Latvian Food Competence Centre

Project number: 1.2.1.1/18/A/002

The aim of the Competence Centre project is to support at least 20 research studies according to defined research directions, developing new products and technologies in the industry and implementing them in production, thereby promoting cooperation between the research and industrial sectors and increasing the competitiveness of industry players.

The project is being implemented from April 8, 2019, until December 31, 2021. The total amount of support from the European Regional Development Fund (ERDF) for the project is EUR 4,708,111.50.

Additional information: The study is being carried out within the framework of the project "Latvian Food Industry Competence Centre". The Latvian Food Industry Competence Centre covers two scientific areas:

1. Increasing the market for Latvian manufacturers' products, including: Innovative products and technologies, following the latest trends in the circular economy (including eco-technological products, food safety and quality monitoring solutions); Product packaging solutions; Food logistics solutions, including technologies that improve shelf life, storage time, and transportation costs, while maintaining high product quality and shortening the distance from the manufacturer to the consumer.

2. Increasing production added value and competitiveness, including: Improving the use of food by-products in higher value-added products; Agricultural and horticultural research to improve resource use efficiency - suitable species, cultivation technologies; New, innovative products with higher added value, maximizing existing markets, technologies, and other production factors. The aim of LPKC is to support at least 20 research studies according to defined research directions, developing new products and technologies in the industry and implementing them in production, thereby promoting cooperation between the research and industrial sectors and increasing the competitiveness of industry players.

Collaboration partner: SIA "VPLab" Collaboration objective: Research project No. 37 "Development and production of innovative functional food products enriched with collagen or curcumin".

CURRENT STATUS OF THE STUDY

Period: from the beginning of the project until August 16, 2020. Starting from June 1, 2020, SIA "VPlab" began working on the project "Development and production of innovative functional food products enriched with collagen or curcumin".

In June, the main characteristics and quality indicators of potential products were defined. Then, based on the specified product indicators, various raw materials available on the market from different manufacturers were evaluated. The initial evaluation was based on the specification of each raw material. After the analysis of physical and chemical data, collagen and curcumin samples were ordered from manufacturers as the main raw materials.

The solubility indicator of the received raw material samples was tested and analyzed to determine which raw materials would be suitable for product development due to taste indicators. The selected raw material samples were prepared for submission to an external laboratory to determine the concentration and purity of the raw materials.

Period: from August 17, 2020, to November 16, 2020. Initially, the amount of raw materials delivered was insufficient to perform concentration and purity testing in the laboratory, so additional raw material samples were requested from the manufacturers.

To avoid delaying the product development process and to be able to create the first laboratory samples of each product in a timely manner, work was started on formula development using the existing amount of raw materials. Based on the calculations and the previously determined solubility indicators of each raw material, the necessary requirements were defined for each product, and initial formulas were developed.

Period: from November 17, 2020, to February 16, 2021. Two main raw material samples - three curcumin and three collagen - were tested, and the first product laboratory samples were created based on the previously developed formulas. Based on the test results, raw material samples to work with further were selected. It was determined that all 6 samples had similar physical and chemical indicators, so the main selection parameters were taste and solubility.

Tastings were held, during which raw materials with the best taste were selected based on surveys.

The achieved intermediate results can be considered as a fundamental basis for further planned product development and production.

Period: from 17.02.2021 to 16.05.2021. Using the previously selected collagen and curcumin ingredients, final development product samples were created in the laboratory. Optimal concentrations of active ingredients were determined for the products - without sediment and with good taste. Then, several samples were created for each product with different flavors. Tastings were held, and based on surveys, final product samples with the best taste and aroma were selected.

Period: from 17.05.2021 to 16.08.2021. During this reporting period, production facilities were selected that could optimally produce experimental batches of the developed products, and the compliance of laboratory recipes was verified. The optimal packaging was determined for each product, depending on the potential of the production facility and market demand. Filling technology tests were carried out for each specific product. The necessary production documentation was prepared for each product, including the creation of production protocol forms, risk assessments, defining critical process parameters, as well as an approved final version of the analytical methods description and product stability studies.

Period: from 17.08.2021 to 16.11.2021. - PROJECT SUCCESSFULLY COMPLETED During this reporting period, the appropriate batch size was calculated, taking into account the economic aspects that ensure the lowest production costs and the possibility of frequent production cycles. Experimental production was carried out under industrial conditions. After completing experimental production, additional laboratory analyses were carried out to confirm the product composition according to the recipe.

The main result of the project is the development of three drinks suitable for a wide range of consumers:

• Product N1 Curcumin Collagen - 500 ml bottle (40 servings);
• Product N2 Collagen Flex - 25ml ampoule * 7 pcs. per box;
• Product N3 Collagen Water - 330 ml metal can.
• The project goal has been achieved - new, innovative, and convenient functional food products in drink form have been developed, enriched with collagen or curcumin.