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 [email protected]
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)
