INTALIM Project

New solutions in food technology for the development of products aimed at people with food intolerances

Partnership project between SIRO ANTEQUERA, SIRO JAEN, CORPORACIÓN ALIMENTARIA PEÑASANTA and INNOVAOLEO and supported by the Spanish Ministry of Economic Affairs and Competition and co-financed under Structural Funds of the European Union. Call for applications: ERDF INNTERCONECTA 2015. The project is being developed with help from the Centre for Industrial and Technological Development (CDTI) of the Spanish Ministry of Industry, Economic Affairs and Competition and co-funded by the European Union (ERDF Funds) through the Operational Programme for Smart Growth (2014-2020) Call for applications: ERDF INNTERCONECTA 2015”

The overall objective for this project is to generate knowledge for the creation of new ingredients and foods (dairy and bakery products) with a proven effect on digestive and intestinal improvement in sensitive people (coeliacs, dairy intolerant and others) and to thus meet the needs of the domestic and international market.

The ultimate goal for Grupo SIRO is to obtain a new generation of gluten-free and lactose-free breads and biscuits that include advanced ingredients, a clean label and reduced calorie content but improved organoleptic properties.

The main goals sought by the research project are:

  • To define the technical specifications and requirements to be met by the new generation of ingredients and products for development.
  • To design the pilot prototypes based on those ingredient specifications and matrix requirements, as well as scalable products based on laboratory tests.
  • To obtain prototypes of dairy / bakery and biscuit dough products using the new generation of functional ingredients, including both their formula and the correct nutritional characterisation thereof (at least one product per category).
  • To design and develop the prototypes based on formulae referred to as “clean label”; i.e. with a reduced set of compounds and mostly of natural origin. The use of additives should be kept to a minimum.
  • To validate the technology developed at a pilot plant for the elimination of gluten, lactose and milk protein in final products at an industrial scale.
  • To demonstrate the digestive and intestinal health improvement using in vitro and in vivo models for the functional ingredients obtained.
  • To publish the results and draw up proposals for harnessing the ingredients and products developed.

The main conclusions reached from this project are:

  • The ingredients used in the preparation of gluten-free matrices, such as bread and biscuits, affect the microbiome of consumers.
  • This effect is different in healthy people and in coeliacs, depending on the prebiotic effect of the recipes prepared.
  • One bread and one biscuit recipe have been developed using a new generation of functional ingredients, which have demonstrated their antioxidant effect in vivo and their beneficial effect on mucous inflammation, the lipid profile, IMC parameters and gastrointestinal symptoms in coeliacs during an intervention study.
  • Pilot tests were conducted at a pre-industrial scale, thus validating the technology developed.