Subsidies and projects financed
Technological improvement project of the production process and data management
Project for technological improvements in the production process and data management in the chestnut handling, processing and packaging industry.
Project for technological improvements in the production process and data management in the chestnut handling, processing and packaging industry.
CONNECT PEME 2018 NEUROFOOD
R&D project whose fundamental aim is to design new functional foodstuffs directed toward the promotion of correct neurocognitive development in the public in general and food supplements capable of providing benefits in pathological cases.
Nutrition, like other environmental factors, conditions the brain development and growth of the individual. Thus, certain nutrients (unsaturated fatty acids, vitamins D and B12 or iron) are essential for proper neurocognitive development in both children and adults. Chestnuts and some species of edible mushrooms are a natural source of some of these nutrients, so they may be of interest for the design of new food products aimed at promoting proper neurocognitive development in the general public.
Project subsidised by the Galician Innovation Agency and developed with the support of the Ministry of Economy, Environment and Industry of the Galician Autonomous Government.
Budget: Hifas da Terra S.L. (€310,303.29); Cuevas y Cía S.A. and Algamar.
Subsidy approved: Hifas da Terra S.L. (€186,181.97); Cuevas y Cía S.A. and Algamar.
Collaborative Project: Hifas da Terra, Cuevas y Cía, Algamar, Fundación Foltra, Anfaco-Cecopesca, Centro Tecnolóxico da Carne and Universidade de Santiago de Compostela (USC).
Phase 1 of the Neurofood R&D project no. IN852A2018/58 in which CUEVAS y COMPAÑÍA S.A. participates with other Galician companies and centres is concluded.
The Neurofood R&D project aims to develop new functional foods and nutritional supplements aimed at cognitive development by applying synergies between different species of wild mushrooms and the Galician chestnut.
During the first phase of the project, Cuevas y Compañía has developed products based on chestnut and mushroom extracts provided by Hifas da Terra providing antioxidants such as Ergothioneine and neurotransmitters such as gamma aminobutyric acid (GABA). These molecules can contribute to the normal function of the nervous system.
Cuevas y Compañía has developed 30 formulations with different ingredients, at the moment GABA and ERGOTIONEINA content, sensory characteristics, stability over time and other production processes are being evaluated in the formulations in order to advance in the formulation of the product.
Once the food prototype/matrix is approved, the second phase will begin, which will consist of testing the product from the Foltra Foundation by carrying out a clinical trial in which the impact of functional foods on healthy individuals will be evaluated.
At the end of this project, Cuevas y Compañía hopes to launch a range of functional foods derived from this research.