Description du projet
De la poêle à frire au congélateur
Les aliments surgelés représentent actuellement 6 % du panier d’achat des consommateurs européens. Le marché européen des produits surgelés, en pleine expansion, pourrait bientôt s’enrichir d’un nouveau produit: les œufs sur le plat surgelés rejoindront les plats préparés surgelés, les poissons et fruits de mer surgelés et la viande, les fruits et les légumes surgelés. Le projet FFEs, financé par l’UE, va concevoir un plan pour mettre les œufs sur le plat surgelés au menu. Fabriqué par l’entreprise espagnole IFOODS360, qui a obtenu un brevet mondial, l’objectif global est de donner accès aux œufs, un produit durable sur le plan environnemental et riche en nutriments. La congélation des œufs sur le plat permettra aux consommateurs de gagner du temps dans la cuisine et d’éliminer le risque de prolifération de bactéries tout au long de la chaîne d’approvisionnement.
Objectif
IFOODS360 (Innovation Foods) is a food producing company created by seasoned entrepreneurs from different fields like AgriFood, HORECA channel, Marketing and Management. We brought our expertise to this company in order to implement our patented process for producing and distributing frozen fried eggs.
Our company manufactures and markets frozen fried egg through its worldwide registered patent. It is a natural product without any additives or salt, and our industrial processing has obtained the certifications ISO 22000 and IFS. The process of elaboration and freezing guarantees better nutritional levels than domestic or catering processing. Innovation Foods responds to food industry market by means a frozen product, offering to the end customers a solution necessary and non-existent at present, with all sanitary guarantees.
Egg is a natural food considered as one of the most complete in nutrients that exist and it provides the most affordable protein on the market. It is an environmentally sustainable product and its consumption does not generate religious, cultural, temporary or other conflicts.
Challenge: There is an upward trend in the consumption of frozen food, prepared and / or precooked, based on healthy food, flexibility in shelf life, versatility of the product offered and saving time in the kitchen. Frozen foods have a longer expiration date, without altering their nutritional properties, eliminate the risk of bacteria generation along the supply chain and lower the final price in the market. Changes in the way of life and consumption habits have driven a 38% growth in the frozen food market in the last decade. At present, almost all European households have frozen foods in their usual diet and they represent 6% of their shopping basket. In catering and restaurants business sector, it ranks 5th in highest expenditure products, after meat, fish, charcuterie / cheese and bread (many of these also supplied as frozen product)
Champ scientifique
- natural sciencesbiological sciencesmicrobiologybacteriology
- social scienceseconomics and businessbusiness and managemententrepreneurship
- natural sciencesbiological sciencesbiochemistrybiomoleculesproteins
- medical and health scienceshealth sciencesnutrition
- social scienceseconomics and businesseconomicssustainable economy
Programme(s)
Régime de financement
SME-1 - SME instrument phase 1Coordinateur
28010 MADRID
Espagne
L’entreprise s’est définie comme une PME (petite et moyenne entreprise) au moment de la signature de la convention de subvention.