Optimization of bakery processes by a computational tool together with consumer feedback to minimize ecological footprint and food waste
This project aims to optimize processes in the baking industry with computer models to minimize food waste, energy consumption and CO2 emission. The proposed solution reduces energy and raw material consumption by optimizing the various production steps, and also improves production planning by forecasting demand.
By doing so, food waste, energy consumption and production costs can be reduced, thereby supporting small and medium-sized enterprises of the European bakery industry.
Experts in bakery technology, computer technology and food production will develop a tool by assessing consumer needs and analyzing production data to improve the competitiveness of modern and traditional European bakeries in the digital age.
World Bakers Magazine (Page 24): https://www.worldbakers.com/magazine/2021-29-1-174-ewir234ujoer4ewr/
Blog on the website of Campden BRI UK:): https://www.campdenbri.co.uk/blogs/reducing-bakery-waste.php
Interview in EuroShop Magazine (Germany): https://mag.euroshop.de/en/2021/06/energy-management-producing-the-exact-number-of-baked-goods-needed/
The link to a short pitch prepared for the EIT Innovators Award: https://www.youtube.com/watch?v=FI71zctI3D0
A short video created by the University of Hohenheim: https://www.youtube.com/watch?v=haHO18axJjE
Benefits for the users of the PrO4Bake computational tool:clikk here to download
Customer communication cards
Financial support: EIT Food
Project period: January 2020 – December 2021 (extended to May 2022)
PrO4Bake on EIT Food:
dr. András Sebők
S3FOOD Project Grant Agreement No: 824769
‘Smart Sensor Systems for Food Safety, Quality Control and Resource Efficiency in the Food Processing Industry’
Thirteen European partners have come together in the S3FOOD project with an aim to improve the efficiency and sustainability of the EU food industry by enabling Small and Medium-sized Enterprises (SMEs) to adopt digital technology.
The tasks of the project:
Through S3FOOD, the partners will have a specific focus on facilitating and accelerating the use of smart sensor systems for improved quality control, better resource efficiency and a higher level of food safety and traceability – all important steps towards solving central challenges of SMEs in the agri-food system.
Establishing interdisciplinary working groups to assess food industry needs and possible solution services.
Enabling the gathering of appropriate digital data through Integration of IoT (Internet of Things) and related sensor technologies with the introduction of intelligent sensor systems.
Providing training and coaching for food processor SMEs in the field of data collection and data management.
SMEs will be invited on study visits to living labs and frontrunner companies, where they can see smart sensors in action, and to attend matchmaking events for finding relevant partners.
Financing program: H2020/INNOSUP
Project period: May 2019 – April 2022(extended to Sept 2022)
Twitter account: @s3food_eu
Tel: +36 1 433 14 85
EIT Food Solutions:
Competition and mentoring program for university student teams. The topi cof the competition is to develop an innovative idea to solve a real food industrial challenge by using the tools of digitalisation.
Campden BRI Hungary serve as mentors and industrial partners to support the teams.
NOAW: No Agricultural-Waste:
Innovative approaches to turn agricultural waste into ecological and economic assets
NoAW is a European Horizon 2020 research and development project, running from 2016 to 2020, which aims to contribute to a “zero-waste economy” – an increasingly crucial issue in today’s society.
The international NoAW team aims to develop models of circular economy in which the valorisation of agricultural wastes, with special focus on wine biomass, straw and manure, are optimized on a territorial and seasonal scale. Through this approach the resources are kept in use for as long as possible to extract the maximum value from them.
The NoAW project will bring about solutions for policy makers and enterprises to transform todays agro-waste to tomorrow’s additional value:
- Create sustainable agro-waste bio-refinery concepts,
- Use integrative approaches, where special consideration is given to environmental impacts of the product and process even in design phase,
- Provide innovative and robust tools for the development of waste-resource recovery strategies and minimizing the negative impacts on water, air, soil.
NoAW explores the potential of agro-waste to be converted into a portfolio of eco-efficient products which are produced using fewer resources and creating less pollution. The main focus is on bio-energy, bio-fertilizers, bio-packaging and bio-molecules.
NoAW also considers environmental and human safety risks which can emerge from circular management of agro-wastes.
