{"id":180642,"date":"2025-05-28T16:52:31","date_gmt":"2025-05-28T14:52:31","guid":{"rendered":"https:\/\/eurecat.org\/?post_type=avada_portfolio&p=180642"},"modified":"2025-05-28T16:53:39","modified_gmt":"2025-05-28T14:53:39","slug":"novaferm","status":"publish","type":"avada_portfolio","link":"https:\/\/eurecat.org\/en\/portfolio-items\/novaferm\/","title":{"rendered":"NOVAFERM"},"content":{"rendered":"

\"NOVAFERM<\/p>\n<\/div>

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Obtaining new protein sources through fermentation of agri-food by-products for the development of high value-added products.<\/strong><\/p>\n

NOVAFERM<\/strong> studies the valorisation of by-products of plant origin, from organic farming, through solid-state fermentation. The objective is to obtain new ingredients and\/or value-added products, applicable to the development of hybrid meat products. This contributes to reducing environmental impact and promoting the circular economy.<\/p>\n

With the pilot-scale development of the inclusion of mycoprotein in the different meat formations, companies could diversify their range of products, which will allow them to reach the alternative protein market that is increasingly expanding.<\/p>\n

This project brings together Fundaci\u00f3 Drissa<\/a>, a company producing organic fruit and vegetables (primary sector) and a processing and complementary company in the meat sector: Embutidos Villamar\u00edn<\/a>, a producer of cured hams and sausages. Eurecat is the technical coordinator of the project, through the Nutrition and Health<\/a> Unit.<\/p>\n

In addition, the project will allow Fundaci\u00f3 Drissa to revalue its agri-food by-products by converting them into ingredients of great nutritional and technological interest.<\/p>\n<\/div>

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General details<\/h3><\/span>
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Project<\/strong><\/p>\n

NOVAFERM \u2013 Obtaining new protein sources through fermentation of agri-food by-products for the development of high value-added products<\/p>\n

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Programme and call for tender<\/strong><\/p>\n

Project funded by the operational groups call of the European Innovation Partnership for Agricultural Productivity and Sustainability (EIP-Agri) (intervention 7161), within the framework of the CAP Strategic Plan 2023-2027.<\/p>\n

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Related ODS<\/strong><\/p>\n

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<\/i><\/i><\/span>2. Zero hunger<\/span><\/a><\/h4><\/div>
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Through the production of new protein sources aimed at the development of high value-added products, the project contributes to addressing the challenges related to obtaining nutritious foods and ensuring access to them for the entire population.<\/p>\n

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<\/i><\/i><\/span>3. Good health and well-being<\/span><\/a><\/h4><\/div>
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The new proposals that emerge within the framework of the project may represent a new healthy way of consuming protein, contributing to improving the health and well-being of consumers.<\/p>\n

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<\/i><\/i><\/span>12. Responsible consumption and production<\/span><\/a><\/h4><\/div>
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Obtaining new sources of protein through fermentation processes promotes a more sustainable form of production and consumption, reducing the ecological footprint and encouraging more responsible food practices.<\/p>\n<\/div><\/div><\/div>

<\/i><\/i><\/span>13. Climate action<\/span><\/a><\/h4><\/div>
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Reducing emissions associated with traditional protein production. This process requires fewer natural resources and generates a smaller carbon footprint. Thus, it promotes more resilient and sustainable food systems in the face of climate change.<\/p>\n

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