This week we published the semi-annual corporate magazine, which includes all the activities the company has carried out over the past six months: trade fair participation, training sessions, charitable donations, sponsorships, events, campaigns, and more. The aim is to improve internal communication and keep all employees informed about the company’s latest news, as well as the services and benefits available to them as part of the company. As part of its commitment to the environment, FRISELVA has decided to launch the magazine in digital format and reduce the number of printed copies, helping to cut down on paper use and contribute to a more sustainable approach for the planet.
24 August 2016
Valorisation of low-commercial-value proteins from pig slaughterhouse by- and co-products
The overall objective of the project is to obtain proteins from low-commercial-value pig organs which, due to their functional properties and high nutritional value, are useful as ingredients in the food industry.
The project objectives are:
• Optimise the technique that makes it possible to separate the protein fractions while also removing the off-flavour characteristic of offal.
• Characterise the protein fractions: stability, chemical composition and technological functionality
• Determine the optimal conditions for forming an extract rich in Zn-protoporphyrin (ZnPP) for use as a food pigment.
• Apply enzymatic technologies, high hydrostatic pressure and extrusion to improve protein functionality and develop protein texturisers with applications as ingredients with nutritional value and technological function for meat products
• Develop meat products including the above ingredients
• Determine consumer attitudes
Project funded through Operation 16:01:01 (cooperation for innovation) of the Catalonia RDP 2014-2020.
