Scope of the project
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.
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.
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.
Description of workpackages