Products - Federalimentare

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EUROPEAN Student Awards
FOOD INNOVATION
4th edition
SIAL • PARIS • 21 - 22 October 2012
15 participating countries •
Austria, Belgium, The Czech
Republic, Denmark, France, Germany, Greece, Iceland, Italy, The Netherlands,
Romania, Russia, Slovenia, Spain and Switzerland
The future of food
S
UNTRIE
15 PARTICIPATING CO
AUSTRIA
BELGIUM
LIC
THE CZECH REPUB
DENMARK
FRANCE
GERMANY
GREECE
ICELAND
ITALY
THE NETHERLANDS
ROMANIA
RUSSIA
SLOVENIA
SPAIN
SWITZERLAND
AUSTRIA
University of
Natural Resources
and Life Sciences
Vienna
E
R
I
A
F
F
A
E
S
E
N
N
E
I
V
Address:
Feistmantelstr. 4
1180 VIENNA
AUSTRIA
Website:
www.boku.ac.at
Contact Person:
Mr. Rainer HAAS
+43 1 476 543 565
Team presentation
Camilla SIEVERS
Karin BUXBAUM
Alexander BUXBAUM
Harald CRONST
Barbara ECKER
Markus PLANKL
Elisabeth POLLHAMMER
Stefan STINGLMAYR
The Viennese Affaire and its next-ofis’
kin,‘London Affaire’ and ‘L’affaire de Par
able
and
exp
is
ch
whi
ucts
(a family of prod
ve
to many other cities), are innovati d
oate
ar-c
sug
and
s
fruit
mixtures of dry
almonds. The raw materials are sourced
efrom the sunny hills of Samarkand, Uzb sus
and
lly
nica
orga
are
kistan where they
tainably produced by small-scale farmers
of
and later dried through a combination
solar energy and bio mass combustion
use. After the two ingredients are exported to Austria, they are packaged and
distributed through a proprietary network
of vending machines for organic food and
all
beverage products (called ‘Travelanic- and through souvenir shops in Vienna.The
organic’) at airports and train stations, resource-efficient, Fairtrade–produced, tasty
finished food products are eco-friendly, ire product, the livelihood of Uzbekistani
to
as well as healthy. By purchasing an Affa
on of nuts and fruits helps local families
farmers is supported, since the producti products from Central Asia meld with Euroescape poverty. Orient meets Occident: constitute a healthy bite whilst traveling, a
pean culinary ideas. The various Affairestimeless design of the products’ packaging
gift, or a souvenir for a loved one. The n of anyone looking to indulge in a tasty,
and its catchy name will draw the attentio
well-presented organic snack.
BELGIUM
Katholieke
Hogeschool
Kempen
Y
D
A
E
R
P
S
Address:
Kleinhoefstraat 4
2440 GEEL
BELGIUM
Website:
www.khk.be
Contact Person:
Mr. Rob VAN DEUN
+32 14 562 310
Team presentation
Michiel MOMMAERS
Bram DE PROOST
Evelien KURVERS
Dries EMMERS
other
ption in other eating moments and in les
etab
SPREADY introduces vegetable consum
veg
of
tion
bina
based on a unique com
forms. Spready is a vegetable spread spread for breakfast and lunch. Furthermore
eful
and cream cheese. A healthy and tast as a dip sauce for crisps and crackers. Special
it can be used as dressing in salads and raw materials are locally and organically proability.
attention was given to sustainability: all the
gy tries to balance efficiency and sustain
duced. The selected processing technolo
THE CZECH REPUBLIC
ICT Prague
VŠCHT Praha
Institute of Chemical
Technology Prague
Faculty of Food and
Biochemical Technology
R
O
T
A
I
D
A
GL
Address:
Technická 5, 166 28,
PRAHA 6, Dejvice
THE CZECH REPUBLIC
Website:
www.vscht.cz
Contact Person:
Mrs. Marcela SLUKOVÁ
+42 220 443 120
The University of South
Bohemia
Faculty of Economics
Address:
Studentská 13, 370 05
ČESKÉ BUDĚJOVICE
THE CZECH REPUBLIC
Website:
www.ef.jcu.cz
Team presentation
Karel BRYCHCÍN
Iva HONCŮ
Markéta KOHÚTOVÀ
Hana ŠKARVADOVÀ
Nikoleta VELEBNÀ
Processed cheese enriched with barley
lipearls is a novelty, which seeks to facich
Cze
of
tate the return of barley, to diet
consumers. Barley was grown abundantly
in times of Ancient Rome. Barley porridge
was the major component of food of aned
cient fighters - gladiators. Barley helpect
perf
the
n
them to grow and maintai
which they lived. Hence the name of
condition in the difficult environment in
the product – Gladiator – came.
