S3FOOD Study visit connsensys asincar

ROBERTO MORÁN, robertomr@asincar.com
TUESDAY, 18TH FEBRUARY, 2020
CONNSENSYS STUDY VISIT ASTURIAS

ASINCAR: non-profit organisation with 3 roles
Agrifood organisation with 3 different roles related to innovation, technology and cooperation
• From 1977
• Meat sector representation
• Recognized from 2009
• 86 companies in the cluster
• Whole value chain represented
• Bronze label EC
• Awarded in 2011
• Innovation and technological
services
BUSSINESS CLUSTER
TECHNOLOGY CENTRE
BUSSINESS ASSOCIATION
COMMUNICATION AND DISSEMINATION

BUSSINESS CLUSTER
TECHNOLOGY CENTRE
BUSSINESS ASSOCIATION
INCREASE COMPETITIVENES, SUSTAINABILITY, RESILIANCE, ADAPTABILITY, FLEXIBILITY
OF SME Agrifood companies
ASINCAR: main mission
Agrifood organisation with 3 different roles related to innovation, technology and cooperation
PROTECTION, LEGAL ADVICECATALYST, FACILITATOR
INNOVATION
COOPERATION

ASINCAR: key figures
❖ 26 qualified multidisciplinar professionals
❖ ASINCAR represents the 75% of the regional Agrifood sector and contributes with
+1.5% to the regional GDP
❖ 2018 data:
• 51 active R&D projects, 75% subcontracted by a food company
• Management of R&D activities for 59 enterprises
• 2 licensed Patents: healthy burguer meat and
gourmet grilled sardines
• ASINCAR budget: ~ 1,5 M
❖ Active participation in EU activities
• 3 H2020, 3 FP7 (1 coordinator)
• 2 MANUNET, 2 Interreg
• 3 S3P Smart Specialisation Platforms

Slaughterhouse Fresh products
Processing
products
V range
Packaging and
auxilliary
services
Retail
ASINCAR member and client profile
❖ Representing the whole value chain
❖ 86 cluster members and +350 recurrent clients in period 2015-2018
❖ +95% SMEs
❖ Artisanal process, high quality, added value products (quality labels, singular taste,
texture, …), small-medium scale production, capacity to go global (flexibility,
adaptability)

TECHNICAL AND TECHNOLOGICAL
ASSISTANCE
VOCATIONAL TRAINING
INNOVATION AND R&D PROJECTS
FOOD ANALYSIS LAB (certified ENAC)
Main ASINCAR services

Technical consulting
 Technical support in Food Safety: Launching and modifications of
activity, inscriptions on Sanitary Register
 Operational and hygienic design of Agrifood facilities
 HACCP autocontrol system, labelling, legislation, traceability
 Technical assistance for Export: SAE, FDA requisites
 Implementation of Systems for the Management of Food Safety
(IFS, BRC, ISO 22000). Diagnosis of facilities. Internal and
diagnosis Audits
 Consulting, development and control of quality labels (PGI, PDO,
ETG), guarantee and collective marks. Ecological production.
 Audits to providers and third parties, appraisal

Food analysis lab
▪ Microbiological
▪ Physico-Chemical
▪ Sensory
▪ Certified by ENAC
Equipment:
- HPLC
- RT-PCR
- NIR Spectrometers
- MiniVIDAS. Determination of pathogens
- TEMPO. Automatic system for quality indicators
- Packaging gas meter
- Colorimeter
- Spectrophotometer vis-UV
- ELISA detection system
- Soxhlet extractor
- Protein distillation system

Vocational training
LAB
QUALITY
HYGIENE AND FOOD SAFETY
PRODUCTION
- Additives in Food Industry
- Packaging technologies and materials
- Processing technologies in Food Industry
- Preservation techniques for food and
beverage
- Management systems for ISO 9000, ISO 22000, BRC,IFS)
- System APPCC
- Statistical control
- Traceability and Labelling
- Requisites for Export Systems (SAE, FDA)
- Good practices in food handling
- Cleaning and disinfection plan
- Sanitation: Salmonella and Listeria
- Techniques for microbiological and
physico-chemical analysis
- Quality in labs (ISO/IEC 17025)
- Sensory análisis
- Challenge Test
Expert and profesional trainers
Training for employment, for companies, face-to-face courses and technical seminars

