BAKE4FUN(Innovative biotechnological solutions

for the production of new bakery functional foods) A EUROPEAN PROJECT

CIBUS PARMA 2014

17° Salone Internazionale

dell’Alimentazione

5-8 Maggio 2014

IRON FORTIFIED BREAD

Use a new iron microencaps

ulation technology

for increasing

iron stability and

bioavailability

EINKORN BREAD

Use of non-conventional high-added

value einkorn flour (var. Monlis)

and sourdough

fermentation

Management and Coordination

Dissemination and exploitation

Formulation and production of functional bakery foods

Optimization of ingredient

formulations and processes solutions

In vitro evaluation of the

peculiar functional characteristics of

FFB and AFB

Iron bioavailability and health-promoting

effects of the developed functional

products in pig animal model

PROMETEOProduction and transformation of cereals and pulseEinkorn flour with high antioxidant and iron contentOrganic production

AIM developing novel functional bakery food formulations which could be more easily adopted in the everyday diet :

Design, validate and develop health-promoting bakery products: IRON FORTIFIED BREAD & EINKORN BREAD

BAKE4FUN IMPACTCounteract Iron deficiency by the consumption of iron fortified bread Respond to consumers’ demand of healthy, sustainable and ethically correct products

BAKE4FUN project is co-funded by the Seventh Framework Programme (FP7/2007- 2013) Capacities, Research for the Benefit of SMEs of the European

Union, under grant agreement n° 606476.Coordinator: Dr. Andrea Gianotti andrea.gianotti@unibo.it

Alma Mater University of Bologna Department of Agricultural and Food Sciences (DISTAL)

For more information: www.bake4fun.eu

Consortium: 7 partners from 3 EU Member States: - 3 RTDs (Research Institutions)………………………………………………………………………………………………………- 4 SMEs operating in the food market……………………………………………..…………………………………………………………………………………………………………

Unibo (Italy) – Ainia (Spain) - TUL (Poland) BAKERY VINI (Poland ) – INDESPAN (Spain) –

PROMETEO (Italy) - EPSA (Spain)