lar and digestive system were recognizeda
scu
iova
card
on
ey
barl
of
cts
effe
ial
efic
The ben
s to eliminate cholesterol and maintainthe
help
fibre
ble
Solu
.
FDA
.
U.S
the
by
6
in 200
content of beta-glucans also increases ein
prot
stable blood sugar and insulin levels. The
fungal diseases. Gladiator is a source of
and
l
teria
bac
l,
vira
to
ce
stan
resi
y’s
bod
(21.6%), fat (26.7%) and fibre (2.9%). environmentally friendly than by other processed
The whole production process is more pearls. Cultivation of barley is not as difficult as
cheese, thanks to the addition of barley cing for example emissions. It is not necessary
the production of milk, it significantly redu
energy are saved in the process.
to melt a quantity of cheese; the water anduct is specific communication with the consut to the
One of the innovative features of the prod
a smartphone can immediately connec
mer. Through QR code, any owner of d a special application from the gladiator envithe
product website. For children is intende
onal point of view because it focuses on
ronment. It offers fun such as an educati
.
e and
principles of good nutrition and ecologyked
into jars with re-openable lids. Its tastrepr
pac
ure
text
ue
uniq
its
for
erls
Gladiator is
pea
se
The
.
ey beads are pronounced
smell is kept for a long time and the barl ed cheese market.
sent a welcome diversification of process
DENMARK
DTU
Danish National
Food Institute
Address:
Søltofts Plads, build. 227
Kgs. Lyngby - 2800
DENMARK
Website:
www.food.dtu.dk/English.aspx
S
R
E
P
P
A
N
S
T
BEE
Contact Person:
Mrs.Gine Ørnholt JOHANSSON
+45 45 25 75 26
Team presentation
Søren HOLM RASMUSSEN
Mie SCHARFF ANDREASEN
Camilla HOLM GRAVGAARD
Caroline Amalie MAJGREN HOLBEK
Morten KNUDSEN
Caroline MØLLER
r and
stick made from sugar beet pulp, rye flou
Beet Snappers is a new, delightful snackg rustic appearance, a crispy consistency and
a pinch of salt. The stick has a charminar in the beet pulp and the added salt give the
a delicious flavor. The remainder of sug for consumption alone or supplemented with a
product a well-balanced taste - suitable
lthy
dipping sauce.
rs and is low on fat, which makes it a hea
Beet Snappers has a high content of fibe . Beet Snappers is ideal as a quick healthy
alternative to common fatty snack productsn as an after dinner snack. With its few ingrebite to quench an afternoon craving or evea transparent and trustworthy product.
dients and no additives Beet Snappers issnack products, Beet Snappers also have an
Besides being a healthy choice among production, which include peel and juice from
eco-friendly profile. Residues from the zed in ordinary sugar production reducing bysugar beets, can advantageously be utilimore, sugar beets have a high yield per hectare
products from such a production. Further , and as the main ingredient in Beet Snappers,
compared with wheat and starch potatoesndliness.
it contributes to the snack sticks eco-frie snack product with healthful benefits for the
Overall Beet Snappers is an innovativele for the Beet Snappers’ organization.
consumer and a strong eco-friendly profi
FRANCE
Nantes Atlantic
College of Veterinary
Medicine, Food
Science and
Engineering
Address:
Rue de la Giraudière - BP 82227
44322 NANTES CEDEX 03
FRANCE
Website:
www.oniris-nantes.fr
Contact Person:
Mr. Jean-Marc FERRANDI
+33 2 51 78 54 47
Team presentation
Guillaume FLOC’H
Mathilde FRIN
Gaëlle HUTIN
Julie ROCHER
Jérémy ROSSI
BREAD&
COOK
Are you fed up with leftover breads and
think it is a pity to not reuse it? Do you
want a home-made tasty cake that you
can savour whenever you want? Bread
& Cook is made for you!
