Consortium

RTO's

Netherlands Organisation for Applied Scientific Research (TNO), The Netherlands

TNO is the largest research organisation of the Netherlands dedicated to Applied Scientific Research, and one of Europe’s largest independent research institutes for technological and strategic research and consultancy. By translating scientific knowledge into practice we aim to optimise the innovative abilities of the industry and government. As a research partner TNO Works for various industries world-wide. www.tno.nl Jan Willem van der Kamp
(coordinator)

VTT Technical Research Centre of Finland

VTT is a multitechnological contract research organisation providing high-end technology solutions and innovation services. VTT Group consists of VTT research and development, business solutions, strategic research, IP business and group services. VTT Group is the largest public applied research activity in Finland with a staff of 3167 and turnover 292 M€. www.vtt.fi Kati Katina

SME's (including 8 bakeries)

Nederlands Bakkerij Centrum (NBC), NL

NBC is an SME company and a leading authority for knowledge and advice for about 4.000 bakers (craft and industry) in the Netherlands. The NBC education centre gives education and training to bakers and performed the practical exams for all the dutch bakery schools (ROC’s). The NBC knowledge centre transfers and answers questions about laws, hygiene, nutrient and technological issues. The NBC quality centre performs product, process and hygiene assessments. The NBC bread assessment test (NBC broodbeoordeling), in which 30.000 products are tested annually, exists for more than 100 years and is the standard for bread quality in the Netherlands. www.nbc.nl Jeroen Grandia

Open Fields srl, (OF) Italy

Open Fields srl is newly formed company started in July 2010. The company is committed to the
agri-food industry, providing services for innovation and technology transfer. Open Fields offers expertise for R&D projects and consultancy, promotes meetings between other companies interested in developing complementary business activities and works with international industrial groups and small-medium sized companies focused on evolving markets. www.openfields.it
Roberto Ranieri

Dyadic Netherlands (DNL), Netherlands

Dyadic Netherlands (www.dyadic.nl), a full subsidiary of Dyadic International Inc. (Jupiter, Florida, USA), is a Dutch biotechnology company that develops and commercializes fungal micro-organisms and processes for the production of enzymes. The enzymes are applied by a wide range of industries in the textile, pulp & paper, bioethanol, bio-refineries, animal feed and food sector. www.dyadic.nl Sandra W.A. Hinz

Dr. Stephen Webb - RTD Services e.U. (RTDS), Austria

RTDS is an SME specialised in the development, management and communication of Research and Technological Development (RTD) projects. RTD Services provides professional management and dissemination services, tools and training to research institutions, SMEs and other organisations involved in international research and cooperation. RTD Services is partner in several completed and ongoing FP projects covering health, environment, food and agriculture, and science in society.
www.rtd-services.com
Stephen Webb

Geovita F.I. S.r.l. (GEO), Italy

Geovita from over 30 years is a leader in supplying a wide choice of raw materials, semi-manufactured products, conventional - organic and gluten free preparations to the food companies for the production of pasta, bakery, ready meals and confectionery. Innovation and research carried out in close collaboration with our customers resulting in tailor-made products, which respond to productive and nutritional requirements. Geovita has always been qualified
in healthy food ingredients production. www.geovita.it
Marina Calosso

Bakkerij Kamstra (KAM), The Netherlands

Two brothers Kamstra started in 1960 with their bakery in Luttelgeest. By large grow they had to move to Wolvega in 1985. In 1990 the current CEO Peter Kamstra (son of the youngest brother) took over the steering wheel. After a flying start, the reverse came in 1999 with a fire which destroyed the bakery completely. In 2000 the current bakery was opened. By following the developments and by investments, the bakery is still up to date and is in the top of the dutch bakeries. We are very proud to say that we are market leader for Dutch soft small rolls in the foodservice. http://www.bakkerijkamstra.nl/ Cees van den Hoed

Meester Bakker Uljee (ULJ), The Netherlands

Meester Bakker Uljee is family SME bakery which startet in 1969 with one shop and bakery. Now a days the company is still owned by the family and grew to 14 shops spread out over the south of the Netherlands. The production space was recently renovated and updated to the latest hygiene standards. The quality of our products is high and 80% of our assortment is baked fresh daily. Because of this and through modern advertising materials and up to date stores we clearly distinguishes us from the big shopping channel. http://uljee.meesterbakker.nl/ Thomas and Danielle Uljee

Bäckerei Welter (WEL), Germany

Bäckerei Welter is a family owned bakery in the south east of Germany with 29 outlets. In 1607 the bakery first was documented and in 1973 the present owner took over the business from his parents. Whereas in the old days the bread was delivered via trap (Pferdewagen) nowadays delivery vans with reduced-emission are being used. WEL only uses recipes based on mono-components. The owner of the bakery is founding member of “Die Bäcker e.V.” which is a slow food-initiative of German bakers. Theses bakers focus on high quality baked goods produced with traditional methods and very long fermentation times. www.welter-brot.de Reinhard Welter

Bäckerei Ripken (RIP), Germany

Bäckerei Ripken is a family owned traditional bakery in the north of Germany with seven outlets. Besides this RIP is present at 15 different farmer’s market. The bakery was founded in 1906 and is now lead by Jörg and Marion Ripken in the 4th generation. RIP produces its own sour doughs and bakes bread and rolls due to their clean label commandment (Reinheitsgebot). RIP only uses recipes based on mono-components. While focusing on traditional baking methods like wooden ovens RIP is very innovative when it comes to marketing: One of the outlets also serves as drive-in bakery. http://baeckerei-ripken.de Jörg Ripken

