Innovation projects

Innovation working with i+dea

The i+dea Research and Development Centre is our partner in innovation. Together we develop healthier and tastier products at the best possible price. Over recent years we have placed more than a hundred new products on the market.

LATEST RESEARCH PROJECTS:

HIDROGEL PROJECT: “EXTENDS THE USEFUL LIFE OF GLUTEN-FREE BREAD THROUGH THE INCLUSION OF NEW COMPONENTS”

PARTICIPATING ENTITIES: SIRO AGUILAR, S.L.U

FUNDING: The Centre for Industrial and Technological Development (Spanish acronym: CDTI) of the Ministry of Economy, Industry and Competitiveness; and co-funded by the European Union (ERDF) through the Smart Growth Operational Programme (2014-2020).

CALL FOR APPLICATIONS: CDTI-Individual R&D projects

The general objectives of the project are:

The main objective of this project is to develop new forms of gluten-free bread with an extended useful life and kinetics of ageing equivalent to bread with gluten.

Among the expected results of executing the project are substantial improvements to the ageing period of gluten-free bread, obtaining a behaviour that is equivalent to the current levels of sliced bread containing gluten or traditional bread.

The main results obtained in the Project are:

  • A variety of ingredients were chosen for inclusion in preparing gluten-free breads with the aim of improving quality during their useful life:
  • Following the results with the separate ingredients, 3 of these ingredients were chosen to test their synergetic effect.
  • At the level of taste, all the combinations had positive results, as the incorporation of the ingredients into the recipes did not negatively affect any of the breads analysed from the point of view of their organoleptic characteristics and improved their succulent descriptor.
  • It is also worth noting that storing the breads in the fridge does not improve any of the parameters assessed, so it does not represent any advantage as a method of conservation.

TORTITAS PROJECT: “ADVANCED CONTROL OF OFF-FLAVOURS IN EXPANDED PACKAGED CEREALS”

PARTICIPATING ENTITIES: SIRO JAÉN, S.L.

FUNDING: The Centre for Industrial and Technological Development (CDTI) of the Ministry of the Economy, Industry and Competitiveness; and co-funded by the European Union (ERDF) through the Smart Growth Operational Programme (2014-2020).

CALL FOR APPLICATIONS: CDTI-Individual R&D projects

The main objective of this project is the advanced control of off flavours in packaged expanded cereals. It involves the development of a new active packaging with smell-absorption capacity for maize tortita waffles and by extension tortitas made of other cereals.

The overall objectives of the project are:

  • Develop an active packaging material capable of eliminating off flavours generated inside the packaging.
  • Develop strategies designed to eliminate the generation (or reduction of detectable concentrations) of substances responsible for off flavours to below the thresholds of perception.

The main results obtained in the project are:

  • Identification of the reasons for the generation of off-flavours in the production of maize tortitas.
  • The best materials have been identified for the packaging film to maintain a balance between the useful life of tortitas and the removal of off flavours.
  • A compound that absorbs off flavours very efficiently has been defined and selected.
  • Its effectiveness has been tested on the product and the final packaging.

RECABO PROJECT: “HEDONIC CALORIE REDUCTION IN BAKERY PRODUCTS”

PARTICIPATING ENTITIES: SIRO EL ESPINAR, S.L.

FUNDING: The Centre for Industrial and Technological Development (CDTI) of the Ministry of the Economy, Industry and Competitiveness, co-funded by the European Union (ERDF funds) through the Smart Growth Operational Programme (2014-2020).

CALL FOR APPLICATIONS: CDTI-Individual R&D projects

Overall objective: To produce pastry products with fewer calories based on a holistic approach. The products obtained had to maintain similar organoleptic properties to the benchmark products, so the products are accepted by consumers.

Specific objectives:

  • Reduce the total calorie count by reducing or eliminating the free sugars normally used in traditional pastries.
  • Reduce the total calorie count by reducing the oils or fats used in pastries.

Results:

A traditional pastry has been obtained with 30% fewer calories and acceptable sensory values.

A way of making Europe

European Regional Development Fund (ERDF)

Smart Growth Operational Programme 2014-2020

DONVAP PROJECT: “DEVELOPMENT OF HEALTHY DOUGHNUTS THROUGH SUPERHEATED STEAM COOKING”

PARTICIPATING ENTITIES: SIRO VENTA DE BAÑOS, S.A.

