To develop a new concept of diet based on extruded linseed (rich in omega3) in order to fight the metabolic syndrome, also referred to as 'insulin resistance syndrome' and 'syndrome x'.
Control of redox potential in cheese making via an innovative use of lactic acid bacteria for improving cheese quality and developing new cheeses.
Development of a butyric prodrug combining anti inflammatory and prebiotic properties.
Creation of a range of organic and gluten free products for coeliac people and organic product consumers.
Development of a new range of prepared plates based on grilled meats (veal, pork, chicken) together with a sauce and/or vegetables, of cold canal conservation, based on high pressure technologies.
Physical and galenic presentation, levels of natural ingredients, and feed additives are key to optimising performances, and the health and economic results of breeding animals according to age and breeding context. The tools proposed in the nearcaps project aim to achieve this.
To develop a new range of food products, with high nutritional and sensory quality, for preservation in cold storage and at room temperature by high pressure processing in combination with other hurdles. Additionally the project will develop packaging solutions.
Design and development of new winemaking protocols for new aromatic profiles obtention. Different types of wood oak will be used in various stages of winemaking process, as alcoholic, malolactic or post-malolactic fermentation. This technique will be combined with micro-oxygenation.
The project bestaging, led by pago de carraovejas (spain) in cooperation with seguin moreau (france), aims to generate wine evolution in wooden vats scientific information, as well as design cleaning and disinfection protocols and estimate vats shelf life.