Non-thermal treatment to delay the onset of honey crystallization

Informacje na temat projektu

LIQUAM

Identyfikator umowy o grant: 673865

DOI

10.3030/673865

Projekt został zamknięty

Data podpisania przez KE 21 Maja 2015

Data rozpoczęcia 1 Marca 2015

Data zakończenia 31 Sierpnia 2015

Finansowanie w ramach

• SOCIETAL CHALLENGES - Food security, sustainable agriculture and forestry, marine, maritime and inland water research, and the bioeconomy

Koszt całkowity

€ 71 429,00

Wkład UE

€ 50 000,00

Koordynowany przez

MICROFY SYSTEMS SL
Spain

Periodic Reporting for period 1 - LIQUAM (Non-thermal treatment to delay the onset of honey crystallization)

Okres sprawozdawczy: 2015-03-01 do 2015-08-31

Podsumowanie kontekstu i ogólnych celów projektu

The goal of this SME Instrument Phase 1 was to carry out a Feasibility Study to assess operational, technological and economic viability of a non-thermal alternative for honey processing based on High Power Ultrasound technology with the aim of replace current pasteurization process. A secondary objective was to elaborate a Business Plan to define the business growth, sustainability, exploitation strategies and tactics to follow paving the way to market.

Prace wykonane od początku projektu do końca okresu sprawozdawczego oraz najważniejsze dotychczasowe rezultaty

First we carried out a market assessment proving that our solution solves a real problem for honey packers. To this end, market size, market forecast, market segments, market drivers and barriers, penetration rates, competitors, opportunities and recommendations on strategies and positioning were studied. Then, based on this market assessment we carried out a technological feasibility study proving that our solution can be scaled-up and customized to the particular honey production rate of each particular honey packer. To this end, Cost-Benefit Analysis, payback period for each market segment and retail price of our solution were studied. Based on the market assessment we also carried out an economic feasibility to estimate revenue projection proving the profitability of this new business venture.
Feasibility Study was completed with positive results so a complete Business Plan was elaborated including operational and financial plan, risks study (technical and business related), IPR issues assessment and potential exploitation routes to reach European market.

Innowacyjność oraz oczekiwany potencjalny wpływ (w tym dotychczasowe znaczenie społeczno-gospodarcze i szersze implikacje społeczne projektu)

The output of the current action demonstrate that our technology represents a real break-through in the honey sector by changing the way honey is processed worldwide. The benefits of our technology are twofold. First, delay the onset of honey crystallization as pasteurization but retaining the quality attributes and freshness of raw honey. Second, results on energy saving due to is a process more efficient than pasteurization.

Crystallized honey