FUNDING: The Centre for Industrial and Technological Development (CDTI) of the Ministry of the Economy, Industry and Competitiveness; and co-funded by the European Union (ERDF) through the Smart Growth Operational Programme (2014-2020).

CALL FOR APPLICATIONS: CDTI-Individual R&D projects

Overall objective: To produce a doughnut or similar industrial fried pastry product obtained entirely or partially through the use of superheated steam technology. Among the benefits of this process is the nutritional improvement of the product.

Specific objectives:

  • Identify critical work stages, feasible operational conditions and a suitable experimental analytical methodology to carry out the tests successfully.
  • Obtain a superheated steam system that works in a uniform and reproducible way.
  • Study the process of frying using superheated steam and its effect on the quality of the end product.
  • Identify the effect of the main operating variables and their relationship to the previously selected product quality parameters (humidity, colour, texture, etc.).
  • Study the interactions of operations prior and subsequent to frying with superheated steam technology.
  • Validate the process at an industrial plant.
  • Study the shelf life and organoleptic characteristics of the final product compared with current products.

COOLVAC PROJECT: “NEW APPLICATIONS FOR VACUUM COOLING IN STABILISING BAKED PRODUCTS. EFFECTS OF THEIR USE ON THE QUALITY AND EFFICIENCY OF PRODUCTS AND PROCESSES”

PARTICIPATING ENTITIES: SIRO MEDINA

FUNDING; Ministry of the Economy, Industry and Competitiveness (CDTI). Co-funded by the European Union through the ERDF 2014-2020 round – Pluri-Regional Operational Programme for Smart Growth.

CALL FOR APPLICATIONS: CDTI-PID 2015

Specific objectives:

  • Create complete product ranges by improving the sensory quality characteristics with respect to existing ones.
  • Reduce the consumption of energy with respect to the current cooling processes based on forced air and controlled temperatures.
  • Reduce mould spore pollution during the cooling stage when compared with cooling processes based on either ambient temperature or forced air and controlled temperatures.
  • Related to the above: improve the product shelf life.

SAFEBARRIER PROJECT: “DEVELOPMENT OF A FUNCTIONAL PAPER AND CARDBOARD BARRIER TO GUARANTEE FOOD SAFETY”

PARTICIPATING ENTITIES:  IMASDEA, ITENE and the company GAVIPLAS.

FUNDING: Ministry of the Economy, Industry and Competitiveness; co-funded by the European Union.

CALL FOR APPLICATIONS: RETOS-COLABORACIÓN 2016

Overall objective: to develop a functional barrier that combines passive and active barriers for paper and cardboard packaging (particularly recycled) capable of preventing the migration of chemical contaminants into the food.

Specific objectives:

  • Develop and validate an analytical methodology to determine the mineral oils at levels of mg/L. Optimise and apply the method for their extraction and analysis is cardboard packaging, food and food simulants.
  • Characterise the behaviour of polymers used as a primary passive physical functional barrier against the migration of mineral oils. Adapt migration through these barriers to kinetic diffusion models in order to parameterise the permeation velocity.
  • Select the mineral oil sequestrant absorbers for incorporation into materials in contact with food. Establish the processes for incorporating mineral oil absorbers into packaging materials through extrusion processes.
  • Characterise the behaviour of absorbent materials used as an active functional barrier against the migration of mineral oils.
  • Estimate the combined functional barrier structure (active and passive) capable of preventing the migration of mineral oils according to the level of paper and cardboard contamination. Develop a process for incorporating multi-barrier structures into paper and cardboard substrata.
  • Assess the technical properties of the new packaging and the degree to which it meets the effectiveness requirements (migration below 10 ppb).
  • Assess the attitude for food contact of the new developments according to Regulation 10/2011 and how the application of functional barriers improves food safety in pilot development tests.
  • Validate new developments on the packaging line and in the conservation of the quality of the food product to be contained.

HEFESTO PROJECT: “GENERATION OF NEW SUSTAINABLE BAKING SYSTEMS TO REDUCE CONSUMPTION AND PROCESS TIMES.

