Food Processing Technology Offers

Bara Prixova posted this:
Commercialization Specialist at Czech University of Life Sciences

Food Processor employing Pulsed Electric Field (PEF) Technology • Our device uses pulsed electric heating technology to process food at low temperatures (approx. 42⁰C). • High-voltage pulsation is a gentle way of preparing food, in which all healthy substances, especially vitamins, are preserved. • During processing, cell membranes in food cells are opened, which allows better absorption of vitamins and enzymes in the human body. • Food is sterilized by a pulsed electric field and is therefore suitable for direct consumption.

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

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:

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

Arkadiusz Rudawski, PhD posted this:
Technology Broker at Cracow University of Technology

Vertical centrifugal honey dehydrator (VCHD)/honey dryer Proposed VCHD allows the beekeepers (owners of small and medium apiaries) to dehydrate honey faster and cheaper than with the use of products available on the market nowadays. The cost of the VCHD is also lower than the cost of typical commercial honey dehydrators. What’s more. The VCHD is also multifunctional. It allows for: creaming honey, drying pollen and, after minor reconfiguration, it can act as a honey centrifuge.

Vertical centrifugal honey dehydrator (VCHD)/honey dryer

Universitat Politècnica de Catalunya - UPC posted this:

ICHNAEA A Software System for the Microbial Source Tracking Problem A software system for the Microbial Source Tracking (MST) problem has been developed in order to solve the problems of the current predictive models. It provides the accuracy and the precision of the prediction, the estimation for both the degree of dilution and the age of the pollution for the analyzed example. Partners to license the system and/or to establish commercial agreements along with technical cooperation are sought.

ICHNAEA A Software System for the Microbial Source Tracking Problem

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

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

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:

Waste Treatment & Industrial Valorization Technology for the treatment of industrial and agro-food waste and industrial valorization for conversion into bio-polymers and into high-added value

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

Universitat de Lleida posted this:

New microbial culture to control foodborne pathogens in fresh-cut fruit A new solution based on a microbial culture capable of inhibiting the growth of foodborne human pathogens such as Salmonella, Listeria monocytogenes and Escherichia coli in fresh-cut fruit. New microbial culture with demonstrated bio-preservative activity. The use of the proposed technology in the fresh-cut fruit industry prevents the development of food-borne pathogens, ensures food safety and maintains the product quality throughout the product shelf-life. This technology is complementary to existing preventive methods.

New microbial culture to control foodborne pathogens in fresh-cut fruit

1
2
3