Give yourself a treat with this innovative
and ready for use liquid preparation for
French toast and cakes. The concept is
so simple! Stop wasting your bread and
reuse it in order to quickly make a delicious dessert. Just add some stale or
fresh bread, brioche or even sandwich
loaf to the Bread & Cook preparation,
cook it and you will have instant French
toasts which can remember your childhood memories. You can also put your
bread and the preparation in cake tins,
then in your oven and get delectable
cakes for any occasion: breakfast, dessert, tea time…
Bread & Cook is a liquid well balanced
without additives or preservatives,
formulation, including natural ingredientsitional values (less fats and less sugar) commade for getting a dessert with good nutr
to
pared to other cakes.
rself in any event! Epicurians will be able r
you
You will have the opportunity to indulge you
let
and
k
coo
f
chie
a
ures. You can feel as
enjoy its mix of crunchy and melting text embellish your cake by adding whatever you
can
you
…
imagination express itself! Indeed
chocolate sprinkles, peanuts, pieces of fruit
want or have at home and in the fridge: ching packaging and its innovative concept!
Let yourself be captivated by its eye-cat y my stale bread anymore, I enjoy it!
Bread & Cook Because I don’t throw awa
GERMANY
Technische Universität
Berlin
Department of
Food Biotechnology
and Food Process
Engineering
Address:
Königin-Luise-Str. 22
14195 BERLIN
GERMANY
Website:
www.foodtech.tu-berlin.de
Contact Person:
Mr. Robert SEVENICH
+49 3 031 471 846
Team presentation
Florian BARK
Anni SCHÜTZE
CRU
EME
L®
This remake of a ready to bake
mixture satisfies the aspiration of
the modern customers after fresh,
varied and simple to prepare convenience products and the consumption of natural and local ingredients.
Cruemel® is a high quality chilled
food product, a dessert which is
served warm. The combination of
fruity freshness and natural finish
raw materials rounds this distinctively and clear master plan up and
so Cruemel® tastes like self-made
and there is no similar dessert you
can compare it with.
The main part of the package, the
fruit-sauce-mix, is pasteurized at
ambient temperatures with an innovative high pressure technology
(HPP) and has to be stored under
chilled conditions. Therefore it is
durable for a few weeks without a
loss of quality. That’s why we can
provide a clean label without using
any artificial additives. The apple
pieces keep their firm texture and
ss
their natural color because of using
caters for a well-balanced rate of sweetne
HPP. A touch of vanilla in the fruit sauce use raw crumbles, they stand out through a
and sourness. After baking the ready to d by using materials like whole flour and oats.
crispy and natural taste which is preventevered from local suppliers, so we can reduce
All ingredients for Cruemel® will be deli in of production. The package material is certhe carbon footprint within the whole cha (FSC), so the whole packing is eco-friendly.
tified after the Forest Stewardship Councilbacking and serving consists to 100% of leafs
Especially the tray which can be used fors is a perfect example for recycling rubbish.
of the areca palm. The use of these leaf
GREECE
National Technical
University of Athens
School of Chemical
Engineering
4
L
A
E
CER
Address:
Iroon Polytechneiou 9, Zografou
15780 ATHENS
GREECE
Website:
www.chemeng.ntua.gr
Contact Person:
Mrs. Constantina TZIA
+30 21 07 72 31 65
Team presentation
Charikleia CHRANIOTI
Sofia CHANIOTI
Vasiliki POLYCHNIATOU
Panagiotis SFAKIANAKIS
). It
e for milk beverage or dessert (pudding
Cereal4 is a multicereal powdered basfour cereal sources (rye, oat, rice and corn),
contains a mildly processed mixture of nge-mastic or cinnamon-ginger) and alternait can
carob flour, natural flavor components (ora
is designed for reconstitution in milk and
tive sweetener (encapsulated stevia). It nutritional hot or cold beverage and a delicious
be served as a base for both a healthy,
eedessert.
ek traditional recipe used either as a coff
The concept of Cereal4 derives from a Grefor children. Its innovative interest compared
substitute for adults or as a milk dessert ilable comes especially from its outstanding
to similar food products commercially ava r, low-calorie) and sensory characteristics.
