Industrial PoCs

The service aims to create an automatic QR-CODE generation system to be used in the field of food labeling, with the aim of conveying mandatory and optional information to the final consumer. Mandatory information is that which concerns: environmental labeling (Legislative Decree 116/2020, EU directives 851/2018 and 852/2018), food labeling compliant with EU Reg. 1169/2011, beverage labeling compliant with EU Reg. 787/2019. Optional information is that of a commercial nature or related to informing or creating a link with the final consumer. The level of automation sought must allow: the generation of the QR-code compliant with the reference ISO, the traceability of the QR-code, maximum management flexibility, effectiveness for the user company and for the final consumer.     Contacts: Luca Lapalorcia luca@datafood.it

The company intends to structure a complete and systematic internal process for measuring and analyzing corporate ESG data, in order to support the sustainability path already undertaken by broadening its scope and strengthening it from a methodological point of view. The project has the following objectives: Integrate ESG strategies more fully within the company; Define the strategic sustainability plan; Structure the materiality matrix that identifies ESG parameters Set up the monitoring of ESG KPIs, integrating it with the current Business Analytics tool Develop a data-based sustainability communication strategy     Contacts: Cinzia Pace c.pace@rwgruppo.it

With the BDS-TOS service, the company intends to implement the ESG strategies necessary for the preparation of the sustainability report. In particular: Integrate ESG strategies more fully within the company; Define the strategic sustainability plan, including macro-objectives, detailed objectives, stakeholders involved; Structure the materiality matrix, which identifies the topics to be addressed and the resulting KPIs to be reported (i.e. ESG parameters) to define the reporting perimeter of the Organization; Set up the monitoring of ESG KPIs, through the implementation of the ELYZE software for the analysis and constant management of sustainability data; Develop a sustainability communication strategy within and outside the Company, based on data, which will have the Sustainability Report as its main vehicle.     Contacts: Riccardo Merlano riccardo.merlano@tosa.it

VITAE is a project developed by Weco, in collaboration with the University of Gastronomic Sciences, with the aim of promoting the integrated and sustainable development of the wine sector in the Langhe and Roero area. The initiative aims to introduce innovative processes, models and solutions, including digital ones, to address the socioeconomic challenges of the territory. VITAE includes industrial research actions, such as data analysis and the study of social responsibility practices in viticulture, and experimental development actions, such as the design of territorial solutions to improve ethical and quality work in the vineyards. Furthermore, it includes the creation of a digital platform to manage data and support services for the development of corporate sustainability processes (assessment, management & certification), as well as the design and testing of a consultancy model on corporate sustainability in the wine sector.   Contacts: Angelo Perez a.perez@we.co.it

The PINPOINT project aims to increase the efficiency and effectiveness of varietal selection programs in agriculture with the validation of an innovative genotyping protocol, paving the way for new opportunities for the development and improvement of agricultural crops, for the production of feed and for the food processing sector. This pioneering approach is developed and validated using rye as a study model, with a significant impact on the Piedmont region. It also contributes to the production of high-quality food and to the control of food safety. Finally, the project uses cutting-edge digital technologies developed specifically thanks to the collaboration and expertise of the University of Turin.     Contacts: Pamela Abbruscato pamela.abbruscato@nuovageneticaitaliana.com Matteo Chialva matteo.chialva@unito.it

The LORAWINE project has the ambitious goal of accurately tracing the entire production and transformation chain of Piedmontese wine products. This is achieved through the implementation of an innovative integrated data collection system, distributed in an extremely widespread manner in the vineyards, to monitor the specific agro-climatic characteristics that influence agricultural operations and treatments. Furthermore, the project aims to integrate the analysis of correlations between the data collected in different phases of the process, up to bottling, with the intent of identifying possible factors favorable to the overall efficiency of agricultural companies. In-depth knowledge of the entire process will allow targeted and informed decisions to be made, reducing both the risks associated with environmental instability in the agricultural sector and the operating costs of the product, ensuring greater environmental sustainability.     Contacts: Francesco Rogna Manassero di Costigliole francescormc@lorawine.it Alessandro Rogna Manassero di Costigliole alessandrormc@lorawine.it

The HBP project aims to make a significant contribution to solving current environmental problems and offer consumers an alternative compatible with a healthy lifestyle. The goal is to revolutionize the hot beverage industry by transforming infusions into espresso drinks, extracted with coffee machines. This project, developed by Wilden Srl in collaboration with the University of Gastronomic Sciences, is divided into two main lines of research. The first focuses on the experimental development of an agro-ecological cultivation system of medicinal plants, aimed both at increasing the fertility of the Ticino Park and at evaluating their suitability for the creation of new recipes. The second line of research is dedicated to the components and the extraction process of plants, with the purpose of patenting.     Contacts: Nicola Robecchi nicola@wildenherbals.com

H2P-FOODS uses hydrostatic high pressure pasteurization (HPP) technology to extend the shelf life of food products in the meat, delicatessen, fruit and vegetable supply chains. This technology will also be used to develop new products that meet the needs of specific consumer groups, such as the elderly or people with dysphagia. The project therefore has two objectives: ensure maximum food safety without compromising quality, through the selection and development of new foods based on the characteristics of HPP test sustainable packaging suitable for this technology. High pressure treatment is better than traditional processes, as it preserves nutrients and color, ensuring safety, reduces processing times and costs, allowing companies, even small ones, access to new national and foreign markets.     Contacts: Sergio Capaldo m.blengetti@gmail.com

