The overall objective of i³-food is the market implementation of three prioritised innovative food processing technologies under real life conditions in industry. The compilation of the consortium is driven by two decisive factors:

1) identifying the most promising technologies for the approach and

2) identifying technology providers and technology applicants which are capable and highly motived to contribute to the approach which requires significant intervention in the high-sensitive production processes of companies.

Interaction of project partners in i³-Food according to the innovation process.

 

 This European consortium consists of:
 

4 research and technology organizations:

· Deutsche Institut für Lebensmitteltechnik e.V. (DIL).
· Wageningen UR Food & Biobased Research (FBR).
· Institut de Recerca i Tecnologia Agroalimentàries (IRTA)
· Fraunhofer-Institute for Systems and Innovation Reseach (ISI)

4 small and medium-sized enterprises (SME):

· Elea Vertriebs- und vermarktungsgesellschaft mbh (ELEA)
· Erdbär Gmbh. (ERDB)
· Foodcase International Bv (FOD)
· Entex Rust & Mitschke Gmbh. (Entex)

and 2 large industry partners:

· Hoogesteger Bv (Hoogesteger)
· Dmk Eis Gmbh. (DMK)

Translated to the i³-food approach, the project partners are taking over their role for development & process control, application under real-life conditions, prepare the market introduction and market launch & uptake.

 

Selection of industry partners

 

All Research and Technology Organisation members (DIL, FBR, IRTA and ISI) as well as all members of the Industrial Group (SPE, ELE, HOG, DMK, FC and ENTEX) have long mutual experience in working together on exploring the potential of novel food technologies. All partners consider a trustful environment key to implement the i³-food approach.

More than 20 years, DMK has got a long lasting collaboration with DIL. Which is reflected by several public funded research projects on precompetitive level dealing with properties of milk powder in confectionery, whey protein functionality, inactivation of microorganisms in concentrated whey.

Entex collaborated with DIL in the improvement of different kind of extruders for the food processing industry since more than 10 years.

In 2012 DIL created the spin-off Elea. The independent company still has a very close cooperation with DIL to further develop its pulsed electric field technology.

Since 2009, Hoogesteger and FBR are working together on the development and application of pulsed electric field processing. Together they performed research to determine the necessary conditions for inactivation of spoilage micro-organisms and pathogens and performed development activities to scale PEF equipment from lab scale, via pilot scale to the first industrial application of PEF for pasteurisation of fruit juices.

Foodcase and FBR cooperate in various research projects to investigate the possibilities for quality improvement of ambient stable food products. Focus is on increasing the quality of e.g. vegetables, combined with optimal preservation of the nutrients to deliver ready to eat meal solutions with long shelf life.

Hoogesteger, Foodcase and FBR work together in the Dutch project PPS mild preservation. In this project, 10 partners work together to deliver added value for the food and technology sector by further development of mild preservation methods. The project is coordinated by FBR.