1) Research and development of a Health-Promoting Product Family with Prebiotic and Synbiotic Properties Based on the Biotechnological Valorisation of Meat Industry By-products, Using Novel Technologies and Unique Combinations of Bioactive Compounds.

[Húsipari melléktermékek biotechnológiai úton történő átalakítására alapozott, prebiotikus, illetve szinbiotikus jellegű egészségvédő termékcsalád kutatás-fejlesztése, új technológiák és egyedi hatóanyagkombinációk alkalmazásával.]

Project ID: 2024-1.1.1-KKV_FÓKUSZ-2024-00069

Summary:

Within the framework of this project, the consortium of Húsüzem Kft. and Széchenyi István University aims to develop sustainable production methods for novel functional meat products through the innovative, technology-driven reutilisation of generated by-products. Particular emphasis is placed on enhancing the bioavailability of physiologically relevant components. This is achieved through the application of metabolism-supporting and absorption-enhancing substances, as well as targeted enzymatic “pre-digestion” processes.

The newly developed meat products incorporate unique ingredients that have either not been previously produced or have not been applied in such complex, synergistic combinations. These include specific antioxidants, novel prebiotics that inhibit pathogenic bacteria while promoting nutrient bioavailability, as well as beta-glucans, polyphenols, sericin, chitosan, and fucoidan.

2) Development of High Value-Added Dairy Products with Enhanced Bioavailability Based on Acid Whey from Cottage Cheese Production, Using Unique Biotechnological Processes and Specialized Fiber and Bioactive Components.

[Magas hozzáadott értékű, egyedi biotechnológiai eljárások révén fokozott biohasznosulású tejtermékek kifejlesztése a túrógyártás melléktermékeként keletkező savanyú savóra alapozva, egyedi rost-, illetve bioaktív komponensek alkalmazásával.]

Project - ID: 2023-1.1.1-PIACI_FÓKUSZ-2024-00039

Summary:

Within the framework of this project, the consortium of Egertej Kft. and Széchenyi István University aims to develop a range of novel dairy products. The objective is to produce dairy preparations enriched with easily digestible proteins and highly bioavailable calcium and magnesium formulations, available in tropical fruit, strawberry, and vanilla flavours. In addition, the project includes the development of synbiotic dairy products treated with probiotic yeast and bacterial cultures, and enriched with unique prebiotics. Further developments focus on dairy products fortified with immune-supporting prebiotics, as well as highly absorbable calcium and magnesium formulations. Another key objective is the creation of a new fruit yogurt with a scientifically optimized composition, containing antioxidants, an innovatively produced prebiotic combination, and probiotic yeast.

Beyond product development, the project also aims to establish new technologies. This includes the development of in-cup fermentation technology capable of ensuring synbiotic effects. Additionally, specific delivery methods are being designed to enable the targeted application of unique prebiotic combinations while preserving probiotic microorganisms.

The project also involves the development of an advanced fermentation technology based on the combination of probiotic yeast and bacterial strains, contributing to the creation of final products with the desired functional characteristics. Furthermore, innovative injection and spray-based techniques for the incorporation of bioactive components are being developed as part of the planned advancements.