Skip to main content

European guideline for healthy high fibre/ low salt baking process based on the use of European barley

Objective

The increased use of vegetable proteins for animal feed has led to a significant increase in import of soybeans from South America, United States and Asia, mainly because vegetable proteins from soybeans are better suited for animal then vegetable proteins from barley which has been the traditional source in Europe. This rapid decline in demand for Barley caused by increasing soybean imports has had a significant impact on the future sustainability of barley farmers in Europe, most of which are SMEs.

To survive, barley farmers must seek new applications for their barley in European food products. Currently there are about 5.4M farms in the EU with an estimated turnover of 312 Bn employing over 10M people. Within the farming sector 22% of those employed are associated with the production of barely. Barley is a major European cereal product. This Collective project aims to create a deeper connection between the barley farmers and the supply chain above them, in order to provide new technology and knowledge to the 11,000 SME millers and 85,000 SME bakeries to enable them to significantly increase their use of (and thus stimulate consumer demand for) barley in producing the largest single food product in Europe - "bread".

We believe that through the transfer of new enabling knowledge and baking know-how, the use of barley as a substitute for wheat can be significantly increased and lead to the production of a tasty alternative that has the potential to be much lower in salt content - the main contributing to cardio vascular disease. Whilst wheat production in Europe is not well differentiated globally and there are high levels of imports at around 27.9M tons per year. Barley production however is a major European strength due to the climate and growing conditions included with a long experience of growing barley (8-9000 years) and 90% of barley consumed in Europe is grown here.

Call for proposal

FP6-2004-SME-COLL
See other projects for this call

Funding Scheme

Collective - SMEs-Collective research projects

Coordinator

THE NORWEGIAN FEDERATION OF FOOD AND DRINK INDUSTRIES
Address
Essendropsgate 6, Majorstuen
5472 Oslo
Norway

Participants (14)

FEDERACION ESPANOLA DE INDUSTRIAS DE ALIMENTACION Y BEBIDAS
Spain
Address
Diego De Léon 44
Madrid
DANISH FRUIT, VEGETABLE AND POTATO BOARD
Denmark
Address
Axelborg, Axeltorv 3
Copenhagen
KEVILI POLLUMAJANDUSUHISTU
Estonia
Address
Suur 14
Jõgeva
CAN HALEFOGLU
Turkey
Address
Harbiye Cad. 17/2
Antakya
TARGI TARIMSAL GIRISIM SANAYII VE TICARET A.S.
Turkey
Address
Tophanelioglu Cad. Petek Sitesi No:70 Sosyal Tesisler
Istanbul
TROYKA MAKINE GIDA SANAYII DANISMANLIK VE PAZARLAMA LTD SIRKETI
Turkey
Address
Odtu - Kosgeb Teknoloji Gelistirme Merkezi No. 216
Ankara
TWEEDSIDE TRADING ESTATE
United Kingdom
Address
Northumbland
Berwick Upon Tweed
TOR SEVALDSEN KONDITORI AS
Norway
Address
Industriv. 10
2165 Kristiansund
HALLIK AS
Estonia
Address
O. Müntheri 1
Tamsalu
MACPHIE OF GLENBERVIE LTD
United Kingdom
Address
Glenbervie
Stonehaven
NOFIMA MAT AS
Norway
Address
Osloveien 1
Aas
PERA INNOVATION LIMITED
United Kingdom
Address
Pera Innovation Park, Nottingham Road
Melton Mowbray, Leicestershire
SCOTTISH CROP RESEARCH INSTITUTE
United Kingdom
Address
Errol Road, Invergowrie
Dundee
POTRAVINARSKA KOMORA CESKE REPUBLIKY. FEDERATION OF FOOD AND DRINK INDUSTRIES OF THE CZECH RUBUBLIC
Czechia
Address
Pocernicka 96
Praha 10