ingrenutritional (sugar-free, low-gluten, high-fibe
tion aspects; basic, natural, indigenous
Its production takes on board eco-innova consumption of manufacturing, distribution
dients, recyclable packaging, low energyg an overall low carbon footprint.
and waste treatment processes, signifyinent cost it is industrially feasible including only
Based on its manufacturing and investm ding, sieving, mixing, homogenizing), and just
conventional mechanical processes (grin
cial
one short-term heating (roasting).
eal4 aims to all consumers even for spe ls
eria
According to the relevant regulations, Cer
mat
etics) as it combines traditional food
population groups (children, adults, diab alternative sweetener.
with innovative flavor mixtures and a new
ICELAND
Haskoli Islands
S
U
D
ISLAN
Address:
Saemundargotu 2
101 REYKJAVIK
ICELAND
Website:
www.hi.is
Contact Person:
Mr. Gudjon THORKELSSON
+35 45 25 40 00
Team presentation
Sigrídur Anna ÁSGEIRSDÓTTIR
Elín Agla BRIEM
Kjartan Thór TRAUNER
Islandus is a modern popsicle based on
traditional Icelandic cuisine. A healthy anda
fresh treat for young and old. Islandus is
real alternative on the market with its pure
the
natural flavors and a surprising taste of
distinctive North.
way,
Islandus is created in an ecofriendly
s
herb
and
ies
berr
wild
using local ingredients:
y,
whe
nic
orga
and
re
from the Icelandic natu
nt
mea
is
It
ers.
tain
con
wrapped in recyclable
cial
artifi
out
with
t
trea
for those who want pure
additives.
id so
Islandus is sold in frozen form or as liquience.
ven
con
own
r
thei
people can freeze it at
ideal
For foreign travelers Islandus is the g the
ndin
exte
–
them
with
souvenir to take home
re.
exciting experience of the Icelandic natu , in the
day
ny
sun
a
on
s
You can enjoy Islandu
with your
company of good friends, and together
children – they´ll love it!
ITALY
Universita’ degli Studi
di Milano
Facoltà di Agraria
BROTHWAY
ANOLINI
Address:
Via Giovanni Celoria, 2
20100 MILAN
ITALY
Website:
www.agraria.unimi.it
Contact Person:
Mr. Alessandro OLPER
+39 025 031 6481
Team presentation
Filippo VILLANI
Mattia ALIANI
Federico ROMAGNOLI
Paolo BOIOLI
rowaveable filled pasta in vegetal broth.
Brothway Anolini is a mono-portion of mich and one Parmesan “cialda” in separate
i
The box also includes the pasta, the brot
is Soup Opera, which also involves Tortellin
compartments. The brand of the product The recipes were created in collaboration
Old Parma and Ravioli Pesto & Ricotta.the “istituto alberghiero” in Salsomaggiore
with a team of students and chefs of itional flavour of the Emilian cuisine with
Terme. The aim was to combine the trad . The package is innovative and modular,
the lightness of a balanced nutritional dish clable material. The brand, Soup Opera,
rian,
completely made up with PET, a 100% recy
suitable for diets like lacto-ovo-vegeta
proposes meat-free first courses also to realize a shelf-stable product because it
kosher, halal or Hindu as well. We decideds reference for the shelf-life in a refrigerator
allows energy safety, calculating a 90 dayion. Brothway Anolini is easy and immediate
for 20,4 kcal and 154 g/CO2 per confect uct you just need few simple movements:
to prepare and in order to taste the prod wherever you want!
open, spill, warm up for 2 minutes and eat…
THE NETHERLANDS
Wageningen
University
CHEF. LUPI
N
Address:
Droevendaalsesteeg 4
6708 PB
WAGENINGEN
THE NETHERLANDS
Website:
www.wageningenuniversity.nl/UK
Contact Person:
Mr. Ralf HARTEMINK
+31 317 483 558
Team presentation
Jovian BUNAWAN
Purnamasari ANTONO
Ferdinand ROMULI
Mia ISABELLE
Silvia ANDINI
Kartika SUBAGIA
Ibnu KHAMAIS
Chef. Lupin is an innovative eco-food
product made from lupin beans grown
in Europe. Capitalizing on Asian
traditional process, fermentation
enriches the flavor of the tempeh
and enhances the digestibility of the
nutrients. Naturally high in fiber, it is
now added with oat and coated with
whole-wheat flour for extra goodness.
