Seeking olive compounds with antioxidation and/or preservation activity for meat products (cooked, fresh and dry) and meat alternatives (vegan meat)

Desired outcome

We are looking for food grade raw materials which improves shelf life in final products, such meat preparations and meat products, cooked and dry-cured, from olive tree or olive origin.

For preservation we are interested in both natural solutions active against spoilage bacteria but also pathogenic bacteria like Listeria, Salmonella and Clostridium.

For Oxidation we are interested in both natural solutions that protects against fat and/or colour oxidation.

Details of the Innovation Need

Current trend in meat markets is to reduce, and if it’s possible, eliminate, additives with E number from the ingredients lists. This can put in compromise shelf life of finished products if solutions are not well validated.

Lots of E number alternatives are available, but most of them has no scientific knowledge behind or this knowledge are not shared. That issue makes that no proper developments can be done, and we cannot support customers on their clean label projects.

Moreover, some of them are not regulatory compliant or the given information is not enough to validate in front of regulatory authorities

In that context, to provide natural solutions with a strong scientific base and regulatory compliant for preservation and oxidation is of big interest for the food industry, and, in particular, for the meat sector.

Consumers are increasingly demanding clearer labelling with recognizable ingredients. The olive is highly appreciated and has a positive impact on customers, due to the fact that it is part of the Mediterranean diet and its health benefits.

Must Have

Antioxidant activity, colour and/or
Antioxidant activity, fat and/or
Preservative activity, shelf life extender and/or
Preservative activity, active against pathogenic bacteria, mainly Listeria, Salmonella and/or Clostridium and/or
Regulatory compliant in Europe
Robust scientific data
Analytical values
Shelf-life studies

Nice to Have

Tests done in meat applications
Powder state
No allergens
Low application dosage

Technology Readiness Level sought (TRL)

We are open to any solution, despite its commercialization status, as far as robust scientific data is provided that shows the benefits of the offered solution. Ideally, it should be as much close to the market as possible, either as part of the commercial portfolio or at latest development stages in startups and technological based companies. Being said that, we will also study solutions that are at the very early stage in academics, universities and research labs. In that cases we can be interested in partnering with them to bring the solution to the market

Possible solution areas

Any molecule coming from olive trees, leaves, ...

Discarded solutions

Anything not related with olive

Legal Requirements

Compliant with EU regulation

Cost related Requirements of the solution

No limitations at this stage

Related Keywords

Biological Sciences
Agriculture and Marine Resources
Agriculture
Crop Production
Horticulture
Agrofood Industry
Technologies for the food industry
Food Additives/Ingredients/Functional Food
Food Processing
Food Technology
Food and feed ingredients
Egg and Egg Products Meat and Meat Products, Game and Poultry
Fats and Oils
Foodstuffs Intended For Special Nutritional Uses
olive oil

About Us

Organization from European Union

Large Enterprise from European Union

One of the worldwide leaders of the food ingredients industry. The Company, with the HQ in Western Europe, have production and R&D sites all over the world were a wide range of natural ingredients are produced

About Open Innovation Challenges

Open Innovation Challenges on Agri-Food are directly posted and managed by its members as well as evaluation of proposals.

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