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FAQ
LINKS
Q:
This project is finished since Nov 2009. Will it be continued ?
A: At the moment, there is no follow up envisaged for this project. However, there are some possibilities to extend the investigations with the partners of the consortium or to sollicitate the consortium and the project coordinatro to design follow up projects.
Q:
Can we as industry or laboratory participate to the EU-FRESHBAKE
project
A: No, the consortium and the funding of this project has been established
in advance and can’t be modified.
Q:
How long will be the project and when will it ends?
A: the project started on 1st Oct 2006 and will finish on 30th Nov.
2009
Q:
What will be published during this project and which info will be
available for non partners?
A: A guide of good practice has been issued during this project and is available in the "achievements" web page.
It concerns the industrial production of frozen bakery products
and will contain data, advices and recommendation concerning the
quality and the energy consumption related to this type of product.
This document is public. In addition, scientific publications
have been published in different scientific journals. A list
of these articles will be updated on a monthly basis on the web
site of the project. Finally, a dissemination event toward the baking
industry and toward the European consumers has been done in October 2009. The presentation that have been done (powerpoint) are available in the "Achievements" page.
Q:
chat means the Bake Off Technology and what does it represent in
the bread market?
A: “BAKE OFF TECNOLOGY ” (BOT) consists in producing
bread from industrial refrigerated or frozen or non frozen bakery
goods and to retail them in downtown baking shops OR to make them
available in supermarket for domestic baking. The BOT needs to be
adapted to the needs of the consumer for products with improved
nutritional quality and health benefit. This project is supported
by important facts that will influence the future of bread production
in Europe in the coming years :
- Bread and cereal products are at the base of a well balanced human
diet
- Bread consumption is growing very slowly by ca. less than 1%/year
in Europe
- Bake off technology is growing by ca. 10% every year.
- The European consumer is asking for more bread varieties with
health benefit
- The existing mass production in the bake off technology is energy
consuming and is mainly focusing on products with low health benefit
(white flour plain crispy roll, baguettes, …)
Therefore, the European bread industry is facing a bottleneck, both
on the marketing aspects (choice is too limited and the quality
of specific products with health benefit is not satisfactory), on
the nutritional aspects (breads with significant health benefit
are very difficult to adapt to BOT and therefore are minimally present
in the BOT) and on the energy point of view (ongoing technology
that develop are the most convenient but are also extremely energy
consuming).
Q:
what are the objectives of this project?
A:This project addresses important strategic objectives for the
European bread industry; these are:
- To develop process pathways taking benefit of BOT and based on
traditional bread making to produce bakery products with optimized
fermentation, improved structure and enhanced nutritional value
(optimized glycemic index, bioavailability of micronutrients, enriched
with specific ingredients with health benefit such as fibers, essential
aminoacids, essential fatty acids, .. including gluten free breads)
following the European Regulation on Nutrition and Health ,
- To develop optimized process pathways versus environmental concerns
(ETAP); this will include energy consumption, packaging, cold chain,
…
- To develop the equipments adapted to this process (fermentation
cabinet, oven).
- To develop innovative ingredients with low chemicals that will
support these new pathways and that will ensure a reduced staling
rate (including interaction with packaging)
- To organize and perform workshops to present and demonstrate the
results of the project, where both project participants and other
bakeries (giving priority to SME bakeries) will be invited.
- To develop tools that will permit to extend the findings of the
project to future formulations and developments. |
