Food Additives/Ingredients/Functional Food Technology Offers

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

Pascal Mayer posted this:
CEO at Alphanosos

Alphanosos - Leader in botanical plant-based natural antimicrobial control, well-being and medicine Alphanosos is active in animal feed, medical foods, and pharma, and with the right venture partners, to become a leader in botanical plant-based natural antimicrobial control, well-being and medicine through its R&D based on proprietary Artificial Intelligence. Alphanosos’ first patent-pending discoveries are incorporated into commercial products and generate its first revenues.

Universitat Politècnica de Catalunya - UPC posted this:

Food composition based on babassu A gluten-free food composition comprising extruded babassu flour. Alternative and novel material, which possesses future commercial potential from those of conventionally used packaging forms used by the food industry The Challenge

Food composition based on babassu A gluten-free food composition comprising extruded babassu flour. Alternative and novel material, which possesses future commercial potential from those of conventionally used packaging forms used by the food industry

University of Vigo posted this:

Valorization of whey and vinasses by producing antimicrobial extracts using biotechnological processes This invention is based on the production of antimicrobial extracts with potential application against pathogenic microorganisms. The biotechnological production of antimicrobial metabolites was carried out using Lactobacillus plantarum strains. Two industrial wastes, whey, and wine distilled lees (or vinasses) were assayed in order to make the process economically competitive with regard to the chemical one. The extracts are mainly composed by lactic acid, 3-phenyllactic and bacteriocins. Whey was enzymatically hydrolyzed and the solutions were fermented sequentially or simultaneously. The bioprocesses were carried out continuously or discontinuously

University of Vigo posted this:

Procedure for the extraction of biosurfactants contained in corn steep liquors Nowadays, most of the pharmaceutical and cosmetic products in the market contain chemically synthesized surfactants in its composition. In many cases, these surfactants are the same as those used in regular cleanup activities. In order to get more natural and biocompatible products, it would be interesting to include natural surfactants instead of chemical surfactants in the preparation of these pharmaceutical and cosmetic products. These biosurfactants are also present in the formulation of greener nanoparticles, replacing the chemical surfactants currently used in the preparation thereof. Most biosurfactants have antimicrobial activity, which would improve the properties of certain nanoparticles, as well as many pharmaceutical and cosmetic products. The main disadvantage of biosurfactants industrial production is related to the high cost compared to chemically synthesized surfactant production. The solution proposed by the Chemical Engineering research group at the University of Vigo, is the development of eco-friendly simple extraction of biosurfactant from a corn wet-milling industry byproduct, such as corn wash liquors, better known as "corn steep liquor (CSL)", which could compete in terms of cost production with its chemical counterparts.

jaume mir posted this:
CEO at Biochemize SL

Production of D-panose through an innovative microbial fermentation process D-panose (α-D-Glucopyranosyl-(1->6)-α-D-glucopyranosyl-(1->4)-D-glucose) is a high value tri-saccharide molecule that has been proposed as a low caloric content sugar (i), as a promoter for probiotics (ii) and having outstanding anti-oxidant. anti-tumoral properties (iii). Currently this rare sugar is obtained by chemical synthesis, and this is the reason for its extremely high cost/ price (1) and poor industrial uses (2). At Biochemize SL we have developed a (very simple) production process that leads the production of high pure (more than 99%) D-panose, through a microbial fermentation process using a recombinant bacteria strain engineered by us, at a significantly lower operational/production cost. We offer this process to be operated by/ be licensed to a manufacturing company operating in this area.

Production of D-panose through an innovative microbial fermentation process

UACOOPERA University of Aveiro posted this:
Technology Transfer Office at uacoopera

Immunoglobulin Y Purification, Its Products And Uses This invention describes a purification process of immunoglobulin Y from egg yolk in three stages, by applying precipitation methods, liquid-liquid extraction and ultracentrifugation. The present process allows to obtain immunoglobulin Y of high quality and with a purity >95%, in a simple and economic way, and applicable at an industrial scale.

