Summary
Most people require about 0.8 g of protein/kg of body weight, or about 58 g of protein/day for a 72 kg adult. Vegetarians and
vegans need to eat 10–20% more protein than recommended for compensating the lower digestibility of plant-based protein.
IGV will upgrade the protein-rich production in its modern Technological Centre from a current TRL6-7 to TRL9 level. This
will be achieved by optimising an innovative combination of extraction and extrusion, which will broaden the European
market penetration of our plant-based proteins. Following sustainability aspects of global emerging markets the main
application is to upgrade the production of essential aminoacids (EAAs)-enriched, non-soy, gluten- and GMO-free peabased
protein flakes and supply them as innovative alternative components to the breakfast cereals, meat surrogates and
health-value drinks industries. The products will be produced for a special market: existing and new customers of finished
healthy, vegan/vegetarian products for athletes, sportsmen. Our preliminary calculations prove that optimising and upgrading
our production capacity will close the gap between the small- and large-scale markets, supporting also other industrial and
SME organisations for sustainable growth. The production will be during the first 3 years in one working shift and from year 4
in two working shifts, generating 6-8 new FTEs. This will be detailed in a realistic Business Plan and Commercialisation
Strategy in Phase 2. Maximising impact of our products will mean professional Product Management, Marketing and PR,
including product and promotional material design, distribution, press-releases, videos, newsletters and articles. Market
penetration of our vegetal proteins will be facilitated by thematic workshops, application trials with farmers, food processors,
consumers. We intend besides penetrating niche markets, also to extend our market share with support of Coaching
Actions, own resources and Venture Capital of EU as well.
vegans need to eat 10–20% more protein than recommended for compensating the lower digestibility of plant-based protein.
IGV will upgrade the protein-rich production in its modern Technological Centre from a current TRL6-7 to TRL9 level. This
will be achieved by optimising an innovative combination of extraction and extrusion, which will broaden the European
market penetration of our plant-based proteins. Following sustainability aspects of global emerging markets the main
application is to upgrade the production of essential aminoacids (EAAs)-enriched, non-soy, gluten- and GMO-free peabased
protein flakes and supply them as innovative alternative components to the breakfast cereals, meat surrogates and
health-value drinks industries. The products will be produced for a special market: existing and new customers of finished
healthy, vegan/vegetarian products for athletes, sportsmen. Our preliminary calculations prove that optimising and upgrading
our production capacity will close the gap between the small- and large-scale markets, supporting also other industrial and
SME organisations for sustainable growth. The production will be during the first 3 years in one working shift and from year 4
in two working shifts, generating 6-8 new FTEs. This will be detailed in a realistic Business Plan and Commercialisation
Strategy in Phase 2. Maximising impact of our products will mean professional Product Management, Marketing and PR,
including product and promotional material design, distribution, press-releases, videos, newsletters and articles. Market
penetration of our vegetal proteins will be facilitated by thematic workshops, application trials with farmers, food processors,
consumers. We intend besides penetrating niche markets, also to extend our market share with support of Coaching
Actions, own resources and Venture Capital of EU as well.
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More information & hyperlinks
| Web resources: | https://cordis.europa.eu/project/id/719783 |
| Start date: | 01-03-2016 |
| End date: | 31-08-2016 |
| Total budget - Public funding: | 71 429,00 Euro - 50 000,00 Euro |
Cordis data
Original description
Most people require about 0.8 g of protein/kg of body weight, or about 58 g of protein/day for a 72 kg adult. Vegetarians andvegans need to eat 10–20% more protein than recommended for compensating the lower digestibility of plant-based protein.
IGV will upgrade the protein-rich production in its modern Technological Centre from a current TRL6-7 to TRL9 level. This
will be achieved by optimising an innovative combination of extraction and extrusion, which will broaden the European
market penetration of our plant-based proteins. Following sustainability aspects of global emerging markets the main
application is to upgrade the production of essential aminoacids (EAAs)-enriched, non-soy, gluten- and GMO-free peabased
protein flakes and supply them as innovative alternative components to the breakfast cereals, meat surrogates and
health-value drinks industries. The products will be produced for a special market: existing and new customers of finished
healthy, vegan/vegetarian products for athletes, sportsmen. Our preliminary calculations prove that optimising and upgrading
our production capacity will close the gap between the small- and large-scale markets, supporting also other industrial and
SME organisations for sustainable growth. The production will be during the first 3 years in one working shift and from year 4
in two working shifts, generating 6-8 new FTEs. This will be detailed in a realistic Business Plan and Commercialisation
Strategy in Phase 2. Maximising impact of our products will mean professional Product Management, Marketing and PR,
including product and promotional material design, distribution, press-releases, videos, newsletters and articles. Market
penetration of our vegetal proteins will be facilitated by thematic workshops, application trials with farmers, food processors,
consumers. We intend besides penetrating niche markets, also to extend our market share with support of Coaching
Actions, own resources and Venture Capital of EU as well.
Status
CLOSEDCall topic
SFS-08-2015-1Update Date
27-10-2022
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