Application of multifunctional lactic acid bacteria in large-scale fermentation of spanish-style table olives

Projektinformationen

OLEICAStarter

ID Finanzhilfevereinbarung: 816561

DOI

10.3030/816561

Projekt abgeschlossen

EK-Unterschriftsdatum 4 Mai 2018

Startdatum 1 Juni 2018

Enddatum 30 September 2018

Finanziert unter

• INDUSTRIAL LEADERSHIP - Innovation In SMEs

Gesamtkosten

€ 71 429,00

EU-Beitrag

€ 50 000,00

Koordiniert durch

TECHNOLOGICAL APPLICATIONS FOR IMPROVEMENT OF THE QUALITY AND SAFETY IN FOODS SL
Spain

Periodic Reporting for period 1 - OLEICAStarter (Application of multifunctional lactic acid bacteria in large-scale fermentation of spanish-style table olives)

Berichtszeitraum: 2018-06-01 bis 2018-09-30

Zusammenfassung vom Kontext und den Gesamtzielen des Projekts

Table olives are important products of the olive tree (Olea europea L.) mainly produced in the Mediterranean Basin, specially Spain and Italy, Middle East, America and Australia. The fermented table olive varieties are common, with the Spanish-style table olives (SSTO) among the most consumed ones. Fermentation is beneficial for extending shelf life and to enhance nutritional and functional. Yet, SSTO producers need to improve the quality and safety of their products through a higher control and standardization of the fermentation process, which would also reduce the economic losses produced by fermentation failures.
Our overall objectives were: to further define the technical, commercial and financial feasibility of our solution to set the foundations of the Phase 2 and the commercial launch.

Arbeit, die ab Beginn des Projekts bis zum Ende des durch den Bericht erfassten Berichtszeitraums geleistet wurde, und die wichtigsten bis dahin erzielten Ergebnisse

Technical feasibility. We selected BIOGES Starters for the production of the lyophilized started cultures, and estimated the cost of the quality control laboratory (~€250,000).

Commercial feasibility. Our target end-users will be SSTO producers. We have reached a deep understanding of the value chain and have established relationships for both the Phase 2 project and the post-project commercialization. We have designed our post-project commercialization in Spain, Italy, Portugal, Greece, France, Turkey, Egypt and USA. We assessed the freedom to operate, and the regulatory framework, while keeping the industrial secret will be the core of our IPR strategy.

Financial feasibility. We have estimated OLEICAStarter’s price (from 23.82€ to 26.42€ per sealed bag, fermenting 10t of table olives), its production costs (13.59€) and the margins for TAFIQ in FOODS (from 38% to 43%). For the SME-Instrument Phase 2 project, we estimate a budget of €0.98M.

Fortschritte, die über den aktuellen Stand der Technik hinausgehen und voraussichtliche potenzielle Auswirkungen (einschließlich der bis dato erzielten sozioökonomischen Auswirkungen und weiter gefassten gesellschaftlichen Auswirkungen des Projekts)

OLEICAStarter will benefit: a) its end users by increasing their productivity (30-50%), reducing the fermentation spoilage OLEICAStarter will benefit: a) end users with 30-50% higher productivity, 5-10% reduction of fermentation spoilage, increased production standardization, and access to a new market niche of probiotic SSTO (30% higher prices), b) the environment and the society with 25 new posts, reduction of SSTO brine waste and new non-dairy probiotics into the market, and c) our company, with benefits of 6.3 million €, with a ROI of 4.08 after three years of commercialisation.
We will pursue the business model and will apply for the next calls of the SME-Instrument Phase 2 to ensure the funding requirements we have estimated.

Thermo-sealed bags containing 75gr of lyophilized OLEICAStarer culture