project - EIP-AGRI Operational Group
5-PROTEG: pre-cooked foods based on meat protein for senior citizens
5-PROTEG: alimentos de 5a gama con base de proteína cárnica para gente mayor
Kontext
The main objective of the 5-PROTEG project is to develop pre-cooked food dishes that provide the nutritional requirements necessary for the segment of the elderly population in good health (seniors).
The project is presented by TALLER DE CUINA BON GUST, SL (BONGUST, a company with experience in the precooked dishes sector) and MATADERO FRIGORIFICO DEL CARDONER, SA (MAFRICA, a company in the meat sector specialising in the slaughter, cutting and processing of meat products).
The two companies have designed a working plan involving 5 activities to study and design the best strategy in the preparation of pre-cooked dishes to meet the nutritional needs of senior citizens, in partnership with the Eurecat technology centre and with the coordination of INNOVACC.
At the same time, 5-PROTEG aims to investigate the possibility of valorising ingredients (meat off-cuts) to make application of a health declaration on pre-cooked food dishes possible.
Objectives
The objectives are:
- Identify and select local ingredients appropriate to the specific requirements of senior citizens that are part of the recipe for the pre-cooked food dish.
- Select and analyse the valorisation of meat off-cuts arising from processing in the handling primarily of pork, but also of beef and lamb, as a source of protein.
- Optimise and adapt the process involved in producing pre-cooked food dishes in order to meet the nutritional requirements of senior citizens.
- Provide a response for people who live alone or with their partner, and for residential homes with their own kitchen or those with the capacity to include pre-cooked food products in the diet that they provide for their users.
Objectives
Para lograr el objetivo general, se han establecido los siguientes objetivos técnicos:
- Identificar y seleccionar ingredientes de proximidad adecuados a las necesidades nutricionales de las personas mayores para incorporarlos en la receta de platos de quinta gama.
- Analizar y valorizar los recortes de carne generados durante el procesado de cerdo, ternera y cordero como fuente de proteína.
- Optimizar el proceso de elaboración de platos de quinta gama para cumplir con los requerimientos nutricionales de la población de ancianos.
- Ofrecer soluciones tanto a personas que viven solas o en pareja como a centros gerontológicos con cocina propia o capacidad para incluir platos de quinta gama en su dieta.
Activities
The actions carried out in the project are as follows:
- Definition of the nutritional requirements of senior citizens.
- Description of the off-cuts to be valorised.
- Design of pre-cooked food dishes.
- Development of pre-cooked food dishes.
- Analysis of results, reports and dissemination.
Activities
Las acciones llevadas a cabo en el proyecton son las siguientes:
- Definición de los requerimientos nutricionales de las personas de tercera edad.
- Caracterización de los recortes a revalorizar.
- Diseño de recetas de platos de quinta gama.
- Desarrollo de platos de quinta gama.
- Análisis de resultados, informes y difusión.
Project details
- Main funding source
- Rural development 2014-2020 for Operational Groups
- Rural Development Programme
- 2014ES06RDRP009 Spain - Rural Development Programme (Regional) - Cataluña
Ort
- Main geographical location
- Girona
- Other geographical location
- Barcelona, Tarragona
EUR 198233.77
Total budget
Total contributions from EAFRD, national co-financing, additional national financing and other financing.
1 Practice Abstracts
The project aimed to develop ready-to-eat dishes that meet the nutritional needs of healthy elderly individuals. Ready-to-eat foods, which are cooked, packaged, and require only final heating, were the focus. The initiative was led by Taller de Cuina Bon Gust and Matadero Frigorífico del Cardoner, with support from the Eurecat Foundation and coordination by INNOVACC. It explored the possibility of incorporating ingredients that would allow health declarations on the dishes.
The project focused on selecting local ingredients suitable for the elderly, optimizing the preparation process, and ensuring the dishes met their nutritional needs. The goal was to provide solutions for people living alone or in couples, as well as gerontological centers. The project developed a series of dishes, with three prototypes tested on a pilot scale: cabbage cannelloni with lamb and pumpkin sauce, meatballs with Gorgonzola and walnuts, and pork feet stuffed with pepper sauce. These dishes, which used low-commercial-value meat cuts, were evaluated for nutritional, sensory, and food safety properties over a 90-day period, with positive results.
The prototypes met the goal of high protein content and also included additional health declarations, such as a source of fiber in the cabbage cannelloni dish. The project successfully identified the nutritional requirements of the elderly population and developed dishes that addressed these needs.
El proyecto tenía como objetivo desarrollar platos listos para comer que cumplieran con las necesidades nutricionales de las personas mayores saludables (seniors). Los alimentos listos para comer, que son cocinados, empaquetados y solo requieren un calentamiento final, fueron el enfoque principal. La iniciativa fue liderada por Taller de Cuina Bon Gust y Matadero Frigorífico del Cardoner, con el apoyo de la Fundación Eurecat y la coordinación de INNOVACC. Se exploró la posibilidad de incorporar ingredientes que permitieran incluir declaraciones de salud en los platos.
El proyecto se centró en seleccionar ingredientes locales adecuados para las personas mayores, optimizando el proceso de preparación y asegurando que los platos cumplieran con sus necesidades nutricionales. El objetivo era proporcionar soluciones para personas que viven solas o en pareja, así como para centros gerontológicos. El proyecto desarrolló una serie de platos, con tres prototipos probados a escala piloto: canelones de repollo con cordero y salsa de calabaza, albóndigas rellenas de Gorgonzola y nueces, y pies de cerdo rellenos de salsa de pimiento. Estos platos, que utilizaban cortes de carne de bajo valor comercial, fueron evaluados en cuanto a sus propiedades nutricionales, sensoriales y de seguridad alimentaria durante un período de 90 días, con resultados satisfactorios.
Los prototipos cumplieron con el objetivo de un alto contenido proteico e incluyeron también declaraciones adicionales de salud, como la fuente de fibra en el plato de canelones de repollo. El proyecto identificó con éxito los requisitos nutricionales de la población mayor y desarrolló platos que abordaron estas necesidades.
Contacts
Project coordinator
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INNOVACC
Project coordinator
Project partners
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GASTROGUST CUINATS SL
Project partner
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MATADERO FRIGORÍFICO DEL CARDONER S.A.
Project partner