❖ Development of new products and processes
❖ New food, preservation technologies: HPP, UV-LED, ultrasound, ….
❖ Packaging systems: active systems, intelligent packaging
❖ Bioeconomy: valorization of by-products for food applications
❖ Biotechnology applied to food safety and quality
❖ New manufacturing processes: Industry 4.0
Main Innovation lines (and tech consulting)

CUTTING PLANT
PROCESSING PLANT
Pilot plant: a key facility (600 sqm)

PRE-COOKED PLANT

PACKAGING LINE

→ 3 educational classes
→Changing room
→3 Meeting rooms
Educational facilities

LÍNEAS DE ACTUACIÓN
Key Enabling Technologies

Digitalisation of Pilot plant
❖ The pilot plant is progressively incorporating new IT systems
Circular belt with 2 hyperspectral cameras:
VNIR (400–1000 nm), NIR (900–1700 nm)
Portable VIS-NIR 400-2500 nm
High precision online weight
system for food drying
Handheld hyperspectral camera 400-1000 nm
Low-cost NIR

ERP, IoT framework, energy efficiency system and digital HAPPC
Model: Digital production of cured sausages
❖ 1st IT layer
Digitalisation of Pilot plant

WORKINGLINES
INDUSTRY 4.0
• Implementation in
pilot plant
• Implementation in
companies
➢ Implementation in pilot plant (living lab)
Related projects: Connsensys and S3FOOD
Industry 4.0
• Sensoring
• Robotization/Automatization
• Data Analysis
• Training in Food 4,0 context
EUl Project
Programme: Horizon 2020
(COSME and INNOSUP)
EU platform formed by food- and electronic/ICT clusters, as well as relevant
research and technology organizations, to lower the barriers for food
companies to access the newest smart sensor systems. In CONNSENSYS,
partnership strategy as well as operational model will be established, while in
S3FOOD most resources (3 M€) will be dedicated to interregional DEMO
projects in Food 4,0 context. Key elements of this platform are:
(i) the establishment of an EU-wide network of complementary living labs for
the digitalization of Food industry,
(ii) Focus on DEMO projects

EU Network of Food 4.0 living labs

ASINCAR capacities on Digitalisation
❖ Development of advanced chemometrics models (calibration models) for Agrifood
applications based on Spectroscopy techniques (NIR, hyperspectral)
❖ Reference databases of food quality and analysis parameters for the generation of
the reference methods (ASINCAR lab)
❖ Data analysis capacities for the development of intelligent algorithms, models and
prediction systems; i.e resource efficiency optimization
❖ Applications:
o Food fraud: adultered meat, identification of fish species, glaze in frozen fish
o Control of microbiological quality: prediction of shelf life
o Control of raw material
o Control of product quality
Red: 100 % Beef
Blue : 99 % beef 1% horse

Capacities: Food microbiology and biotechnology
❖ Wide knowledge of main microorganisms affecting food quality and safety
(Salmonella spp, Listeria monocytogenes, total aerobics, enterobacteries
and E.coli)
❖ Shelf life studies over multiple matrices
❖ Challenge tests, setting of Food Safety Objectives
❖ Predictive microbiology
❖ Optimization of food fermentative processes through bioengineering
(Metagenomics)
❖ Isolation, purification and technological assesment of specific strains
❖ Biopreservation
❖ Biofilms: detection and erradication

Success cases: Food microbiology and biotech
WORKINGLINES
FOOD SAFETY
➢ Bioproduction
• Evaluation of microorganisms with potential tech capacity:
starters, biopreservation and/or production of
bacteriocines
Related projects: MABIO
• Isolation of strains
• Optimization of
processes
• Biofilms
Regional project
Isolation and characterizaton of autochthonous microbiota with potential
biopreservation capacity and establishment of Food Safety Objectives (FSO)
Registered propietary strain

