Active packaging for extending lifespan of champignon

Informacje na temat projektu

CHAMPIPACK

Identyfikator umowy o grant: 718971

DOI

10.3030/718971

Projekt został zamknięty

Data podpisania przez KE 25 Lutego 2016

Data rozpoczęcia 1 Lutego 2016

Data zakończenia 31 Maja 2016

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

NEW PACK TECHNOLOGIES SL
Spain

Periodic Reporting for period 1 - CHAMPIPACK (Active packaging for extending lifespan of champignon)

Okres sprawozdawczy: 2016-02-01 do 2016-05-31

Podsumowanie kontekstu i ogólnych celów projektu

In Phase 1 we introduced the problem of food fast spoilage worldwide. With our business we bring a solution for the fresh mushrooms market to avoid their fast spoilage from current product production values of 27% to 16%. Thereby, we will enable saving €178 million per year to the European champignon whole chain value.
The spoilage problem is due to current packaging alternatives that maintain fresh mushrooms shelf life between five and six days. Based on our more than 10 years experience in food packaging we will launch to market a new active packaging that extends the champignon shelf-life to minimum of 10 days and up to 15 days. Our solution confers total protection of mushroom from impact and actively controls the detrimental humidity inside packaging.
In Phase 1 we set financial and technical objectives to make a detailed plan to bring CHAMPIPACK to TRL9. As a second objective we wanted to obtain a business plan to understand all the gains and costs to commercialize CHAMPIPACK successfully.

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

During P1 we have set the technical requirements with the aim: 1) to diminish the production cost of CHAMPIPACK (optimizing the design of the packaging and the industrial application of the active coating) (objective 1)); 2) to scale-up the manufacturing of CHAMPIPACK and 3) to validate CHAMPIPACK to be launched to the market.
For the pre-commercialization of CHAMPIPACK objectives: 1) we have carried out a FTO analysis, indicating that we have freedom to operate in our targeted market; 2) we have established the guidelines to obtain the approval of European and American regulation agencies for CHAMPIAPCK commercialization; 3) we have set a producer and manufacturing strategy plan for the exploitation of CHAMPIPACK after P2; and 4) we set a promotion plan for CHAMPIPACK.

We estimate funding requirements of €1.307.445,84 to bring CHAMPIPACK the market and to gain a cumulative turnover of € 27,5 million and to create 18 new jobs by 2023.

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

In terms of environmental sustainability, CHAMPIPACK will reduce wasted food to an 11% of the total production, from the current 27% to 16%. This reduction will save more than €158 million to European consumers and €20 million European champignon providers and retailers. Besides, according to our sales projections recyclability of CHAMPIPACK will suppose a reduction of 250 million wasted packs for five years in a global market.

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