Valorization of natural resources through the extraction of high added value ingredients for applications in the food industry.
Project title | ValorNatural
Project code | 24479
Main objective | OT1 – Reforçar a investigação, o desenvolvimento tecnológico e a inovação
Region of intervention | Norte
Beneficiary entities |
TecPan – Tecnologia e Produtos para Pastelaria e Panificação, Lda.
Novavet – Produtos Agro-Pecuários, Lda.
Afonso, Lopes & Cª., Lda.
M. Ferreira & Filhas, Lda.
Paralab – Equipamentos Industriais e de Laboratório, S.A.
OWNYA/ Vera Mata Soluções Perfumadas, Lda.
Ponto Agrícola – Unipessoal, Lda.
Arménio Adérito Vaz
Inegi – Instituto de Ciência e Inovação em Engenharia Mecânica e Engenharia Industrial
FEUP – Faculdade de Engenharia da Universidade do Porto
IPB – Instituto Politécnico de Bragança
ISQ – Instituto de Soldadura e Qualidade
CAAF – Cooperativa Agrícola de Alfândega da Fé, CRL
Approval date | 10/05/2018
Start date | 1/09/2018
Completion date | 31/08/2021
Total eligible investment | 3.253.111,65 €
Financial support from the European Union | 2.506.560,76 €
Objectives, activities and expected / achieved results |
In order to make industrial production of natural ingredients viable, the project foresees the development of solutions that address the weaknesses of the production chain, namely: a) sustained production of natural sources rich in compounds of interest and the use of bio residues; b) optimization of extraction methodologies, seeking efficiency and ease of scale-up; c) development of versatile and efficient extraction / refining equipment; d) development / application of stabilization techniques to increase durability, compatibility in processing and effectiveness in final products; e) optimization of incorporation methodologies in target products. The project will also address aspects related to aromas and the conservation of natural matrices using innovative methodologies. The ValorNatural project has already been present in two events: at Qualifica 2019, which took place from January 28 to February 3, and at Alimentaria Horexpo Lisboa 2019, which took place from 24 to 26 March. At these events, the results obtained to date were presented, particularly with regard to the beginning of the incorporation of coloring extracts in pastry / bakery products, among others.