Eco-innovative high efficient process for the concentration of fruit juice using forward osmosis.

Información del proyecto

OSMOFOOD

Identificador del acuerdo de subvención: 775332

DOI

10.3030/775332

Proyecto cerrado

Fecha de la firma de la CE 11 Mayo 2017

Fecha de inicio 1 Junio 2017

Fecha de finalización 31 Octubre 2017

Financiado con arreglo a

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

Coste total

€ 71 429,00

Aportación de la UE

€ 50 000,00

Coordinado por

LEF INGENIEROS SL
Spain

Periodic Reporting for period 1 - OSMOFOOD (Eco-innovative high efficient process for the concentration of fruit juice using forward osmosis.)

Período documentado: 2017-06-01 hasta 2017-10-31

Resumen del contexto y de los objetivos generales del proyecto

OsmoFOOD applies forward osmosis for the processing of different types of liquid foods. Its innovation is that it is a non-aggressive method that uses specific draw solutions to remove water from the original liquid, preserves the organoleptic properties and reduces water and energy consumption up to 15% and 40%-95% respectively, when compared to thermal common methods (evaporation). With this action, LEF Ingenieros plans to expand its activity to the food processing sector. After the project, we will provide the wine, fruit, diary and processed vegetables industries with a new method to obtain high-quality end-products with 30% lower CAPEX and up to 85% OPEX.

Trabajo realizado desde el comienzo del proyecto hasta el final del período abarcado por el informe y los principales resultados hasta la fecha

During this Feasibility Study, we checked the interest of the industry and the expectations of future clients through personal interviews. With their feedback, we updated our market analysis, technical plan and business strategy for the application of our technology to the concentration of fruit juices but also wine, fruit, diary and vegetables. To assure OsmoFOOD suitability for the wine sector, we performed tests in our prototype with successful results. Then we defined the tasks needed to adjust our technology for the 4 sectors, and its validation for the wine processing at industrial scale. We confirmed our freedom to operate and defined the strategy to protect our technology. We also closed agreements with end users for each sector that will give us samples and feedback during the project and will become our first clients. We redefined our business model, to work closely with them as product partners. We have check the financial feasibility of the project for the new business model, which fulfils our expectations.

Avances que van más allá del estado de la técnica e impacto potencial esperado (incluida la repercusión socioeconómica y las implicaciones sociales más amplias del proyecto hasta la fecha)

Trends show an increasing demand for healthier, innovative and environment aware products at affordable prices. OsmoFOOD will allow our clients to react to that demand with premium products such as low alcohol wine and high-quality fruit juice and purees. Dairy and vegetable processers will benefit from tastier and easier to transport by-products to be used directly or in other processes (powder & concentrated milk, concentrated tomato). OsmoFOOD offers a method that consumes less energy and water water and preserves the original properties of the product. After 5 years in the market, we expect €15.5 million of cumulative revenues mainly though sales of OsmoFOOD technology (63%) and royalties over sales of products (36%). This will allow us to have 12 people dedicated to this new business in 5 years.

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