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Description
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The project proposal involves the dairy and bakery products chains. Although these two sectors are different for some important social, economic, and commercial aspects, it is believed that efficient technical solutions common to both sectors can be found in the industrial research and experimental development activities.
The critical issue identified by the project for the dairy products chain is related to the difficulties that typical Sicilian dairy products meet to enter the national and international markets. These difficulties are due to the fact that these products, although appreciated, are just niche productions. Sicilian dairy products are indeed the synthesis of links among product-territory, territory-breed, and breed-product. The project activities substantially fit into those links, to identify analytical tools, as a preliminary result, and to hypothesize innovative processes for a unique (chemical, microbiological (by using traditional and non-traditional methods), and molecular) characterization of dairy products and raw materials. Moreover, the breeds belonging to different species will also be characterized, as first element in the chain. The overall characterization of the final product, raw material, and breed is the basis of the definition of innovative processes, which will have implications for the industries partners in the project in the creation of processing lines dedicated for the production of both traditional and PDO products, in full compliance with quality, organoleptic, and nutritional standards, as well as the Sicilian dairy products traditions. Achieving this outcome is important to hypothesize the entrance of some Sicilian dairy products and PDO products into the large-scale retail trade (LSRT). These products have been labelled as niche production so far, and therefore excluded from the powerful circuit of the LSRT and from national and international markets. This result would be achievable with the development of innovative technological tools, among which authentication and recognition systems of typical dairy products, based on a unique chemical, microbiological, and molecular characterization. This characterization would be therefore able to certify the links product-territory, territory-breed, and breed-product. In this way it will be possible to offer the consumer of the LSRT the guarantees of the authenticity of typical dairy products and/or PDO products.
Concerning the bakery chain, the project proposal has the aim to isolate and characterize useful microorganisms (lactic acid bacteria and yeast) for typical Sicilian bakery products, in order to develop starter cultures suitable for the production of food with high added value. The microorganisms selected on the basis of pro-technological, nutritional, and health attitudes, will be used to obtain traditional products through process innovations, in order to get the best characteristics of the microbial species. The products obtained in this way will be distinguishable by different properties useful to meet the taste of consumers, without renouncing the territorial typicality.
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Distribution
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Advancement of distribution in %
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Total amount distributed
2,114,901.74 euro
NOP R&C distributed amount
2,076,141.74 euro
PAC distributed amount
0.00 euro
Amount distributed with other funds
38,760.00 euro
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