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European guideline for healthy high fibre/ low salt baking process based on the use of European barley

European guideline for healthy high fibre/ low salt baking process based on the use of European barley

Objective

The increased use of vegetable proteins for animal feed has led to a significant increase in import of soybeans from South America, United States and Asia, mainly because vegetable proteins from soybeans are better suited for animal then vegetable proteins from barley which has been the traditional source in Europe. This rapid decline in demand for Barley caused by increasing soybean imports has had a significant impact on the future sustainability of barley farmers in Europe, most of which are SMEs.

To survive, barley farmers must seek new applications for their barley in European food products. Currently there are about 5.4M farms in the EU with an estimated turnover of 312 Bn employing over 10M people. Within the farming sector 22% of those employed are associated with the production of barely. Barley is a major European cereal product. This Collective project aims to create a deeper connection between the barley farmers and the supply chain above them, in order to provide new technology and knowledge to the 11,000 SME millers and 85,000 SME bakeries to enable them to significantly increase their use of (and thus stimulate consumer demand for) barley in producing the largest single food product in Europe - "bread".

We believe that through the transfer of new enabling knowledge and baking know-how, the use of barley as a substitute for wheat can be significantly increased and lead to the production of a tasty alternative that has the potential to be much lower in salt content - the main contributing to cardio vascular disease. Whilst wheat production in Europe is not well differentiated globally and there are high levels of imports at around 27.9M tons per year. Barley production however is a major European strength due to the climate and growing conditions included with a long experience of growing barley (8-9000 years) and 90% of barley consumed in Europe is grown here.

Coordinator

THE NORWEGIAN FEDERATION OF FOOD AND DRINK INDUSTRIES

Address

Essendropsgate 6, Majorstuen
5472 Oslo

Norway

Administrative Contact

Roald GULDBRANDSEN (Mr)

Participants (14)

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FEDERACION ESPANOLA DE INDUSTRIAS DE ALIMENTACION Y BEBIDAS

Spain

DANISH FRUIT, VEGETABLE AND POTATO BOARD

Denmark

KEVILI POLLUMAJANDUSUHISTU

Estonia

CAN HALEFOGLU

Turkey

TARGI TARIMSAL GIRISIM SANAYII VE TICARET A.S.

Turkey

TROYKA MAKINE GIDA SANAYII DANISMANLIK VE PAZARLAMA LTD SIRKETI

Turkey

TWEEDSIDE TRADING ESTATE

United Kingdom

TOR SEVALDSEN KONDITORI AS

Norway

HALLIK AS

Estonia

MACPHIE OF GLENBERVIE LTD

United Kingdom

NOFIMA MAT AS

Norway

PERA INNOVATION LIMITED

United Kingdom

SCOTTISH CROP RESEARCH INSTITUTE

United Kingdom

POTRAVINARSKA KOMORA CESKE REPUBLIKY. FEDERATION OF FOOD AND DRINK INDUSTRIES OF THE CZECH RUBUBLIC

Czechia

Project information

Grant agreement ID: 30269

  • Start date

    1 October 2006

  • End date

    30 September 2009

Funded under:

FP6-SME

  • Overall budget:

    € 1 847 547

  • EU contribution

    € 1 104 392

Coordinated by:

THE NORWEGIAN FEDERATION OF FOOD AND DRINK INDUSTRIES

Norway