SliceWatch
Financiado
Monitoring Meat Texture To Optimize Slicing Yield And Reduce Wasted Meat In High...
Monitoring Meat Texture To Optimize Slicing Yield And Reduce Wasted Meat In High Speed Slicing Lines
Meat processing industry generates an annual turnover of €160.6b in the EU-25, from which 50% corresponds to meat processing SMEs. Over the past years, the demand for sliced cured meat products has steadily grown driven by the hig...
Meat processing industry generates an annual turnover of €160.6b in the EU-25, from which 50% corresponds to meat processing SMEs. Over the past years, the demand for sliced cured meat products has steadily grown driven by the higher acceptance of consumers for ready-to-eat products. Despite the growing market demand, operational costs of automated slicing lines are significant. Meat losses represent over 5% of the total costs, and are responsible for wasting tons of meat yearly in Europe. About t10,000 and t3,0000 of meat are annually lost during bacon and ham slicing operations, respectively, with an impact of over €110M.
To a great extent, the variability in meat texture is responsible for these losses. Besides the associated economic and environmental implications, variations in product texture are responsible for frequent line stoppages, and reduced processing throughput.
Based on our patent-pending electromagnetic scanning technology, we aim at developing a non-destructive inspection system to evaluate in-line meat texture before slicing. SliceWatch would allow diverting soft or hard pieces from the slicing line, thus preventing line stoppages and minimizing meat losses. This technology shall constitute a breakthrough innovation in the meat processing sector, and shall allow meat producers to reduce manufacturing costs and waste generation. Being a niche market, we estimate the total market value for SliceWatch in Europe in €150M. We expect to generate a NPV of €6M over a 5 years period after starting commercialization (ROI=3.9).
In collaboration with a potential client, we have already assessed the economic and technical feasibility of the project in a production line of sliced cured ham. Through this innovation project we aim at: (1) completing the technical feasibility study, and elaborating a detailed business plan – Phase I; and (2) developing and demonstrating a complete qualified system (TRL8) – Phase II.
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Duración del proyecto: 4 meses
Fecha Inicio: 2014-09-19
Fecha Fin: 2015-01-31
Fecha Fin: 2015-01-31
Línea de financiación: concedida
El organismo H2020 notifico la concesión del proyecto el día 2015-01-31
Línea de financiación objetivo
El proyecto se financió a través de la siguiente ayuda:
SFS-08-2014-1:
Resource-efficient eco-innovative food production and processing
Cerrada
hace 10 años
Presupuesto
El presupuesto total del proyecto asciende a
71K€
Líder del proyecto
LENZ INSTRUMENTS
Diseño,desarrollo,fabricacion,instalacion,mantenimiento y comercializacionde sistemas electronicos y optomecanicos,equipos para la inspeccio...
Perfil tecnológico
TRL
4-5
2M
Perfil tecnológico
TRL
4-5
2M