PARTICIPATING ENTITIES: IMASDEA, INSTITUTO DE LA CERÁMICA Y EL VIDRIO, UNIVERSIDAD POLITÉCNICA DE VALENCIA and the company STISTEMAS DE NUEVA AUTOMATIZACIÓN, S.L.

FUNDING: Ministry of the Economy, Industry and Competitiveness; co-funded by the European Union.

CALL FOR APPLICATIONS: RETOS-COLABORACIÓN 2016

Overall objective: to develop a new clean and economically competitive technology capable of replacing the current gas cooking/baking ovens, reducing energy consumption and eliminating the pollutant emissions into the atmosphere.

Specific objectives:

  • Determine the energy consumption of selected baking lines, as well as the emissions they generate, their CO2 footprint, heating uniformity, thermal cycle, etc.
  • Develop new, scalable ceramic forms that act as transducers of microwave energy into calorific energy.
  • Manufacture a specific prototype microwave tunnel oven for microwave-assisted baking.
  • Characterise the quality and energy consumption parameters in the microwave tunnel oven.
  • Validate the new production system: material-oven.
  • Quantify energy savings and the reduction of potential emissions resulting from the use of this technology at an industrial level.

SMARTFOODS PROJECT

Industrial research and experimental development of smart foods.

Project developed at Galletas Siro S.A., supported by the Ministry of Economy and Competitiveness, Call for applications CDTI CIEN 2014, co-funded by the European Union ERDF 2014-2020 Structural Funds through the Pluri-Regional Operational Programme for Smart Growth.

The project aims to develop a new approach to the production of functional foods and food supplements that surpass the traditional strategy of the pharmaceutical industry (one drug per target / one ingredient per target), adding new nutrigenomic concepts, customising the bioactive ingredients to specific life and/or genotype situations in the population, thus tackling the multi-factor origin of the most prevalent chronic diseases in our society.

At a more specific level, the SMARTFOODS project aims to:

1 Identify combinations of ingredients that when included in foods or sold as food supplements can be used in the prevention of the following conditions:

  1. Cognitive development and well-being
    b. Intestinal health
    c. Metabolic syndrome
    d. Obesity
    e. Physical exercise
    f. Ageing
  2. Incorporate combinations of ingredients into food matrices for development (dairy, cereal derivatives, fish derivatives) and ensure the stability of the bioactive ingredients in them, according to the target population and that of the products developed.
  3. Advance in the knowledge of the action mechanism involved in the effect on health of the various ingredients combined in a food matrix.
  4. Assess the current and future potential of the combinations of ingredients used from the perspective and criteria used by the EFSA, or those of any regulations governing food supplements.
  5. CUSTOMISE the combinations of ingredients according to the different genotypes associated with the populations that are the target of the combinations of ingredients developed.
  6. Extend the SMARTFOODS approaches to animal nutrition.

BISCOTEX PROJECT.

“THE DYNAMICS OF ORAL PROCESSING IN THE DEVELOPMENT OF BISCUIT TEXTURES. BISCOTEX”

Participating entities: IMASDEA DESARROLLOS ALIMENTARIOS. GRUPO SIRO and the AGRO-CHEMISTRY AND FOOD TECHNOLOGY INSTITUTE (IATA-CSIC)

Call for applications: Retos Colaboración 2015

OVERALL OBJECTIVE: To transfer to the industrial context the latest advances related to the role played by the structure of food during oral processing and as a result, in the perception of the texture of biscuits of a broad sensory area. With this in mind, the aim is to establish mechanisms that allow the design and development of biscuit formulae that adapt to certain expectations, concepts, lifestyles and/or new contexts in the definition of consumers.

PARTIAL OBJECTIVES:

  • Establish a perceptual map of the biscuits on the market and determine its scope, to extract the concepts that are to be researched.
  • Based on a number of formulae suggested by the perceptual map in which fat and sugar content will be varied systematically, as well as their healthier replacements.
  • Relate sensations with objective concepts through innovative methods such as CATA and WA.
  • Redesign the formulae based on the results obtained for each concept individually and with appropriate composition intervals.
  • Study how the results obtained condition manufacturing within an industrial process.
  • For each concept, determine how the biscuit texture can be modified to obtain specific sensations associated with it, in biscuits with a lower fat and sugar content and with the specific sensory properties.
  • Obtain biscuits with 30% lower fat content and 50% less sugar, with specific sensory properties.
  • Produce a type of biscuit adapted to a concept and targeted at markets as a demonstration and marketing goal during the year following completion of the project.

