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 | Seeking Next-Generation Equipment and Processing Technologies for Tempura Batter-Coated Fish Products |
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Nomad Foods is seeking innovative equipment, processing technologies, or integrated solutions that enable the development of next-generation tempura batter-coated fish products. By “conventional” battering and coating systems, we mean standard waterfall/curtain batter application combined with static frying or baking, which limits coating uniformity, consistency, and yield at scale. We are looking for solutions that demonstrably improve on this baseline by delivering: a more even and well-adhered batter coating across irregular fish portions, reduced batter loss/waste during application, and greater batch-to-batch consistency of coating weight and texture. We expect proposals exclusively from commercial technology providers — equipment manufacturers, engineering firms, technology start-ups, and system integrators with deployable or near-deployable solutions. Academic institutions or research groups without a commercial product, prototype, or industrial partner are not the focus of this call. By “improve robustness” we mean equipment and processes that maintain consistent coating performance despite normal variability in raw material (fish portion size and shape), batter viscosity, and line speed, with minimal downtime or operator intervention. By “flexibility for integration” we mean compatibility with our existing battering/coating and freezing lines: solutions that can be retrofitted or integrated without requiring a full line replacement, and that can accommodate multiple product formats (fillets, portions, nuggets) on the same equipment. |
| | Seeking kerbside recyclable alternative to our flexible plastic bags used in frozen food cooking for microwave usage |
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As a global market leader in frozen foods, Nomad Foods is seeking to future-proof our packaging portfolio by identifying sustainable, kerbside-recyclable alternatives to our current flexible plastic bags. The solution must withstand continuous storage at -18°C and meet RecyClass RAM Grade A or B criteria, specifically optimized for the UK recycling infrastructure. We prioritize materials that can be integrated into existing manufacturing lines and are supported by case studies of successful market implementation. The ideal solution should be scalable across our global brand footprint. |
| | Seeking Business Enablers to Optimize Processes, Enhance Supply Chains, and Drive Digital Transformation in Frozen Foods Industry |
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Nomad Foods, Europe’s leading frozen food company has launched its Future Foods Lab, a bold new venture clienting initiative, in partnership with Innoget. As part of Nomad Foods’ innovation strategy, the Future Foods Lab will explore market-ready solutions proposed by startups to address key business challenges, which can then be piloted and scaled across Europe. The Future Foods Lab will offers a unique opportunity whereby those who apply will benefit from: -A paying customer relationship with Nomad Foods -Access to a test and learn environment with real-world validation -Deep industry immersion in frozen food manufacturing and global supply chains -Mentorship from cross-functional experts in R&D, marketing, procurement, and more -Opportunities for co-branding, commercial scaling, and long-term partnerships |
 | Elimination of blade tip vortices of aircraft propellers |
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TECHNOLOGY/PRODUCT OVERVIEW Blade tip vortex is a powerful phenomenon that develops very quickly. However, ‘widening’ the blade tips increases the possibility of greater power and performance, at the same time, the vortex losses generated at the blade tips increase drastically. The solution currently used to reduce the vortices of the blade tips is reducing the angle of attack close to the blade tip. This is how it tries to avoid significant losses. At the same time, naturally, the drag force or the transmittable power decreases. Eliminating or reducing blade tip losses (eliminating vortices around the blade tip) means significant fuel savings and increased lifespan, efficiency, and performance especially when using wide blade tips. The elimination of blade tip loss reduces vibrations, thus reducing internal friction of the structure’s material, thereby increasing lifespan. This results in significant financial savings, e.g. in the case of a modern blade. Due to centrifugal force, the “winglet” used on wings moving in a linear direction cannot be used in the case of a rotating system. |
 | Veggletto Vegetarian Egg Replacement Technology |
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The Veggletto® Technology is a break-through system for egg-alternative cooking that is good for you AND “tastes just like the real thing”! Why Veggletto®? The egg industry is fraught with problems in product safety, instability, animal welfare issues, high costs, major waste streams and is unsustainable. More than 30% of the world’s population is vegan or vegetarian. The Veggletto® Technology by TVC provides consumers, food service and industry with natural, economical, great tasting egg-like preparations having the culinary and nutritional properties expected of natural eggs. Examples are a convenient omelette dry mix, chilled liquid and retort or frozen ready-meals. Veggletto® is egg-free and vegetarian while Veganetto™ is the vegan equivalent which is in development. Veggletto products are cholesterol-free; gluten-free and lower in fat than natural eggs (the contained fat is healthier). Veggletto® has excellent complete protein value and essential amino acid profile. |
 | Dynamic Pupil for ophthalmological applications |
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Researchers from the Spanish National Research Council (CSIC) and the Catalan Institute of Nanoscience and Nanotechnology (ICN2-BIST) have recently developed a self‐regulating iris based on light‐actuated broadband absorber metamaterial. Manufacturing companies of contact lenses and/or ocular prosthesis are being sought to collaborate and/or exploit the existing know how through a patent license agreement. |
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