Last week, Alimentaria Barcelona 2022 came to an end—an important edition in which we would like to thank all our customers, suppliers, and friends for visiting us at our stand and making it possible, once again, to enjoy a truly enriching professional experience.
We were able to showcase our product and packaging innovations, focused on our customers’ needs, in line with sustainability and animal welfare.
Thank you for visiting us, and see you at the next edition!
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.