Financed by: The project has received funding from the European Union´s Horizon 2020 research and innovation programme under the grant agreement No 688338
Financed by: Horizon 2020
Project Coordinator: INRA, Prof. Nathalie Gontard
Duration: 10.2016 – 09.2020
- Midterm leaflet:NOAW LEAFLET ENGLISH
- NoAW mid-term results presentations:https://youtu.be/5cpxtI15BmM
- Video about the stakeholder event in China:https://youtu.be/f9gmKZ45K-U
- Video “Ensuring the environmental performance of an emerging bio-economy“ on WP2 activities at DTU: https://youtu.be/b_pb3uqE8pI
- Video “System change or Climate change” on WP2 activities at DTU:https://youtu.be/BTC8P94w6oc
- Overview of NoAW’s vision, aligned with the principals of circular economy to inspire the future generation to reshape the meaning and the use of agricultural crops
- Best-practice guidelines for farms and businesses on agricultural waste management
- Final leaflet of NoAW project
Towards innovation-driven and smart solutions in short food supply chains
The cental objective of the SMARTCHAIN project is to foster and accelerate the shift towards collaborative short food supply chains and, through specific actions and recommendations, to introduce new robust business models and innovative practical solutions that enhance the competitiveness and sustainability of the European agri-food system.
(2018-2021 SMARTCHAIN – HORIZON 2020, SFS-34-2017, Grant Agreement Number – 773785)
Further project materials
Risk Assessment on the infection of the consumers by SARS-CoV-2 during purchasing in different types of Short Food Supply Chains
2017-2020 SeafoodTomorrow H2020-BG-2016-2017: Nutritious, safe and sustainable seafood for consumers of tomorrow (Grant Agreement No: 773400)
The project aims to develop innovative sustainable solutions for improving the safety and dietary properties of seafood in Europe.
Project Coordinator: Instituto Português do Mar e da Atmosfera IP (IPMA), Portugal
2018-2020 Connsensys – COSME, COS-2017-3-02, European Strategic Cluster Partnership for smart specialisation investments
The overall objective of our project is to set up a platform, with a joint cluster partnership strategy, implementation roadmap and interregional investment projects, between food- and electronic/ICT cluster organisations and relevant research and technology organizations, to lower the barriers for food companies to access the newest smart sensor systems, to enable the Internet of Things (IoT) transition of the food industry.
Project Coordinator: Veerle Rijckaert, Business development & internationalization manager; Veerle De Graef, Innovation manager and Gus Verhaeghe, Innovation manager - Flanders' Food (BELGIUM)
Further information in Hungary:
Tel: +36 1 433 14 85
2016-2019 SweetVeg - EUREKA_15: Improving yield of sweet corn & tomato and their compliance to food manufacturers’ requirements using by precision agriculture application (Project ID: EUREKA_15-1-2016-0034)
SweetVeg aims to develop a solution for improving the yield, quality and compliance to food manufacturers’ requirements of sweet corn and tomato through optimisation of the nutrient uptake, irrigation, yield, harvesting time measured by sensors. Sweet corn and tomatoes are two of the most important vegetable crops for the freezing and canning industry.
2016-2019 - H2020-RUR-2016-2017 SKIN (Short supply chain Knowledge and Innovation Network)
SKIN is an ambitious initiative of 20 partners in 14 countries in the area of Short Food Supply Chains (SFSCs). It intends to systematise and bring knowledge to practitioners, promote collaboration within a demand-driven innovation logic and provide inputs to policymaking through links to the EIP-AGRI.
2016-2019 I-CON: Improving COmpetences and skills through Food sector InNovations, Interreg CENTRAL EUROPE
Main problem is related to innovation capacity in remote areas. In SI, HU, PL & SK those areas are facing declining employment opportunities in traditional industries as a result of structural change. This emphasizes the need to take steps to stimulate economic activity with employment generating potential for regions are facing difficulties in maintaining a critical mass of facilities to support economic development. Analysis show that FOOD SECTOR together with other value chain related sectors represent one of the most important, potential field to leverage improvement of socio-economic situation in remote areas.
Pivotal assessment of the effects of bioactives on health and wellbeing from human genoma to food industry - pathway.
Network of universities and enterprises for food training in Southeast Asia, ERASMUS + Programme (Project reference number 561945-EP-1-2015-1-BE-EPPKA2-CBHE-JP)
The aim is to build HR capacity to ensure a sustainable food value chain model based on entrepreneurship and creating added value to the natural resources supporting food production in Southeast Asia (Vietnam, Cambodia and Myanmar). Furthermore the project aims to enhance university-enterprise cooperation as well as regional and (inter)national cooperation and networking.