WORKINGLINES
FOOD SAFETY
➢ Bioproduction
• Bioengineering for the optimisation of technological
processes
Related projects: MEATMETAGEN
Design of strategies for the improvement of the technological processes involved
in the elaboration of cured/smoked meat through the use of Metagenomics
• Optimization of
processes
• Biofilms
Regional project

WORKINGLINES
FOOD SAFETY
➢ Bioproduction
• Combating biofilms in Food Industry
Related projects: BREAK BIOFILMS
EU Project
Programme: Horizon 2020EU Training Network for PhD students around the main topic of Biofilms, main
impacting contamination source in multiple sectors as Food or Health. Works will
go from studying the formation of biofilms, through the detection and
identification, to the develop next generation biocides for preventing and
destroying biofilms. ASINCAR PhD will focus the activity on the “Development of a
novel, non-destructive, real-time and portable method for the detection of
complex bacterial biofilms in the Agri-food industry”
• Optimization of
processes
• Biofilms

LÍNEAS DE ACTUACIÓN
Other Innovation lines

Success cases: New products and processes
WORKINGLINES
NEW PRODUCTS
AND PROCESSES
• Development of
new formulations
from design to
upscale, including
pre-treatments
(encapsulation,
blanching, ..)
➢ Development of new formulations
• Healthy, functional and personalised products
• Clean label
National Project, budget > 1,2 M€
Programme: INNTERCONECTA
Main aim consists in the adaptation, development and validation of a novel
microalgae culture system, extraction and nanoencapsulation of high-added value
compounds from microalgae and finally the development of healthy meat products,
incorporating microalgal biomass or its extracts for the enrichment of products in ω-3
and / or fiber
Related projects: MICO2NACAR

LÍNEASDE
TRABAJO
National project
Programme: Clusters
Procedure for the fabrication of a beef burguer meat that substitutes part of the
harmful saturated fatty acids by a virgin olive oil emulsion, taking advantage from
the multiple nutritional, antioxidant and healthy properties of the latter.
Patent nº ES 2541076 B1; currently licensed to a national meat producer
Related projects: INO-EVAS
WORKINGLINESWORKINGLINES
NEW PRODUCTS
AND PROCESSES
• Development of
new formulations
from design to
upscale, including
pre-treatments
(encapsulation,
blanching, ..)
• Clean label

LÍNEASDE
TRABAJO
Regional project
Programme: I+D-IDEPA
Tech alternatives for the substitution/reduction of animal fats, calories,
cholesterol, and incorporation of omega-3 in smoked meat through the
improvement of the lipid profile. Several strategies (emulsion,
microencapsulation, ..) as well as rich omega-3 sources were tested.
Product on the supermarkets currently
Related projects: REGRA3
NEW PRODUCTS
AND PROCESSES
• Development of
new formulations
from design to
upscale, including
pre-treatments
(encapsulation,
blanching, ..)
• Clean label

LÍNEASDE
TRABAJO
Regional project
Formulation and definition of the protocols for the elaboration of fish and
seafood pates, including the optimization of the sterilization thermal process
(circular economy)
Product on the supermarkets currently
Related projects: PATE
NEW PRODUCTS
AND PROCESSES
• Development of
new formulations
from design to
upscale, including
pre-treatments
(encapsulation,
blanching, ..)
• Clean label

LÍNEASDE
TRABAJO
➢ Optimization, validation of food technology
National project
Programme: Clusters
Development of applications of the technique of vacuum cooking as a method
to extend the shelf life of meat, fish raw material and preparation of V Gamma
dishes.
Patent nº ES 201531448-2
Related projects: COOKLIFE
NEW FOOD
TECHNOLOGIES
• Optimization,
validation of food
technology
• Impact of the technology over food matrices (quality and safety)
• Optimization of parameters considering impact over food, but
also economic and environmental analysis

