6 Projects

Freshly baked breads with improvement of nutritional quality and low energy demanding for the benefit of the consumer and of the environment (EU-FRESHBAKE)

Start date: 2006
End date: 2009

Participant: Belgium , France , Germany , Hungary , Poland , Russian Federation , Spain
Sector: Bakery and farinaceous products

Goal: i.a. reduce energy consumption of bake-off technology Technology: i.a. development of infrarot oven which can save 34% of energy compared to a similar electric oven

Integrated Renewable Energy Solutions for Seafood Processing Stations (ENERFISH)

Start date: 2008
End date: 2013

Participant: Finland , France , Germany , United Kingdom , Vietnam
Sector: Fish, rustaceans and molluscs products

Production of Biodiesel out of fish waste

Food Refrigeration Innovations for Safety, consumer Benefit, Environmental impact and Energy optimization along cold chain in Europe (FRISBEE)

Start date: 2010
End date: 2014

Participant: Belgium , Czech Republic , France , Greece , Hungary , Italy , Netherlands , Norway , Spain , Turkey , United Kingdom
Sector: Cross-cutting

The objective of the FRISBEE (Food Refrigeration Innovations for Safety, consumers’ Benefit, Environmental impact and Energy optimisation along the cold chain in Europe) project is to provide new...

Transfering Energy Save Laid on Agroindustry (tesla)

Start date: 2013
End date: 2016

Participant: France , Italy , Portugal , Spain
Sector: Various

The tesla project aims at extending best available practices for realizing energy savings in the agro-food sector. Among others, the project is targeted at implementing 110 energy audits according to...

Innovative and energy-efficient proofing/cooling technology based on ultrasonic humidification for high quality bakery products (NANOBAK2)

Start date: 2013
End date: 2015

Participant: Belgium , France , Germany , Italy , Netherlands , Spain
Sector: Bakery and farinaceous products

Provision of an innovative, safe and energy efficient solution for bread-making processes in SME bakeries

New cold and low-energy concentration technology (evapEOs2) for liquid food products (evapEOs2)

Start date: 2017
End date: 2018

Participant: France
Sector: Various

evapEOs® is a cold concentration technology and allows to produce high quality food and biotechnology products using low energy consumption