2015-2017 -2014 - EAC/S11/13 - Erasmus+ - FOODLAB
The Foodlab project will create a European incubator for both innovative projects and the creation of food companies. Foodlab aims to develop innovation, particularly at start‐up and SME levels. It will facilitate the transfer of innovative projects by preparing: The company personnel to understand the challenges of innovation; Teachers / researchers to better understand all the industrial constraints; Students to understand and rationalize the difficulties of getting new products onto the market and develop their entrepreneurial spirit.
2014-2016 Flnish, EU FP7, CP-CSA, FI-ICT-2013.1.8
Food intelligence and information sharing for business collaboration enabled by the Future internet.
2012-2015 SUSCLEAN, EU FP7, collaborative project Nr. 287514
SUSCLEAN will contribute to the development and implementation of a new generation of environment-friendly equipment sanitation and food product decontamination technologies ensuring food safety. SUSCLEAN is focused on minimally-processed vegetables (MPV) i.e. vegetables physically altered from their original form by slicing and cutting but remaining in a fresh state.
2012-2014 CoolSAVE, EU FP7, IEE contract Nr. IEE/11/003/SI2.615920
Development and dissemination of cost effective strategies to improve energy efficiency in cooling systems in the food and drink sector.
2012-2014 FoodManufuture, EU FP7, CSA project Nr. 289327
Conceptual Design of a Food Manufacturing Research Infrastructure to boost up innovation in Food Industry, Theme “Food Factory of the Future – Design Study” (KBBE.2011.2.3-02).
2011-2013 SmartAgriFood, EU FP7, collaborative project, project Nr. 285326
Smart Food and Agribusiness: Future Internet for Safe and Healthy Food from Farm to Fork.
2011-2014 CAPINFOOD-South-East Europe - Transnational Cooperation Programme, project Nr. SEE/B/0027/1.3/X
Improving the enabling environment and public awareness for innovation in the South-East European food sector through transnational collaboration.
2011-2015 EcoBioCAP, EU FP7, collaborative project, project Nr. 265669
Ecoefficient Biodegradable Composite Advanced Packaging
2011-2014 SALSA, EU FP7, Collaborative project-Latin-America-, project Nr. 265927
Knowledge-based Sustainable vAlue-added food chains: innovative tooLs for monitoring ethical, environmental and Socio-economical impActs and implementing EU-Latin America shared strategies.
2011-2014 SALUS, EU FP7, project Nr. 2010-12-10
SALUS - a European network to follow-up the reformulation of manufactured foods in terms of the reduction of the levels of fat, saturated and trans fat, salt and sugar. Identification and exchange of good practices on the technical and economical aspects of reformulations are in small and medium sized enterprises.
2009-2013 DREAM, EU FP7, Large-scale integrating collaborative project, project Nr. 222654-2
DREAM is a trans-disciplinary partnership involving two multinationals and nine countries, which will develop realistic, physical and mathematical, food models for use as standards to be exploited across all major food categories to facilitate development of common approaches to risk/benefit assessment and nutritional quality in food research and industry.
2009-2011 AgriFoodResults, EU FP7, CSA - Support Action, project Nr. 226927
European initiative for a better use of the results of agri-food research.
2009-2011 IMSFood - Innovative Management System for a Sustainable Food Industry, ERA-NET, Cornet 7th Call
The objective of the project is to develop particularly applicable, efficiency increasing and cost reduction techniques, which adjusted to specific conditions, facilities and resources of the SMEs working in the food chain.
2010-2013 NAMASTE, EU FP7, Collaborative project-India-, project Nr. 245267
New Advances in the integrated Management of food processing waste in India and Europe: use of Sustainable Technologies for the Exploitation of by-products into new foods and feeds.
2009-2011 Transparent_Food, EU FP7, CSA, project Nr. 245003
Quality and integrity in food: a challenge for chain communication and research.
2008-2011 ProPraline, EU FP7
Research for the benefit of specific groups. Research for SME associations/groupings, project Nr. 218423. Structure and processing for high quality of chocolate pralines.
2008-2010 WINDAIR, EU LLP LdV project, project Nr. LLP LdV 2008 T01 2008 FR-117-011
Transfer of modular courses on the quality of food production for small and medium sized food companies HACCP-hygiene/traceability - Food safety in Hungary and Romania.
2006-2010 TRUEFOOD (TRaditional United Europe FOOD), EU FP 6, Integrated project. Contract Nr. FOOD-CT-2006-016264
Improvement of the quality, safety and marketability of traditional foods by innovative methods, including consumer studies, chemical and microbiological risk assessment, and aspects of sustainable food production. Technology transfer for SME’s.
2007-2009 INPLISTA, EU FP6, SSA project, project Nr. 518696
EU-funded project aimed at providing information about food quality and safety standards for EU-based small and medium sized enterprises.
