Seeking natural solutions with antioxidation and/or preservation activity for meat products (cooked, fresh and dry) and meat alternatives (vegan meat)
Specific Technical InnovationProject Size Range : 250,000 - 1,000,000 €
Innovation Need
Seeking natural solutions with antioxidation and/or preservation activity for meat products (cooked, fresh and dry) and meat alternatives (vegan meat)
- Anonymous Organization
- From European Union
- Responsive
- Project Size Range : 250,000 - 1,000,000 €
- Posted by
Desired outcome
We are looking for any kind of food grade raw materials which improves shelf life in final products, such meat preparations and meat products, cooked and dry-cured, from natural origin (vegetables, moulds, algae…)
For preservation we are interested in both natural solutions active against spoilage bacteria but also pathogenic bacteria like Listeria, Salmonella and Clostridium. For pathogenic bacteria strategies based on biocompetence but also the production of bacteriocins are well appreciated
For Oxidation we are interested in both natural solutions that protects against fat and/or color oxidation
All solutions offered must have strong scientific evidences of their way of action and be regulatory compliant in Europe
Details of the Innovation Need
Current trend in meat markets is to reduce, and if it’s possible, eliminate, additives with E number from the ingredients lists. This can put in compromise shelf life of finished products if solutions are not well validated.
Lots of E number alternatives are available, but most of them have no scientific knowledge behind or this knowledge is not shared. That issue makes that no proper developments can be done, and we cannot support customers on their clean label projects.
Moreover, some of them are not regulatory compliant or the given information is not enough to validate in front of regulatory authorities
In that context, to provide natural solutions with a strong scientific base and regulatory compliant for preservation and oxidation is of big interest for the food industry, and, in particular, for the meat sector.
Must Haves
- Antioxidant activity, colour and/or
- Antioxidant activity, fat and/or
- Preservative activity, shelf life extender and/or
- Preservative activity, active against pathogenic bacteria, mainly Listeria, Salmonella and/or Clostridium and/or
- Regulatory compliant in Europe
- Robust scientific data
- Analytical values
- Shelf-life studies
Nice to Have
- Tests done in meat applications
- Powder state
- No allergens
- Low application dosage
Technology Readiness Level sought (TRL)
We are open to any solution, despite its commercialization status, as far as robust scientific data is provided that shows the benefits of the offered solution. Ideally, it should be as much close to the market as possible, either as part of the commercial portfolio or at latest development stages in startups and technological based companies. Being said that, we will also study solutions that are at the very early stage in academics, universities and research labs. In that cases we can be interested in partnering with them to bring the solution to the market
Possible solution areas
- Vegetable extracts
- Biofermentation derivatives
- Other new raw materials (algae, fungus, …)
- Starters
Discarded solutions
- Rosemary extracts free E number.
- Flavourings without a recognisable flavour.
- Raw materials coming from selective extraction of certain components.
Legal Requirements
- EU regulation compliance
Cost Requirements
- No limitations at this step
Related Keywords
About Us
One of the worldwide leaders of the food ingredients industry. The Company, with the HQ in Western Europe, have production and R&D sites all over the world were a wide range of natural ingredients are produced
About Innovation Needs
Innovation Needs on Innoget are directly posted and managed by its members as well as evaluation of proposals. Innoget is the trusted open innovation and science network aimed at directly connect industry needs with professionals online.
