Project: New pastry formulations and fruit fillings

New pastry formulations and fruit fillings to open export markets

Description of the cooperation project:
Increased competitiveness of the pastry sector, through the opening of new foreign markets and new market niches. As partial objectives, the following can be cited: (1) Identify the limiting factors of the useful life of the products selected by the Participating companies; (2) Evaluate the effects of modifying the formulations by including healthier ingredients that allow prolonging their useful life; (3) Validate the useful life of the new formulations developed by means of simulation under commercialization conditions to the target markets and accelerated useful life study.

Results obtained to date (project ends in October 2017):
Technological Surveillance activities have been carried out and specific business needs have been identified, drawing up a working document for the companies participating in the project and selecting the products under study. Also, studies of useful life have been initiated, determination of the limiting factors, especially simulating transport and commercialization conditions.

Confined:

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