LÍNEASDE
TRABAJO
➢ Optimization, validation of food technology
National project
Programme: Clusters
Development of a model system for studying the inactivation of spoilage
microoganisms using High Pressure Processing (Cured, cooked, fresh meat, fruits,
vegetables, juices, cold brew)
Related projects: APHALT
• Optimization,
validation of food
technology
• Impact of the technology over food matrices (quality and safety)
• Optimization of parameters considering impact over food, but
also economic and environmental analysis
NEW FOOD
TECHNOLOGIES

Sucess cases: Food packaging systems
WORKINGLINES
FOOD
PACKAGING
➢ Active and intelligent packaging
Related projects: FRESH-FILM
New thin, active, transparent and recyclable Packaging with natural antioxidation
capacity (O2 scavengers) for the extension of the fresh food shelf life
EU project
Programme: FP7
• Active and
intelligent
packaging
• Optimization of
food packaging
systems
• Validation and test of multifunctional materials for food
packaging
• Optimization of packaging systems
• Sensoring and monitoring of shelf life in alimentos fresh
foods

Sucess cases: Food packaging systems
WORKINGLINES
FOOD
PACKAGING
Related projects: TOXDTECT
EU project
Programme: FP7
• Active and
intelligent
packaging
• Optimization of
food packaging
systems
• Validation and test of multifunctional materials for food
packaging
• Optimization of packaging systems
• Sensoring and monitoring of shelf life in alimentos fresh
foods
Intelligent Packaging solution for fresh Bovine meat products consisting on a
passive array of sensors for the detection of VOCs (Volatile Organic Compounds)
and an external intelligent reader which correlates different parameters
measured in the headspace with the real meat quality and predicts its shelf life
➢ Active and intelligent packaging

Success cases: Circular economy
WORKINGLINES
CIRCULAR
ECONOMY
• Characterization
of residues and
evaluation of
potential uses
• Re-introduction of
subproducts in
the food value
chain
➢ Characterization of residues and evaluation of
potential uses
• Characterization of biomass
• Physical and chemical pre-treatment
Related projects: APTAR
Global solution for slaughterhouses, tanneries and phytosanitary sectors:
treatment of category 3 animal wastes and production high value product with
bio-pesticide properties
EU project:
Programme: FP7

WORKINGLINES
CIRCULAR
ECONOMY
of residues and
evaluation of
potential uses
subproducts in
the food value
chain
➢ Re-introduction of subproducts in the food value
chain
• Physical and chemical biomass processing
• Food valorisation of the processed extracts
Related projects: APROSKI
A high fiber-rich concentrate was generated from kiwi peels and subsequently
incorporated to jam formulation getting as final product a kiwi jam keeping the
texture and flavor of the original and with a high content in fiber, being possible
the labelling as rich in fibre product
Regional Project

WORKINGLINES
CIRCULAR
ECONOMY
chain
• Physical and chemical biomass processing
• Food valorisation of the processed extracts, concentrates
Related projects: COFIBRE
Regional Project
Valorisation of a wide variety of horticulture by-products and waste for the
production of high added value fiber concentrates and functional foods rich in
fiber (functional fruit and vegetable snacks as well as meat products, fruit juices,
sauces and ready-to-eat food all with a fiber content that makes possible the
labelling as products rich in fiber.
of residues and
evaluation of
potential uses
subproducts in
the food value
chain

WORKINGLINES
CIRCULAR
ECONOMY
of residues and
evaluation of
potential uses
subproducts in
the food value
chain
chain
• Physical, termal, chemical and biological biomass
processing
• Food valorisation of the processed extracts, concentrates
Related projects: DESAF-5G
Regional Project:
Conversion of residues from sardines fillet into concentrates with high levels of
Calcium, Iodine and polyunsaturated fatty acids, through physical, thermal,
chemical and biological processes, and further incorporation into fish-based meals.

ROBERTO MORÁN RAMALLAL
EU R&D&I Project Manager
robertomr@asincar.com
Tlfno. +34 985 74 45 18

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