INTALIM PROJECT.

“NEW FOOD TECHNOLOGY SOLUTIONS FOR THE DEVELOPMENT OF PRODUCTS AIMED AT PEOPLE WITH FOOD INTOLERANCES” Partnership project between SIRO ANTEQUERA, SIRO JAEN, CORPORACIÓN ALIMENTARIA PEÑASANTA and INNOVAOLEO, supported by the Ministry of the Economy and Competitiveness and co-funded by the European Union Structural Funds. Call for applications FEDER INNTERCONECTA 2015. The project is being developed with the support of the Centre for Industrial and Technological Development (CDTI) of the Ministry of Economy, Industry and Competitiveness, and co-funded by the European Union (ERDF Funds) through the Smart Growth Operating Programme (2014-2020). Call for applications FEDER INNTERCONECTA 2015”

The overall objective of this project is to provide knowledge for the creation of new ingredients and foods (dairy and bakery products) with a proven effect on improvement of the digestive and intestinal system in sensitive people (coeliacs, lactose-intolerant people and others) and thus meet the needs of the domestic and international market.

The final goal for the SIRO Group is to obtain a new generation of gluten-free and lactose-free breads and biscuits that include advanced ingredients, a clean label, a reduced calorie content and improved organoleptic properties.

The main objectives of this research project are:

  • Define the specifications and technical requirements to be met by the new generation of the ingredients and products to be developed.
  • Based on these ingredient specifications and matrix requirements, design pilot prototypes, as well as scalable products based on laboratory tests.
  • Obtain prototypes of dairy/bakery and biscuit dough products using the new generation of functional ingredients, including both their formula and correct nutritional characterisation (at least one product by category).
  • Design and develop the prototypes based on formulas called “clean label”, i.e. a limited set of ingredients and mainly of natural origin. The aim is to minimise the use of additives.
  • Validate the technology developed in the pilot plant for eliminating gluten, lactose and dairy protein in the end products at an industrial scale.
  • Demonstrate the improvement of digestive and intestinal health using in vitro models of the functional ingredients obtained.
  • Publish the results and make proposals for the use of the ingredients and products developed.

The main conclusions reached following the completion of this project are:

  • The ingredients used to prepare the gluten-free matrices such as bread and biscuits affect the microbiome of consumers.
  • This effect is different in healthy people and in coeliacs, with a view to the prebiotic effect of the recipes prepared.
  • One recipe has been developed for bread and one for biscuits using a new generation of functional ingredients that have demonstrated their antioxidant effect in vivo and their beneficial effect on mucous inflammation, the lipid profile, the BMI parameters and gastro-intestinal symptoms of coeliacs in an intervention study.
  • The pilot tests were carried out on a pre-industrial scale, thus validating the technology developed.

MASVEGA PROJECT. 

“Replacement of majority ingredients in industrial pastries with proteins and peptides from vegetable flours with increased functional activity. MASVEGA

Partnership project between i+dea and the INSTITUTO DE LA GRASA (CSIC), funded by the Ministry of the Economy and Competitiveness, Call for applications RETOS-COLABORACIÓN 2014.

Overall objective: Assess the use of proteins of plant origin and their hydrolysates as a replacement for egg products and dairy derivatives in whipped doughs used in industrial baking.

The ultimate goal is to reduce completely the products of animal origin used in the current formula. The plant flours used in the project come from agro-industrial waste that suitable for human consumption.

The main objectives of this research project are:

– Identify a set of proteins and protein hydrolysates with sufficient functional capacity to be used as an ingredient in the formula of whipped doughs. The aim is for a 100% replacement of egg products.

– Repurpose some low added-value agro-industrial by-products as plant-based flours, to obtain protein hydrolysates with greater added value that enhance the functional properties of proteins.

– Obtain protein hydrolysates that increase the antioxidant capacity of the final product.

– Eliminate allergens from bakery products and pastry lines while reducing the microbiological risks from handling eggs in factories and in the final product.

