Ricecream
ESIF/EU

Scope of the project

AIM

Develop innovated formulations of frozen desserts based on rice and its by-products, focusing on the production of bio-functional foods that meet the nutritional requirements of the consumers nowadays, and targeting to enhance the food quality of special dietary groups of people such as intolerant to lactose, milk proteins, nuts etc.. Also, consumers who undergo on strict diet for autoimmune diseases like celiac disease, because they are unable to consume food based on/or contaminated with gluten.

INNOVATION

Additionally, for the frozen desserts, brown rice or rice flour will be processed to replace diary milk, vegetable cream and egg white substitution, enriched with fruits and vegetables of high nutritional value and sugar free for reducing the caloric intake.

EATING HABITS

These products can be consumed by other special groups of people that have chosen to follow healthy daily diets such as vegetarian, vegan, gluten free etc.

The research will be completed with the markets analysis for investigating the trend of placing the innovative rice-based products to the appropriate place combined with the existent chain of customers.

Workpackages

Description of workpackages

Workpackage 1

Design and development of innovative dessert ice cream recipes using rice and its by-products in combination with other vegetable raw materials
PROGRESS
15%

Workpackage 2

Enrichment of the innovative dessert ice cream with energy bars or digestive type cookies, free of gluten, lactose, nuts etc.
PROGRESS
15%

Workpackage 3

Creating a new sales chain and opening up to specialized food markets
PROGRESS
20%

Partners / Subcontractor

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