NamePromis Biotech s.r.l.


TitleSlow microbes for slow food
Project id.75
Reference sectorBIOTECHNOLOGY
IP Protection LevelWe argue that it is possible to integrate the microbial resource information regimen coherently within the intellectual property framework for GIs (doi:10.1016/j.wpi.2012.04.001).
Description of the innovation projectThe “Geographical Indications (GI) is a sign used on goods that have a specific geographical origin and possess qualities, reputation, or characteristics that are essentially attributable to that place of origin” (World Intellectual Property Organization, WIPO). Our project/product deals with the design of starter cultures tailored not only for specific GI fermented foods, but also traditional, typical and artisanal fermented foods. The design will rely on the virtuous ‘microbiodiversity’ associated with spontaneous fermentations and will be conceived to i) increase the sensorial unique value of the production, ii) enhance standardization and iii) improve food safety.
State of dev.Prototype
Industrial applicationApplication in the industry of fermented foods in order to: - increase the sensorial unique value of the production; - enhance standardization; - improve food safety; - develop a management of microbial resources for food fermentations coherent with traditional/typical/artisanal and GI productions; - develop a management of microbial resources for food fermentations coherent with the organic regiment.
Market segmentFood and Agriculture
Advantage factorThe design of tailored starter cultures for a given production improved the segmentation and differentiation through consumer-oriented product-innovation: the present solution introduces the ability to differentiate the sensory quality of a fermented food production taking advantage of the protechnological microbiodiversity associated with the territory, without losing the benefits guaranteed by the starter cultures technology (product standardization and high standard of food safety) and strengthening the link with the territory
Commercial challengeImprovement of the degree of typicality of traditional fermented products
Publications and Customer ReferecesCapozzi, V., Spano, G., 2011. Food Microbial Biodiversity and “Microbes of Protected Origin.” Front Microbiol 2. doi:10.3389/fmicb.2011.00237 Capozzi, V., Russo, P., Spano, G., 2012. Microbial information regimen in EU geographical indications. World Patent Information 34, 229–231. doi:10.1016/j.wpi.2012.04.001