project - EIP-AGRI Operational Group
VEGGIE CURED MEATS: Development of meat analogues for raw-cured sausage and cured ham
CURADOS-VEGGIES: Desarrollo de análogos cárnicos de embutidos crudos-curados y jamón curado
Objectives
Developing a line of cured meat analogues using surplus local crop varieties, prioritising their sensory and nutritional quality.
With a view to achieving the main objective of the pilot project, a number of activities will be carried out to achieve the following intermediate objectives: identification of different crop varieties with the optimum properties for the development processes, obtaining innovative and safe cured meat analogues, and disseminating the results in the Catalan agri-food sector and scientific community.
Objectives
Desarrollar una línea de análogos cárnicos curados utilizando excedentes de cultivos de variedades autóctonas, priorizando su calidad sensorial y nutricional.
Para alcanzar el objetivo principal del proyecto piloto, se realizarán una serie de actividades encaminadas a la consecución de los siguientes objetivos intermedios: identificación de diferentes variedades de cultivos con las propiedades óptimas para los desarrollos a realizar, obtención de análogos cárnicos curados innovadores y seguros, y diseminación de los resultados en el sector agroalimentario catalán y en la comunidad científica.
Activities
Activity 1: Selection and characterisation of surplus local crop varieties
Activity 2: Sourcing new products and ingredients
Activity 3: Development of a vegan fuet sausage with edible skin
Activity 4: Development of a cured ham analogue
Activity 5: Development of a vegan chorizo
Activity 6: Project dissemination actions
Activities
Actividad 1: Selección y caracterización de los excedentes de cultivos de variedades autóctonas
Actividad 2: Búsqueda de nuevos productos e ingredientes
Actividad 3: Desarrollo de un fuet vegano con tripa comestible
Actividad 4: Desarrollo de un análogo de jamón curado
Actividad 5: Desarrollo de un chorizo vegano
Actividad 6: Acciones de divulgación del proyecto
Context
The human population is estimated to exceed 10 billion people by early 2050, which implies a 100% increase in demand for animal protein, if consumption trends do not change. Meat analogues are considered a more sustainable alternative to industrial meat production. The popularity of and high demand for meat analogues is due to the growing number of consumers looking for healthy, nutritious and environmentally friendly protein alternatives.
This project aims to develop a line of cured meat analogues using surplus local crop varieties, prioritising their sensory and nutritional quality.
The development of these products aims to support:
- Small and medium-sized companies in the Catalan agricultural sector, raising the value of and providing an outlet for the production of unmarketable crops, due either to surplus production or failing to meet retail quality standards.
- Companies in the agri-food industry are aware of the need for a change of model towards a more sustainable food production system.
The products developed in the project will contribute to reducing food waste, thanks to the use of surplus local crop varieties.
Project details
- Main funding source
- Rural development 2014-2020 for Operational Groups
- Rural Development Programme
- 2014ES06RDRP009 Spain - Rural Development Programme (Regional) - Cataluña
Location
- Main geographical location
- Barcelona
- Other geographical location
- Girona, Tarragona
€ 152512.8
Total budget
Total contributions from EAFRD, national co-financing, additional national financing and other financing.
Project keyword
- Climate change (incl. GHG reduction, adaptation and mitigation, and other air related issues)
- Circular economy, incl. waste, by-products and residues
- Food security, safety, quality, processing and nutrition
- Supply chain, marketing and consumption
- Competitiveness/new business models
- Farm diversification
Contacts
Project coordinator
-
Francesc Borrisser
Project coordinator