All the nature goodness are in it; high
protein, source of fiber, source of iron,
With
magnesium, zinc, and phosphorus. It
rishes not only you, but also your Earth.
is a tasty, savory meat alternative that nouuction process, the GHG emission of Chef.
eco-friendly ingredients, packaging, prod t product! Moreover, more plantation of the
neat
Lupin is only less than 10% of similar mea
Nature by acting as natural fertilizer. How
lupin bean will help to nourish the Motherlthier and tasty food! These tasty tempeh sticks
it is to have a better planet by eating hea ss and convenience; and within minutes in
are packaged frozen for maximum freshnewill be ready as perfect snacks or meal. At an
oven, pan, or microwave, these delicacies nts, Chef. Lupin could be your new favourite
these
affordable price and with no animal ingredie
rself and your planet, and grab yourself
meat alternative. Show your love to you
tasty nourishments!
ROMANIA
Universitatea
Dunărea de Jos
din Galaţi
Faculty of Food
Science and
Engineering
DANUBIAN
DIETETIC S
ALAMI
Address:
Str. Domneasca 47
800008 GALATI
ROMANIA
Website:
www.ugal.ro
Contact Person:
Mrs. Daniela BORDA
+40 236 460 452
Team presentation
Cristian Vasile DIMA
Andrei Sorin BOLOCAN
lutionary meat product that aims
The «Danubian Dietetic Salami» is a revo type of product (aperitif). The
to change consumers perceptions on this
ause of its dietetic and functional
product is considered revolutionary bec tetic Salami» is low in animal fats
character. First of all, the «Danubian Diecorn oil, which, on the other hand,
due to their replacement with unrefined acids, phytosterols, phytostanols
enriches the product in essential fatty
and vitamin E.
Salami» is rich in proteins with
In the same time, the «Danubian Dieteticof meat protein with myofibrillar
high nutritional value, by replacing 20% is total absence from the recipe
fish proteins. The great advantage of this eins) or some types of starches.
of textured protein binders (soy or milk prot
extraordinary sensory properties,
The «Danubian Dietetic Salami» has pepper and coriander spices used
especially provided by the presence of system. From sensorial point of
as oily extracts in a microencapsulated the large pork meat bits give the
view, the dietetic salami tastes great and fat.
impression that the salami was made with
RUSSIA
SARATOV State
Agrarian University
named after N.I.
Vavilov
MEAT CHIP
S VOLGA
Address:
1, Teatralnaya square,
410012 SARATOV
RUSSIA
Website:
www.sgau.ru
Contact Person:
Mrs. Tatyana GIRO
+84 52 656 029
Team presentation
Alexey VLASOV
Alexey GORBATOV
.
e the discount rate on the level of 12%
Adjusted for discount rate (20%) determinanalysis allows to argue demonstratively
The efficiency investment project indices l support. The payback period of the
the economic reasonability of its financia
investments and production profitability’s
investment project is 4,2 years. The % and 24,8%). The project is also efficient
indices are rather high (accordingly 41,2 last interval of planning the net present
adjusted for discount rate and during theof the Meat chips Volga amounted to 5.4
value is 360,8 thousand euro. The cost lower production costs - 30%.
Euros per kilo, the profitability of 14.05%,
SLOVENIA
Biotechnical Faculty
University of Ljubljana
Address:
Jamnikarjeva 101
1000 LJUBLJANA
SLOVENIA
Website:
www.bf.uni-lj.si/
Contact Person:
Mrs. Jasna BERTONCELJ
+38 613 203 725
Team presentation
Mojca ZAJC
Metod BURGAR
Urša ŠVEGL
)
e
n
i
m
A (Be
J
O
M
BOD’
t spread with honey and chocolate. Its
Bod’ moja (Be mine) is a unique hazelnu which are 85 % of Slovenian origin.
is
uniqueness derives from its ingredients,
b flour are all locally produced, and this
Hazelnuts, honey, rapeseed oil and caro as it would be the only hazelnut-chocolate
product’s biggest competitive advantage,tly Slovenian ingredients.
spread on the market that contains mos product’s premium quality and exquisite
Carefully selected ingredients are behind main ingredient and account for 40 % of
g.
taste. Locally produced hazelnuts are the
ified with the brand “Slovenski lešnik” (En
the spread. This is why Bod’ moja is cert esents Slovenian origin of the hazelnuts,
»Slovenian hazelnut«). The trademark repr
as well as their higher quality.
dly product since transport routes are
Bod’ moja is an environmentally frienproducts on the market. The spread will be
significantly shorter compared to similar tain 85 % of locally produced ingredients.
sold only on Slovenian market and will con
to acquire ECO certificate. For this purpose
Furthermore, the product has a potential ecological production.
we would encourage suppliers to aim at groups: residents of Slovenia and tourists.
