Periodic Reporting for period 1 - VINESENTI (NEW GENERATION OF HIGH VALUE-ADDED ANTIOXIDANT FOOD INGREDIENTS FOR THE GOURMET CUISINE)
Reporting period: 2015-05-01 to 2015-10-31
VINESENTI is a new antioxidant food ingredient based on grape polyphenolic extract with broad applications in cuisine. VINESENTI is a natural product obtained from the valorisation of grape pomace, a winery by-product, which has been designed to enhance and enrich recipes because of its benefits related to improvements in the sensory profile, textures and shelf life of dishes, besides the health benefits associated with its high polyphenols content, its richness in fibre and low sodium content.
The main objectives of the Phase 1 of SME Instrument have been to study, evaluate and redefine the different factors of VINESENTI project in order to carry out the Phase 2 successfully. To achieve these objectives, Abro Biotec has carried out a feasibility study which has been divided into the following tasks: a technical study, a market analysis and customer discovery, a commercial and marketing strategy definition, an economic study and the IPR strategy and legal issues. By means of this study, it has been demonstrated that VINESENTI is completely feasible and it also has high commercial potential.
The main objectives of the Phase 1 of SME Instrument have been to study, evaluate and redefine the different factors of VINESENTI project in order to carry out the Phase 2 successfully. To achieve these objectives, Abro Biotec has carried out a feasibility study which has been divided into the following tasks: a technical study, a market analysis and customer discovery, a commercial and marketing strategy definition, an economic study and the IPR strategy and legal issues. By means of this study, it has been demonstrated that VINESENTI is completely feasible and it also has high commercial potential.
The main objectives of the Phase 1 of SME Instrument have been to study, evaluate and redefine the different factors of VINESENTI project in order to carry out the Phase 2 successfully. To achieve these objectives, Abro Biotec has carried out a feasibility study which has been divided into the following tasks: a technical study, a market analysis and customer discovery, a commercial and marketing strategy definition, an economic study and the IPR strategy and legal issues. By means of this study, it has been demonstrated that VINESENTI is completely feasible and it also has high commercial potential.
According to the technical and economical study, we can say that Abro Biotec could get a large-scale manufacture of the product with better specs and lower costs. From the technical study, we can conclude that it is necessary the scaling-up of the extraction process and its optimisation during the Phase 2 of SME Instrument in order to obtain a validated industrial process. Once we have optimised the process and we have positioned VINESENTI in the global market, the building of a new production plant will be required to face the production requirements. On the other hand, from the market study carried out as well as from the study of patents, we have seen that VINESENTI goes beyond the state-of-the-art, it is properly protected and there is nothing already protected that difficult its commercial exploitation. In addition, the market study has revealed that, besides the gourmet sector, there are other interesting market segments for VINESENTI such as the health sector or the food industries, to which we have to reach.
Finally, taking into account all the data obtained from the market study as well as the coaching sessions, we have focused part of our efforts on defining an appropriate commercial and marketing strategy, which has to be updated and developed during the Phase 2 of SME Instrument in order to launch successfully on the global market this novel food ingredient.
Finally, taking into account all the data obtained from the market study as well as the coaching sessions, we have focused part of our efforts on defining an appropriate commercial and marketing strategy, which has to be updated and developed during the Phase 2 of SME Instrument in order to launch successfully on the global market this novel food ingredient.