2005-2008 HELENA EU FP6, Specific Targeted Research Innovation Project. Contact Nr. FOOD-CT-2005-007034
Investigation of the nutrition attitudes of adolescents. HELENA will provide data about attitudes towards nutrition, and the main determinants of food choice and preference, among male and female European adolescents. Development of food products with positive health effects for adolescents and sensory characteristics that is attractive to adolescents.
2005-2006 SMEs-Net, EU FP6, EU SSA project
Campden BRI Magyarország Nonprofit Kft took part as a technical partner of the Federation of Hungarian Food Industries in carrying out a survey about R&D needs of food SMEs and the barriers to their involvement in innovation.
2018 - EFFAT and FoodDrinkEurope project, VP/2017/001/0004
Campden BRI Hungary takes part in a project that deals with new professions and career paths in the food and drink industry and aims at delivering high-level food industry skills in the digital economy.
2018 - Campden BRI Hungary became an EIT FOOD Hub
2018 UNIDO, Belarus, Project No. 3000058398
The scope of the project is follow-up of the project 2017 is to perform on-site factory inspections and assess the implementation of HACCP based QM systems (ISO 220000) in the pilot enterprises in Grodno region.
2017 UNIDO, China, Project No: PO 3000052222
Food Safety Supervision Capacity Building for China. It is the follow-up of the trainings held in 2016. Two additional training were held for the dairy sector in Shaanxi and Jiangsu provinces.
2016 - UNIDO China, Project No 140272, contract No: 3000036938
Food Safety Supervision Capacity Building for China. Train of trainers and pilot workshops on HACCP, food safety were held in Beijing and two different province in China. Textbooks on food safety and regulation and food safety specially for dairy sector were developed.
2017 - UNIDO, Belarus, Project No: 130243, contract No: 3000045962
Introduction of HACCP based QM systems in a number of selected enterprises in Grodno, Belarus. HACCP awareness seminars were held in Grodno Oblast, Belarus.
1999-2007 UNIDO funded projects were carried out in Romania, Ukraine, Serbia, Croatia, Macedonia and Eritrea to promote the application of food safety and quality management systems.
2000-2001 PHARE Programme HU-9806-04-02
For restructuring measures and investment appraisal related to EU accession and increasing competitiveness of the processing of agricultural products. Campden BRI Magyarország Nonprofit Kft was a member of the winning consortium, and leader of the subproject for fruit and vegetable processing. On behalf of the Ministry of Agriculture and Rural Development (MARD, Hungary) was carried out.
2000-2002 CIAA Phare Business Support Programme (BSP-1) 00-007700
To strengthen the activities of the Food and Drink Industry Federations by helping CEEC companies. 7 sector-specific GHP codes have been developed for Hungary under the leadership of Campden BRI Magyarország Nonprofit Kft, in close collaboration with the CIAA and the Federation of Hungarian Food Industries (ÉFOSZ). A frozen food code was developed in English in discussion with Czech and Polish Federations. Seminars and training were also provided in Hungary, Poland and the Czech Republic.
2003-2004 CIAA Phare Business Support Programme (EU) (BSP-2) contract Nr. 202/031.567 led by the Confederation of the Food and Drink Industries of the EU (CIAA)
Training and expert assistance for the food federations of ten new EU accession countries in upgrading the level of implementation of Good Hygiene Practice. Campden BRI Magyarország Nonprofit Kft is a collaborating partner in this programme.
2004 SAPARD programme (EU)
A review of the current status and analysis of the needs for EU and government support was carried out in several branches of the food and drink industry (including canning, freezing, fruit juice, flour milling, confectionery, pasta manufacturing, soft drink and mineral water etc.). Aspects of hygiene, technical level, product range and technical support were considered, and used for the development of the country’s food industry strategy.
2008-2009 CIAA Phare Business Support Programme (BSP-3)
Technical Assistance was held in seminars on Food Safety and Labelling, Nutritional Claims in Bulgaria, Romania and Turkey.
Campden BRI Magyarország Nonprofit Kft is represented within the
- Scientific Advisory Board of the Hungarian Food Safety Office
- Food Safety Committee of the Federation of Hungarian Food Industries
- Food Research and Science and Food Hygiene Expert groups of the CIAA on behalf of the Federation of the Hungarian Food Industries
- European Sensory Network (ESN)
PRAQ III. Programme
Expert advice was provided for different sectors using UK experts.
dr. András Sebők
Tel: +36 1 433 1470