The spread Bod’ moja has two main targetbecause of its quality Slovenian ingredients
The spread can be consumed daily, but a gift or souvenir from Slovenia. So if you
and premium design, it is also perfect asc and unique, Bod’ moja is the one for you.
would like to try something truly authenti
SPAIN
Universidad de
Barcelona
Facultad de Farmacia
XOveT
Address:
Avinguda de Joan XXIII
08028 BARCELONA
SPAIN
Website:
www.ub.edu/farmacia/
Contact Person:
Mr. Francesc GUARDIOLA IBARZ
+34 934 024 508
Team presentation
Anna SIMON I AMPURDANÉS
Mireia GODOY BREGOLAT
ted with toasted and grinded anchovy
XOveT is a powdered food product crea
te product that generates an extra cost for
bones. The idea intends to recover a was
local anchovy industries.
ing functional benefits: large percentage
y
XOveT is also a food product with outstand
added but naturally present in the anchov
of calcium and phosphorus not artificially rate of detected lactose intolerance, thus,
bone. Nowadays, there is an increasing ium but lactose free. XOveT may be one
there is a need for food products rich in calc
of the products which could fill this gap. h as XOveT, its functional benefits and
But still, in an innovative food product suc place behind its organoleptic qualities:
its sustainability are relegated to second combining an intense anchovy taste with
XOveT have created an innovative flavour,a versatile ingredient and a new flavour
a subtle toasted aroma. Thus, XOveT is
with a completely natural origin.
sumer, we also created a retail product,
To introduce XOveT benefits to the con
XOveT.
creQuis: healthy rice cakes spiced with n raw materials used to produce XOveT
mai
the
are
es
bon
Rice and anchovy
local production sites and carry a strong
and creQuis. They come from certified that for a product like ours, which intends
Mediterranean identity. Thus, we believetion is not a viable way in which to expand
to minimize its carbon footprint, exporta el is what we would like to export - to all
the enterprise, rather our business mod
anchovy producing regions.
SWITZERLAND
HES - SO Valais
Life Technologies
Address:
Route du Rawyl 47
1950 SION
SWITZERLAND
Website:
www.hevs.ch
Contact Person:
D
A
E
R
P
S
I
L
R
Mrs. Laurence NICOLAY
+41 276 068 654
Team presentation
Emilie EGLI
Tiffany GÉROUDET
Elodie HIPPENMEYER
Gabrielle HERTZEISEN
Florence HÖGGER
Claude-Elvyre ZAUGG
E
K
C
Ä
L
y
p material of Läckerli biscuit and raspberr
et
“Läckerli Spread” is a spread made of scra
targ
e
larg
demanding customers, who are
puree (8 %) that will satisfy the palate of m 7 till 99 years old), living as single or
public of epicurean men and women, (froconsumers interested in top-class quality
in family. This spread suits to all greedy
brand food products.
ed
biscuit which taste reminds that of spic
The Basler Läckerli is a small squared and almonds. This spread will enforce the
bread containing honey, candied fruits ure are mostly perceived as dry. The well
good taste of Läckerli which biscuits text on rapeseed oil brings to the spread a
balanced nutritional formulation basedassociation of biscuit and raspberry puree
nice creamy texture. Furthermore, the pleasant sensory profile. Finally, Läckerli
exhausts a new surprising, fresh and ept the natural ingredient used.
Spread is without supplement aroma exc
ause of its lack of chemical interaction with
Glass is used as packaging material bec inst water, aromatic substances, oxygen
the product and its barrier properties aga
jar remembers traditional homemade food
and microorganisms. The shape of the and be reused at home when it’s emptied.
and the jar itself can also easily recyclablein order to recall a typically Swiss Alpine
The design of the label was conceived Basel City.
landscape while advancing the colors of