EcoDigInsect proposes a new business model that uses mealworm larvae as a protein source for pig feed, for the local and sustainable production of meat and meat products. The larvae will be raised in modules equipped with advanced technologies and Air Handling Units, distributed throughout the territory and digitally connected. The larvae will provide a functional protein source for pigs, while the qualitative and socio-economic-environmental values ​​of pork meat will be assessed in the project. The modules will be connected to a Technology Center via an online platform, allowing to monitor environmental conditions and manage production. EcoDigInsect is designed to start a sustainable food supply chain, initially at a local level and then throughout the country.     Contacts: Emanuele Alecce info@italiancricketfarm.com

EASY-FERM will develop an innovative process in the field of fermented and refermented beverages, with particular attention to the production of sparkling wines. The main phases of the project are the design, development and implementation of a system that allows for effective clarification of the product, a critical process that today requires complex filtration operations with high costs and carbon dioxide losses. This process, then, often negatively affects the organoleptic quality of the final product. Easy-ferm's innovative approach aims to reduce or eliminate the need for filtration and centrifugation, offering benefits such as quality improvements, energy and cost savings and greater sustainability.     Contacts: Milena Ambrogio milena.ambrogio@mmconstruction.it

The "Circular Egg" project aims to exploit the larvae of the black soldier fly as a sustainable protein source for feeding laying hens. It aims to enhance the sustainability characteristics of this new form of breeding, strongly supported by the FAO and the European Union for the beneficial nutritional properties of insects. The breeding of larvae occurs through the use of agri-food by-products, transforming what would otherwise be considered waste into a precious resource. This type of farming promotes a circular economy process, producing sustainable and responsible eggs and derivatives.     Contacts: Marco Meneguz marco.meneguz@bef.bio

S-O3-SDairy uses ozone technology in the various processing and preservation of dairy products (cheese, yogurt) to mainly control microbial and fungal proliferation, maintaining the overall quality of the product. Ozone is considered a sanitizer with high antimicrobial and eco-sustainable activity, with greater efficacy than common chlorine-based disinfectants. This alternative technology, in addition to the simplicity of on-site generation, allows to reduce the carbon footprint and environmental impact, thanks to a lower use of residual disinfectants that need to be packaged and transported. The aim of the project is to create a prototype plant to treat dairy production environments with gaseous ozone, evaluating the impact on product quality, in compliance with current legislation. The prototype will be digitalized and automated to reduce time, personnel processing costs and the possibility of error.     Contacts: Fabrizio Oggero f.oggero@cooptesoribio.it

The objective of the project is to create a new circular economy business model that, starting from the transformation of agro-industry waste, leads to its valorization by obtaining a new final food product (green food – healthy food). All this requires the design and development of a prototype technology that works in an industrial context, the identification of the principles to be extracted from waste to obtain the “second” raw material and the design of new food products, all combined with a process of digitalization and calculation of the carbon footprint (certified in blockchain). For the machinery object of the project, the possession of certain functionalities could constitute a significant competitive advantage, and the developed system could in the future evolve into a product of interest for the market of industrial machinery manufacturers.     Contacts: Lorenzo Picco lorenzopicco21@gmail.com

The ESAC Project aims to develop an innovative extraction process to obtain valuable molecules from waste plant matrices of the agri-food industry, such as chestnut peels, hazelnuts and cocoa beans (perisperm), to be used for the formulation of nutraceutical and cosmetic products. ESAC's goal is to streamline and develop subcritical water extraction technology on an industrial scale, optimizing the individual operations of the pre- and post-extraction process and, at the same time, identifying the most requested molecules in the health sector.     Contacts: Fissore Giacomo giemme@giemmeimpianti.com

CAI LUN proposes the technological evolution and digitalization of an automatic rotating platform machine used for wrapping palletized loads, improving the usability, reliability and management of the wrapping processes. The goal is to make kraft paper an effective alternative to plastic film, drastically reducing the possibility of tears during packaging and handling, and keeping its characteristics of product containment and protection intact. The process will include the integration of advanced sensors to monitor and control the wrapping process and the functional parameters of the machine in real time. This will reduce kraft paper waste and increase the energy efficiency of the process. Furthermore, through studies and tests, we will try to identify the optimal percentage of deformability of the kraft paper used by the machine.     Contacts: Riccardo Merlano riccardo.merlano@tosa.it

The B4HOPeS project uses blockchain technology to create a system capable of tracking and certifying the hop supply chain in beer production. The goal is to transparently and immutably record all phases, from the cultivation of hops to the sale of beer. The cultivation of hops, in all its phases, will be followed by the inmates of the Alessandria prison; all data is tracked on the blockchain, allowing consumers to know a story of inclusion and social impact. The project also includes the testing of a new pilot plant at the Trunasse Brewery to improve the sensory characteristics of the beer produced.     Contacts: Giulia Troglio giulia.troglio@dgsspa.com