Innovations in Agrofood Industry | Innoget

Innovations in Agrofood Industry | Innoget

Priya Parab posted this:
CEO at Vihaan Natural Healthcare P.Ltd

A functional Beverage Mix (soup or healthshake) made from sprouts A delicious and high protein instant beverage mix made from a sprouted and pre-cooked base of millets, grains and legumes that is devoid of the nutty grain flavours, thereby enhancing the mouthfeel. It takes on the taste of any natural milk flavour like cocoa, vanilla, strawberry, etc or soup flavours like tomato, spinach, pepper, cinnamon and other spices. The well-calibrated combination of millets, grains and legumes gives a more complete nutrition profile of fibre and micro-nutrients with over 15% protein and can be extended to 33% with additional plant or animal proteins. Addition of Functional ingredients to this base multiplies the product variant possibilities manifold. The products have received good market traction with good reviews and over 40%+ customers reordering.

A functional Beverage Mix (soup or healthshake) made from sprouts

Grant Instruments (Cambridge) Ltd posted this:

2D temperature gradient incubator: ideal for day/night experiements Our unique technology generates a two dimensional matrix of temperature to give all possible combinations from max-max to min-min. Ideal for day/night experiments to investigate temperature tolerance and effect on biological processes. Can be customised with individually-tuned LEDs for variable and precise lighting. Suitable for all small biological organisms such as seeds, bacteria, fungi, nematodes etc. Also good for accelerated ageing studies on physical and organic materials (plastics etc). IOT-capable for remote access or can be used standalone.

2D temperature gradient incubator: ideal for day/night experiements

Covid-19 Innovation Challenges by Innoget posted this:

The Use of Chip Scale Photonics for the Advanced, and Efficient Detection of Viruses The Use of Chip Scale Photonics for the Advanced, and Efficient Detection of Viruses Chip scale photonics technology is developing rapidly for diverse applications, from communication and computation to various types of sensing. The Levy group has pioneered diverse advanced chip scale photonic technologies, including for example low loss waveguides, high Q resonators, cutting edge filtering capabilities, integration of active and passive device on chip, and the manufacturing of hybrid chips bringing together microfluidics and photonic devices. Project ID : 47-2020-10886

The Use of Chip Scale Photonics for the Advanced, and Efficient Detection of Viruses

Yissum - Research Development Company of the Hebrew University posted this:

Pepper Genome Editing-Cas9 Stable Transformation Alexander (Sasha) Vainstein - Pepper Genome Editing-Cas9 Stable Transformation (TTM# 13921) - The researcher has developed a protocol for successfully transforming sweet and hot pepper varieties to stably express the Cas9 endonuclease of the CRISPR gene editing tool. To date, no other research group has described Cas9 gene edited pepper plants. The researcher’s Cas9-pepper lines were used for genome editing via virus-driven trans-acting guides–for all the chosen target genes/traits. This innovation will allow breeders to enhance their exhisiting pepper varieties with novel traits. Furthermore, after back-crossing the lines the breeder will be able to remove the Cas9 gene leaving behind only the gene-edited pepper varieties. These resulting lines may be considered Non-GMO in certain geographies. By combining this technology with the MemoGene TTM#1705, the breeder/researcher may screen many phenotypes when transforming a plethora of guide RNAs. IP Position: Know-How Yissum Online: http://www.yissum.co.il/technologies/project/13921 Project ID : 47-2020-13921

Pepper Genome Editing-Cas9 Stable Transformation

Yissum - Research Development Company of the Hebrew University posted this:

Edible Capsules For Food Texture and Flavor Modification Amos Nussinovitch – Edible Capsules for Food Texture and Flavor Modification – (TTM #10769) – The researcher developed a food grade (GRAS) bead/capsule that can be produced in different sizes, textures, colors and tastes. These macro-capsules can add a ‘crunch’ to liquid-, gelled-, semi-solid and/or solid foods, enhancing their textures and introduction various additives to these foods in a way that allows changing their texture, aroma and nutritional values. Patent Position: Provisional filed. Scientific Article: Unpublished. Project ID : 47-2019-10769

Edible Capsules For Food Texture and Flavor Modification

Yissum - Research Development Company of the Hebrew University posted this:

Molecular Chip for Identification of Illegally Smuggled Wildlife Bushmeat Gila Kahila Bar-Gal - High Throughput Screening & Identification of Illegally smuggled Bushmeat – TTM 10815 - Currently there are thousands of tons of illigal meat from chimpanzees, elephant, giraffes etc. being smuggled into ports throughout Europe with no real way for identifying the origins of this meat. We have a solution for this and are seeking funding for building a molecular chip to help identify this illigal meat at the ports. Project ID : 47-2019-10815

Molecular Chip for Identification of Illegally Smuggled Wildlife Bushmeat

Yissum - Research Development Company of the Hebrew University posted this:

Alcoholic Jelly Shots: High Strength & Ready to Drink Amos Nussinovitch – High Strength Alcoholic Jelly Shots – (TTM #) – The researcher developed food grade (GRAS), gelatin free and gluten free hydrocolloidal jelly shots that may contain as high as 70% alcohol and do not necessarily need refrigeration. This is unique since jelly shots available on the market today are limited to 15% alcoholic content because of the preparation used. The demand for high-strength premixed alcoholic ready-to-drink (RTD) beverages is growing at a compound annual rate of 4.5% from 2017 to 2026 and the market was $5.2 Billion in 2017. Yissum is looking to collaborate with a commercial entity that can bring this novel jelly shot to market. Patent Position: None – Know How. Scientific Article: Unpublished. Project ID : 47-2020-10909

Alcoholic Jelly Shots: High Strength & Ready to Drink

Yissum - Research Development Company of the Hebrew University posted this:

The Use of Chip Scale Photonics for the Advanced, and Efficient Detection of Viruses The Use of Chip Scale Photonics for the Advanced, and Efficient Detection of Viruses Project ID : 47-2020-10886

Yissum - Research Development Company of the Hebrew University posted this:

Ultrasensitive, Ultrafast Electrical Detection of Coronavirus Ultrasensitive, Ultrafast Electrical Detection of Coronavirus Project ID : 47-2020-10891

Ultrasensitive, Ultrafast Electrical Detection of Coronavirus

Yissum - Research Development Company of the Hebrew University posted this:

True Potato Seeds for Potato Starch Production Haim Rabinowitch - True Potato Seeds For Potato Starch Production (TTM #10851) - High quality potato starch is essential and particularly valued in the food, paper, adhesives, building, and textile industries. This is due to potato starch’s unique texture, neutral taste and high clarity compared to other starches. Our researchers have developed True Potato Seeds (TPS) for the propagation of potatoes with higher starch content. Advantages of these varieties are: TPS are cheaper and easier to handle than potato tubers. Seeds do not carry over pests and disease and hence reduce losses due to viral, bacterial and fungal infections. Production costs are reduced from USD ~760/hecater when using actual tubers to USD ~435/hectare when using TPS. Our new lines have between 4-6% higher dry matter content. Therefore, the replacement of the current system of planting tubers by transplanting TPS seedlings is of a significant economic consequence. Yissum One Pager: True Potato Seeds For Potato Starch Production #10851 Project ID : 47-2020-10851

True Potato Seeds for Potato Starch Production

Yissum - Research Development Company of the Hebrew University posted this:

Shape-Shifting Pasta: From Flat to Twists and Twirls Eran Sharon – Shape Shifting Pasta (TTM #10874)¬ - The researchers developed a technique for manufacturing pasta that can be ‘preprogrammed’ for specific shape shifting upon boiling. This shape shifting pasta is manufactured, flat and straight, from regular pasta dough, and packaged into flat-pack low volume straight boxes - upon boiling in water the pasta takes on twisty twirly shapes. This can save space in transport and storage and enhanced user engagement experience. Patent Position: Provisional filed. Scientific Article: Drafted Project ID : 47-2020-10874

Shape-Shifting Pasta: From Flat to Twists and Twirls

José María Martínez-Fortún posted this:
CEO at CERATONIA PLUS, S.L.

Carob extract, more than a sweetener. Sweetens with high healthy values without added sugar.We provide the food industry with a 100% natural alternative, to solve the problem of sugar in food. We dod not invent anything new, We took all the good things from the carob and gave it in the form of an extract.

Carob extract, more than a sweetener. Sweetens with high healthy values without added sugar.

Lidia Aguilera posted this:
Technology Transfer Officer at University of Luxembourg

Pplates – PETIT LOCALIZER PLATES FOR STEREOTACTIC SURGERY Stereotactic neurosurgery is a minimally invasive form of surgical intervention that makes use of a three dimensional coordinate system, attached to the skull of the patient, to precisely navigate surgical instruments to a specific position within the patient’s brain. In this context, the pPlates is a novel localizer tool which suited for fully automatic detection through a fiducial ball arrangements. The invention can be used at neurosurgical departments that offer stereotactic interventions with frames as it is compatible with existing stereotactic base frames.

Pplates – PETIT LOCALIZER PLATES FOR STEREOTACTIC SURGERY

UNIVERSIDAD DE BURGOS posted this:

Colorimetric sensors for the detection and quantification of amino acids, peptides and proteins applied to monitoring chronic wounds The invention provides new crosslinked copolymers derived from ninhydirin, and their use, in film, membrane or gel form, as chromogenic sensors in the presence of amino acids, small proteins or peptides present in aqueous samples, wounds, wound exudates, biological samples and medical samples. The capable of colour change of the new sensors in the presence of healing parameters allows monitoring the evolution of chronic wounds using RGB parameters of a digital photograph, anticipating the diagnosis and treatment of patients.

Radoslaw Rudz posted this:
Other at Centre Technology Transfer CITTRU

Development of biotization technology for commercial and ecological production of berry fruits The subject of the offer is biotization technology for the ecological production of strawberry and American blueberry. The inoculum includes strains of microorganisms selected during multi-stage studies. Media for the cultivation of the most effective strains, media for inoculated plants and inoculum application methods were developed.

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