– Improve the nutritional value of the processed products and maintain the sensory quality and the physical and chemical characteristics of these products.

– Reduce the impact of the quality and price variations in the raw material on the uniformity of the final product.

INPACTO 2012 PROJECT

“Development of the gluten-free bakery products by the use of competitive and sustainable raw materials” (Reference: IPT-2012-0487-060000)

This project seeks to develop breads, pastries and biscuits by assessing a variety of raw materials.

With respect to the current state of the technique, it focuses on exploring and utilising the functionality of gluten-free cereals as basic ingredients for the design and development of gluten-free products. For gluten-free foods it is necessary to know the versatility offered by gluten-free cereals to obtain innovative products whose taste is accepted and that are economically competitive.

Objectives:

– Design and development of a range of gluten-free bakery products whose taste is acceptable and that are economically competitive in the market, based on technology that is sustainable in a global market.

The specific objectives are:

– Extend the range of products with simple formulae, rational design of products made from gluten-free cereals, for people with specific dietary therapies, and encourage healthy living habits through communication between public and private research bodies.

– Repurpose gluten-free cereals, exploring and exploiting their functionality.

– Minimise additives, e.g. preservatives, by optimising flours, process strategies, packaging, product quality and cost reduction. The result is products with a long shelf life, which retain their taste characteristics, and that offer guarantees for their export and internalisation.

– Collaboration between business, universities and research centres. Expand business competitiveness to Europe, increasing visibility and internationalisation. Transfer results to socio-economic sectors.

ERDF Funds

With the support of the EU’s ERDF (European Regional Development Fund), energy efficiency in the plant manufacturing biscuits and cereal-derived products has been improved by replacing existing lighting with LED lighting in the Toro plant (Zamora) with the file No. FN-PGESI-2017-000027

TRANSPARENCY LAW

In accordance with Law 19/2013 of 9 December, on transparency, access to public information and good governance, information is given below on the company, given that Article 3 of said law establishes that certain provisions are applicable to private institutions which for a period of a year receive public aid or subsidies amounting to more than 100,000 euros (updated as of December 2018).

Body Project File No. Amount of subsidies received
Servef Generalitat Valenciana Wage support ECMSAL/2016/39 73,382.40 euros
Servef Generalitat Valenciana Wage support ECMSAL/2016/39 68,870.37 euros
Servef Generalitat Valenciana Wage support ECMSAL/2016/40 4,651.27 euros
Servef Generalitat Valenciana Wage support ECMSAL/2017/27 433.16 euros
Servef Generalitat Valenciana Wage support ECMSAL/2017/29 19,124.65 euros
Servef Generalitat Valenciana Wage support ECMSAL/2017/28 79,262.40 euros
Servef Generalitat Valenciana Wage support ECMSAL/2017/249 3,701.67 euros
Servef Generalitat Valenciana Wage support ECMSAL/2017/29 2,273.46 euros
Servef Generalitat Valenciana Wage support ECMSAL/2017/28 68,973.49 euros
Servef Generalitat Valenciana Job adaptation ECMAPT/2017/3 1,111.31 euros
Servef Generalitat Valenciana Wage support ECMSAL/2018/7 75,244.76 euros

In compliance with “Law 19/2013 of 9 December, on transparency, access to public information and good governance,” as in 2016 it received public aid or subsidies of more than 100,000 euros, information is published related to the subsidies and public aid whose award refers to 2016, regardless of its collection and the decision made on them by SIRO VALENCIA, S.L.U.

Body Project Month of award Amount of subsidy received
Servef Generalitat Valenciana Wage support to the Special Employment Centre Dec-16 164,307.78

In compliance with “Law 19/2013 of 9 December, on transparency, access to public information and good governance,” as in 2015 it received public aid or subsidies of more than 100,000 euros, information is published related to the subsidies and public aid whose award refers to 2015, regardless of its collection and the decision made on them by SIRO VALENCIA, S.L.U.

Body Project Month of award Amount of subsidy received
Servef Generalitat Valenciana Wage support to the Special Employment Centre Aug-15 136,105.12
Servef Generalitat Valenciana Job adaptation for people with disabilities Dec-15 1,803.00
Servef Generalitat Valenciana Wage support Oct-16 567.53
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