Escola Superior de Biotecnologia

Faculty of Biotechnology integrates innovation project consortium in the baking industry

Sunday, July 30, 2021 - 10:54

The NutriSafeLab project aims to develop solutions for the bakery industry that promote health and well-being and its consortium includes Celeste Actual, SA, one of the largest bakery companies in Portugal, as the promoter-leader, and the Centre for Biotechnology and Fine Chemistry (CBQF), from the Faculty of Biotechnology at Católica in Porto.

The project supported by COMPETE 2020, under the Entrepreneurial R&DT Incentive System, aims to promote the CleanLabel and the development of products with reduced number of synthetic additives or with natural ingredients and increasingly functional to promote consumer health. The products where this possibility will be studied are brioche and puff pastry: two products of high production and subsequent consumption.

NutriSfaeLab responds to the increasing demand for healthier products, with fewer synthetic additives and, if possible, combining functional ingredients that benefit health.

Thus, in order to respond to the market with innovative solutions, the project's goal is to study alternatives for replacing the most common additives in baking, such as preservatives and color and flavor additives, which can promote a line of healthy products in the company, within the framework of the main strategies of the National Plan for Healthy Eating, and also meeting consumer expectations.

The pilot project will include several healthy fat sources, mixed in the appropriate proportion so as to reduce by about half (50%) the fat traditionally used in bakery products.

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The NutriSafeLab project aims to develop solutions for the bakery industry that promote health and well-being and its consortium includes Celeste Actual, SA, one of the largest bakery companies in Portugal, as the promoter-leader, and the Centre for Biotechnology and Fine Chemistry (CBQF), from the Faculty of Biotechnology at Católica in Porto.

The project supported by COMPETE 2020, under the Entrepreneurial R&DT Incentive System, aims to promote the CleanLabel and the development of products with reduced number of synthetic additives or with natural ingredients and increasingly functional to promote consumer health. The products where this possibility will be studied are brioche and puff pastry: two products of high production and subsequent consumption.

NutriSfaeLab responds to the increasing demand for healthier products, with fewer synthetic additives and, if possible, combining functional ingredients that benefit health.

Thus, in order to respond to the market with innovative solutions, the project's goal is to study alternatives for replacing the most common additives in baking, such as preservatives and color and flavor additives, which can promote a line of healthy products in the company, within the framework of the main strategies of the National Plan for Healthy Eating, and also meeting consumer expectations.

The pilot project will include several healthy fat sources, mixed in the appropriate proportion so as to reduce by about half (50%) the fat traditionally used in bakery products.

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The NutriSafeLab project aims to develop solutions for the bakery industry that promote health and well-being and its consortium includes Celeste Actual, SA, one of the largest bakery companies in Portugal, as the promoter-leader, and the Centre for Biotechnology and Fine Chemistry (CBQF), from the Faculty of Biotechnology at Católica in Porto.

The project supported by COMPETE 2020, under the Entrepreneurial R&DT Incentive System, aims to promote the CleanLabel and the development of products with reduced number of synthetic additives or with natural ingredients and increasingly functional to promote consumer health. The products where this possibility will be studied are brioche and puff pastry: two products of high production and subsequent consumption.

NutriSfaeLab responds to the increasing demand for healthier products, with fewer synthetic additives and, if possible, combining functional ingredients that benefit health.

Thus, in order to respond to the market with innovative solutions, the project's goal is to study alternatives for replacing the most common additives in baking, such as preservatives and color and flavor additives, which can promote a line of healthy products in the company, within the framework of the main strategies of the National Plan for Healthy Eating, and also meeting consumer expectations.

The pilot project will include several healthy fat sources, mixed in the appropriate proportion so as to reduce by about half (50%) the fat traditionally used in bakery products.

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