Sustainable production of bread prototypes promoting healthy nutrition to achieve mass-market viability
Project title: Sustainable production of healthy bread prototypes for the mass retail market
Project title in Hungarian: Egészséges táplálkozást elősegítő kenyér prototípusok fenntartható gyártása a tömegpiaci értékesíthetőség eléréséhez
Project start date: 01.10.2017.
Project implementation method: Independent applicant
- ALBA-KENYÉR Baking Industry Private Company Limited by Shares
(https://albakenyer.hu/)
Participants as professional and R&D service providers:
- Campden BRI Hungary Nonprofit Ltd.
(https://www.campdenbri.hu/) - Seacon Europe Kft.
(https://www.seacon.hu/hu/) - Rubin Informatikai Zrt.
(https://www.rubin.hu/kezdokepernyo)
National sub-programme related to the project:
GINOP-2.1.7-15: Prototype, Product, Technology and Service Development
National code:
GINOP-2.1.7-15-2016-00677
Project website:
Brief description:
The fundamental objective of the project is to develop a new product prototype based on semi-brown and wholemeal breads, the company’s two current leading products. By replacing additives, increasing fibre content and reducing salt content, the prototype will offer healthier nutritional parameters for consumers, while ensuring that its sensory and enjoyment value is not reduced for them.
In addition, by improving quality and consistency, the project aims to further develop the process control of current production through wireless sensors and IT-based data processing. By reducing production costs — including materials, water, energy and human resources — in various ways, the higher added-value prototype to be developed will be kept at the price level of the semi-brown and wholemeal breads currently available on the market and produced by the applicant, thereby increasing its competitiveness.
Downloadable materials
