IFFA

FERMENTATION EXPERTS A/S – www.fermentationexperts.com
Contact person – Søren KJÆRULFF; skj@fermentationexperts.com

EXPERGO BUSINESS NETWORK SRL – www.expergo.ro
Contact person – Catalin BILBIE; office@expergo.ro

DANISH TECHNOLOGICAL INSTITUTE – www.teknologisk.dk
Contact person – Hanne BJØRN HØIBY; hbjh@teknologisk.dk

INSTITUTUL DE CERCETARE-DEZVOLTARE PENTRU CHIMIE SI PETROCHIMIE – ICECHIM Bucuresti – www.icechim.ro
Contact person – Diana PASARIN; diana.pasarin@gmail.com

IFFA will bring to market high quality functional food products with anti-inflammatory properties. The core product is a novel ‘fermbiotic’; a fermented product based on pro- and prebiotics and bioactives.
Functional drinks containing the fermbiotic, along with other health-promoting ingredients, will be developed. Additionally, the fermbiotic will be formulated into a food supplement. Via this range of products different customer segments will be targeted, ensuring a broad impact.

The goal of the project is to develop innovative high quality functional food products with anti-inflammatory
properties.
The main outcome of the project is a novel ‘fermbiotic’ product not currently used in food. Its anti-inflammatory properties originate from the cutting-edge combination of probiotic bacteria, prebiotic fibres, and anti-inflammatory bioactives. The fermbiotic will be formulated into a Fermbiotic Supplement (FS), and Fermbiotic Ingredients (FI) for use in functional foods and drinks. A protective barrier will be developed to protect the FI when used in food. The barrier will be degraded during digestion.
Functional drinks containing the FI will be developed. The goal is to develop functional drinks with high sensory quality, which will ensure that the health benefits reach the consumer. To ensure that the functional drinks meet consumers’ desires and needs, bioactive peptides and low-glycaemic index (GI) carbohydrates will be included in the healthy drink products.

STAGE 1 – Market study and qualitative consumer research. Preliminary processing of the protein natural source. Development of innovative ingredients for new functional liquid food products. Development of the strategy plan for market positioning of this products using consumer expectation. Upscale of the productions technology to obtain the functional ingredients. On going period: 10.12.2019 – 10.12.2020
STAGE 2 – Development of innovative functional liquid food products at laboratory scale and sensory evaluation of this products. Selection and optimization of experimental variants. On going period: 10.12.2020 – 10.12.2021
STAGE 3 – Production at industrial scale of the functional liquid food products. On going period: 10.12.2021 – 10.12.2022
STAGE 4 – Economic effects reporting CO- EXPERGO, On going period: 10.12.2022 – 10.12.2023
STAGE 5 – Economic effects reporting CO- EXPERGO, On going period: 10.12.2023 – 10.12.2024
STAGE 6 – Economic effects reporting CO- EXPERGO, On going period: 10.12.2024 – 10.12.2025