Obiettivo
Every year, approximately 30 million tonnes of food is wasted in Europe because it was not consumed before the expiry
date. Currently, expiry date labels do not provide an accurate indication of the food’s freshness, instead reflecting the worst
case scenario of how long a product should be safe to eat. FRESHINK is an ink product that changes colour as the food’s
freshness status changes, allowing consumers to make decisions on whether to eat or dispose of the product, based on the
real freshness status of the food.
CHIMIGRAF are an SME dedicated to the production, distribution and sale of liquid flexographic inks for the printing industry
and the developers and owners of FRESHINK. They have developed and validated FRESHINK in the Spanish national
project SENSOPACK. They now propose to use a phase 1 SME Instrument to confirm the market potential of FRESHINK
labels, specifically targeting the market segment of packaged chicken breasts.
The project will seek to i) validate the ink formulation and printing conditions at industrial scale, ii) test the label in real life
conditions of packaged chicken breast meat, iii) engage consumers and stakeholders to validate market acceptance, iv)
develop a comprehensive investor ready business plan.
The outcome of the project will be a series of identified technical and market related challenges, and a strategy to overcome
them, that must be completed by CHIMIGRAF in order to successfully launch the FRESHINK labels in the packaged chicken
breast market. It is anticipated that achieving a market penetration of 5%, five years after the project has finished will earn
CHIMIGRAF a profit of approximately 6.5 million Euros, and will help reduce European food waste by 25,000 tonnes
annually.
Campo scientifico
Programma(i)
Invito a presentare proposte
Vedi altri progetti per questo bandoBando secondario
H2020-SMEINST-1-2014
Meccanismo di finanziamento
SME-1 - SME instrument phase 1Coordinatore
08022 BARCELONA
Spagna
L’organizzazione si è definita una PMI (piccola e media impresa) al momento della firma dell’accordo di sovvenzione.