Immunoglobulin Y Purification, Its Products And Uses

Consejo Superior de Investigaciones Científicas posted this:

Biocatalysts for the food, pharmaceutical and cosmetic industry made from used batteries The CSIC has developed a system that use the black mass of the used batteries to synthesize biocatalysts with a great capacity to synthesize products widely used in the food, pharmaceutical and cosmetic industry, such as aromas and flavorings. Companies interested in exploiting the technology under a patent license are sought. An offer for Patent Licensing

Biocatalysts for the food, pharmaceutical and cosmetic industry made from used batteries

Consejo Superior de Investigaciones Científicas posted this:

Obtaining of food-grade natural prebiotic oligosaccharides by enzymatic synthesis from disaccharides CSIC has developed an enzymatic synthesis procedure of lactosil-fructosilated derivatives obtained from natural disaccharides. Lactosil-fructosilated derivatives are prebiotics potentially usable in healthy food compositions to prevent diseases of the gastrointestinal system. Looking for food or pharmaceutical companies to develop and produce the compound under patent license. An offer for Patent Licensing

Obtaining of food-grade natural prebiotic oligosaccharides by enzymatic synthesis from disaccharides

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

Anti-Oxidants Rich, Non-GMO Tomatoes Joseph Hirschberg & Daniel Zamir - Anti-Oxidants Rich, Non-GMO Tomatoes (TTM #6744) - Tomato fruits naturally accumulate the red carotenoid pigment lycopene, our Xantomato is a novel tomato variety that accumulates high levels of the natural phytochemical zeaxanthin – instead of lycopene. The reserachers used classical genetic breeding methods to take advantage of mutations that alter carotenoid production to achieve zeaxanthin levels that are as high as 35 ?g/g FW. The zeaxanthin tomatoes will not be considered “genetically modified” (GMO), thus the fruits and extracts should face no marketing limitations. Patent Position: Provisional Filed. Scientific Article: https://www.ncbi.nlm.nih.gov/pubmed/32320515 Yissum Online: http://www.yissum.co.il/technologies/project/6744 Project ID : 8-2019-6744

Anti-Oxidants Rich, Non-GMO Tomatoes

FUNDITEC posted this:

Use of proteins from alternative sources for food applications At FUNDITEC we have a wide experience in the valorization of biomass from microalgae (both lipid and protein extracts) to be used in the development of products of interest in the food industry. Looking for Research co-operation, Technical co-operation and Partner Search

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

Using Chlorella Ohadii Algae Genes to Improve Plant Resistance to Photodamage A photo damage resistant transgenic plant. Project ID : 8-2018-5702

UACOOPERA University of Aveiro posted this:
Technology Transfer Office at uacoopera

Formulations for ready-to-eat Portuguese custard tart after microwave oven re-heating Formulations of puff pastry and custard that allow preparation of ready to eat Portuguese custard tart (Pastel de nata) after microwave oven re-heating. This Portuguese custard tart, when completely cooked and deep-frozen, can be re-heated in a microwave oven and keep the same characteristics of the tart cooked on a conventional oven.

Formulations for ready-to-eat Portuguese custard tart after microwave oven re-heating

Universidad de Alcalá-OTRI posted this:

Carbosilane dendrimers with terminal thiol groups on their surface. Their preparation and their uses.The research group in «Dendrimers for biomedical applications» of the University of Alcalá presents the procedure for obtaining and using carbosilane dendrimers with terminal thiol groups on their surface, as antioxidants and radical scavengers for their application in the food industry, cosmetic and pharmaceutical. The group seeks to reach licensing agreements, collaboration agreements or commercial agreements with technical assistance, with enterprises from the food industry, cosmetic, biotechnology, Biomedicine or pharmaceutical sector.

Carbosilane dendrimers with terminal thiol groups on their surface. Their preparation and their uses.

Universitat de Lleida posted this:

Bio-preservant solution to control foodborne pathogens in fresh-cut fruit Our technology is based on a microorganism with demonstrated bio-preservative activity. The strain CPA-7 of Pseudomonas graminis, isolated from fruit, is capable of inhibiting the growth of foodborne human pathogens such as Salmonella, Listeria monocytogenes and Escherichia coli O157:H7 in fresh-cut fruit. The University of Lleida seeks an industrial partner willing to adopt a new technology for biological control of foodborne pathogenic bacteria in fresh-cut fruit. The type of partner sought is for the regulatory development and commercialization of the protected technology under a license agreement.

Bio-preservant solution to control foodborne pathogens in fresh-cut fruit

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