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BAKE4FUN ( Innovative biotechnological solutions

BAKE4FUN ( Innovative biotechnological solutions for the production of new bakery functional foods ) A EUROPEAN PROJECT. AIM developing novel functional bakery food formulations which could be more easily adopted in the everyday diet :

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BAKE4FUN ( Innovative biotechnological solutions

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  1. BAKE4FUN (Innovative biotechnological solutions for the production of new bakery functional foods) A EUROPEAN PROJECT 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 Management and Coordination Optimization of ingredientformulations and processessolutions IRON FORTIFIED BREAD Use a new iron microencapsulation technology for increasing iron stability and bioavailability EINKORN BREAD Use of non-conventional high-added value einkorn flour (var. Monlis) and sourdough fermentation In vitro evaluation of the peculiarfunctionalcharacteristics of FFB and AFB Iron bioavailability and health-promoting effects of the developed functional products in pig animal model Formulationand production of functionalbakeryfoods Dissemination and exploitation • PROMETEO • Production and transformation of cereals and pulse • Einkorn flour with high antioxidant and iron content • Organic production • BAKE4FUN IMPACT • CounteractIrondeficiency bythe consumption of iron fortified bread • Respond to consumers’ demand of healthy, sustainable and ethically correct products 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) 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.itAlma Mater University of Bologna Department of Agricultural and Food Sciences (DISTAL) For more information: www.bake4fun.eu CIBUS PARMA 2014 17° SaloneInternazionaledell’Alimentazione 5-8 Maggio 2014

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