BiotecA – Food biotechnology for innovation and competitiveness of the main regional supply chains: extension of preservability and functional aspects.

Innovation is one of those key factors for companies to be competitive in the market. Biotechnologies are one of the possible innovations for some food supply chains, to improve the processes and enhance the qualitative, functional and conservation aspects of the products. The BiotecA project, funded by the Puglia Region, aims to be a “flagship initiative”, of how biotechnologies are innovative solutions applicable to certain food products to improve processes, to obtain products with superior quality, organoleptic, functional and preservability characteristics. The use of “tailor-made” microorganisms for food products such as bread, fresh pasta, wine, table olives, fresh pasta filata, fish products, is made possible within the cluster which sees the intertwining of specific skills : on the one hand, researchers on food biotechnologies have a deeper level of knowledge, which have selected, characterized and experimented in the laboratory the ability of microorganisms to express precise technological skills in defined food matrices; on the other hand the know-how of companies, their ability to integrate innovation into the process, and to work with research institutes to apply knowledge, kept only in the academic context, but to disseminate them and make them transferable. The cluster supported by the Puglia Region with the BiotecA project has the ambition to be a grouping of excellence on biotechnologies applied to food, which puts at the system competences and technologies present on the territory of Puglia, makes available information on good biotechnological practices adoptable in food technology, it shares biotechnological protocols and characteristics of the starter object of these protocols. For further information contact the project representative Dott. Pietro Minisci, Managing Director Valle Fiorita

“Biotechnologies” are a set of technological tools that exploit the knowledge of biology and life sciences. They use living organisms to produce useful results in the fields of health, agriculture, industry, food and the environment. Therefore the term “Biotechnologies” refers to a world of multiple applications.

Unity is strength!

Vallefiorita

Leavened oven chain

The goal of the supply chain is to improve the preservability and functional quality of the leavened products in the oven.

The goal of Valle Fiorita Catering S.r.l. it is the improvement of the sensorial and functional qualities of the leavened bakery products through applications of biotechnological protocols combined with the use of starter of lactic bacteria selected for metabolic and leavening properties, for the realization of low salt and yeast-free bread.
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Avada Admin

Pasta supply chain

The goal of the supply chain is to improve the preservability and functional quality of the pasta.

GR.A.M.M. Gruppo Alimentare Mediterraneo Milo aims to: produce bruschetta-type bread rebalanced in nutritional indices with a change of 20%; produce a paste enriched in nutritional and sensory compounds and produce a paste with a prolonged shelf life of at least 20% through the use of lactic bacteria.

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Enological supply chain

The goal of the supply chain is the improvement of the preservability and of typical wine productions.

Main goal of Cantina due Palme Soc. Coop. Agricola is the improvement of the sensory and hygienic-sanitary qualities of Apulian wines, through the application of biotechnologies in the cellar, to obtain “finished products” for marketing in reduced times, limiting or even avoiding the addition of sulfur dioxide.

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Table olives supply chain

The goal of the supply chain is to improve the functional quality and shelf life of table olives.

Cannone Food Industries “The Antipasti” S.p.a. has the objective of applying biotechnological solutions for the production process and for the prolongation of the shelf life of Apulian table olives.

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Dairy dairy supply chain

The goal of the supply chain is to improve the functional quality and shelf life of fresh cheeses and pasta.

The goal of Ignalat S.r.l. it is the development of fresh pasta filata cheese reduced in fat, enriched with protective microorganisms and with prolonged shelf life. Fresh pasta filata cheeses represent an impending fraction of Ignalat’s turnover.

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Avada Admin

Fish supply chain

The goal of the supply chain is to improve the quality and shelf life of fish products.

Main objective of the company Minaba S.r.l. is the identification of a strain or a selection of strains of lactic bacteria for the biopreservation of transformed fish. The expected result is an extension of the shelf life of the products of at least 30% compared to those not bio-preserved.

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Hub Biotecnologico: gli starter

Saccharomyces cerevisiae P28 ITEM17293
Hanseniaspora uvarum ITEM8795
Saccharomyces cerevisiae P25 ITEM17292
Lactobacillus plantarum5BG
L.paracasei4.1

Protocols:

Burrata con farcitura light
Burrata con shelf-life incrementata
Oliva Bio-preservata
Oliva da cocktail multiceppo
Olive nere deamarizzate biologicamente
Olive verdi deamarizzate biologicamente
Pasta fresca arricchita
Pasta fresca Bio-preservata
Vino senza solfiti
Pane in cassetta a ridotto contenuto di sale
Pane in cassetta a prolungata shelf-life
Pane senza lievito aggiunto
Pane bruschetta riequilibrato
Panfocaccia a prolungata shelf-life
Panfocaccia riequilibrato
Puccia a ridotto contenuto di sale
Trasformati di pesce biopreservati

 Videos:

Research report:

 

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“Scientific research helps us to innovate the typical products of our land. In this way we will be able to make them known and appreciated in every corner of the world.”
Pietro Minisci, Vallefiorita Catering s.r.l.
“Research and innovation are the driving force for the sustainable growth of our territory to safeguard the food and health patrimony for its future use”
CNR-ISPA
“Transforming business ideas into development opportunities? Yes, the research can! ”
UNIVERSITY OF FOGGIA STUDIES
“With Bioteca we have created a young environment, ready to imagine and experiment, to share knowledge and in a very professional way, collaborating in a collective and intelligent growth.”
Anna Maria Ignazzi s.r.l., IGNALAT s.r.l.
“The Bioteca project has been a stimulus for our company and has been virtuously activated as our group of people dedicated to the development of new products.”

Peppino Milo, GR.A.M.M. s.r.l.
“We are passionate about being part of the development processes of Apulian agri-food companies; it gratifies us to be alongside our customers in producing innovation! ”

AgriPlan s.r.l., AgriPlan s.r.l.
“Research and technological development have always been fundamental prerequisites for Due Palme. Bioteca is synonymous with improvement, it means progress for our sustainable products, attention to the new needs of the market and the consumer ”

Due Palme Winery, Due Palme Cellars

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