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Success Story:

Perfectly preserved - naturally


Pier Luigi Franceschini

Food-related research can have a profound effect on an industry worldwide. The fact that many food-related health issues are also global issues means that diverse improved foodstuffs have the potential of getting a significant share in the global food market. An interesting example of such SME-involved research aimed at discovering a natural preserving agent for use in the sausage industry. We talk to one of the project developers to learn more of this EU-funded project's success and its follow-up.

The next step

The global sausage industry operates in the vast majority of mass markets across the globe. Combine this with the fact that consumers are more aware of health issues related to food and you can see that products utilising the results of the NOCHEMFOOD project hold potential for real commercial success.

'Much like food that is promoted as "organic", consumers looking to get higher quality and more natural food products may be willing to pay more,' explains Dr Franceschini. 'This is therefore a popular market segment that many companies would like to target.'

NOCHEMFOOD worked with two SMEs from the sausage industry as potential end user partners, Salumificio F. Ili Spiezia from Italy and Embutidos Dany from Spain. The Italian company, a family-run business founded in 1907, took a welcoming approach to the use of this novel technology.

'We are always trying to improve our products and follow the trends of the market,' explains Francesca Scognamiglio, quality control and assurance manager at the company. 'Thanks to EU research, we'll be able to market a new range of salami products without nitrates and nitrites. We think that such a range will be a real commercial success as consumer demand of more natural food is both vocal and energetic worldwide.'

While NOCHEMFOOD's focus was on fermented sausages, the study has a much broader relevance across a number of other food groups. This wide array of applications opens up even more opportunity for companies to expand their production, size and product range.

Collaborative success

The NOCHEMFOOD project was a success for its results but also for its collaboration. The partnership, which was formed solely through networking events and prior contacts, worked very well. The project paved the way for further commercialisation of these search results.

Evidence of the successful collaboration is clear from the patent, which Dr Franceschini states 'will be in everyone's name and shared across all partners to recognise everyone's efforts in this rewarding project.'

The partners involved are set out below:

  1. Bioma - technological partner from Switzerland;
  2. Innova - management partner from Italy;
  3. Spiezia - SME from Italy;
  4. Dany - SME from Spain;
  5. Istituto Di Scienze Dell'alimentazione CNR - scientific partner from Italy;
  6. Universita' Degli Studi Del Molise - scientific partner from Italy;
  7. Consejo Superior De Investigaciones Científicas, Spain, CTIC - scientific partner from Spain;
  8. Asociación Para La Investigación De La Industria Cárnica De La Rioja - scientific partner from Spain.

  • Contact:
    Dr Pier Luigi Franceschini
    Project Dissemination Leader
    NOCHEMFOOD
    Tel. + 39 0640040358

    Dr Alessandro Capodicasa
    Project Coordinator
    NOCHEMFOOD
    Tel. +39 0666159086