Bäckerei und Konditorei Kasses (KAS), Austria

Bäckerei und Konditorei Kasses is a family owned traditional bakery in the Waldviertel that lies in the north western part of Lower Austria with one outlet and one sales partner in Vienna. Number of staff: 16. The bakery was founded in 1925 and is now led by Erich Kasses in the 3rd generation. KAS believes that the purity of crafted baking culture is the key to success. KAS focuses on high quality sour dough cultures for pure taste does not use any preservatives and flavour enhancers. Talking about the production and the range of products KAS watches out for regional high quality raw materials like white poppy. http://www.kasses.at Erich Kasses

Bäckerei Lasser (LAS), Austria

Bäckerei Lasser is a family owned traditional bakery in Styria with ten outlets. Number of staff: 45. The father of the owner Heinz Lasser started the bakery in 1964. With new bread varieties the bakery quickly became famous far beyond the borders of Schladming. Nowadays seven to eight bakers produce up to 30,000 bread rolls and small cakes and up to 1,500 kg bread daily. LAS bases its work on three pillars: the use of natural raw materials, natural sour dough and vitalised water (Granderwasser). With the company motto: “Heinz Lasser natural baked goods – a piece of nature” LAS is very interested in healthier baked goods providing a sensational taste experience. The latest development, a cheese roll (Steirerkas Stangerl), was developed in cooperation with the dairy Ennstal Milch. It is a regional product with an appealing taste. http://www.lasser.at/ Heinz Lasser

Panificio Fusè S. & C. snc (FUS), Italy

Panificio Fusè is a family owned bakery in the North of Italy with three outlets. Number of staff: 10. Panificio Fusè was founded in 1971 by Salvatore Fusé. The main production is focused on regional breads - made by white wheat and wholegrain flour, by other cereals (rye, barley, etc.) flour, and pizza and focaccia. http://www.panifici.eu Alberto Fusé

Panificio REGAZZONI P. di C .F. REGAZZONI SNC (REG), Italy

Panificio REGAZZONI is a family owned bakery in the North of Italy with one outlet. Number of staff: 8.Panificio REGAZZONI was founded in 1960 by P. Angelo Regazzoni. The production is focused on all bakery products. Particularly, we are specialised on breads, made by white wheat and wholegrain flour, by other cereals flours (rye, barley, kamut , einkorn, buckwheat etc.). Panettoni, croissants. And breadsticks complete the production. Our production is mainly made by organic raw materials. All products are confectioned and delivered in all different regions of Italy. www.genuini.it Cesare Regazzoni

Industry Partners

KAMPFFMEYER Food Innovation GmbH (KFI), Germany

KFI, joint venture of Kampffmeyer Milling Group and Palsgaard A/S, is an ingredient supplier with an expertise on cereal grains. KFI has a total number of staff of 116 and is specialised in manufacturing refined functional flours, whole grain specialities and healthy compounds including functional food premixes for bread. The ingredients provided by KFI enhance value of finished products relating to nutrition, taste or technical properties. KFI is experienced in launching value added functional food ingredients together with its customers from the
baking industry and SME bakeries in Germany, Austria and Europe. http://kfi.kampffmeyer.com/de Carola Funk

Molini Tandoi SpA (TAN), Italy

Throughout the last 3 generations, Tandoi family has been involved in the milling sector. Bound up with the territory and thanks to its experience and commitment, it produces high quality flours and bran with careful selection of raw materials and innovative technologies, such as decortication of both durum and soft wheat, micronization of flours and drying of the bran to be packaged.
Today Tandoi plants boast state-of-the-art technologies and facilities and a precise company strategy aiming at the control and automation of the entire production cycle as well as at energy saving. www.molinitandoi.it Adalberto Tandoi

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Consortium

RTO's

SME's (including 8 bakeries)

Industry Partners

Newsletter

	Netherlands Organisation for Applied Scientific Research (TNO), The Netherlands TNO is the largest research organisation of the Netherlands dedicated to Applied Scientific Research, and one of Europe’s largest independent research institutes for technological and strategic research and consultancy. By translating scientific knowledge into practice we aim to optimise the innovative abilities of the industry and government. As a research partner TNO Works for various industries world-wide. www.tno.nl	Jan Willem van der Kamp (coordinator)
	VTT Technical Research Centre of Finland VTT is a multitechnological contract research organisation providing high-end technology solutions and innovation services. VTT Group consists of VTT research and development, business solutions, strategic research, IP business and group services. VTT Group is the largest public applied research activity in Finland with a staff of 3167 and turnover 292 M€. www.vtt.fi	Kati Katina

	Nederlands Bakkerij Centrum (NBC), NL NBC is an SME company and a leading authority for knowledge and advice for about 4.000 bakers (craft and industry) in the Netherlands. The NBC education centre gives education and training to bakers and performed the practical exams for all the dutch bakery schools (ROC’s). The NBC knowledge centre transfers and answers questions about laws, hygiene, nutrient and technological issues. The NBC quality centre performs product, process and hygiene assessments. The NBC bread assessment test (NBC broodbeoordeling), in which 30.000 products are tested annually, exists for more than 100 years and is the standard for bread quality in the Netherlands. www.nbc.nl	Jeroen Grandia
	Open Fields srl, (OF) Italy Open Fields srl is newly formed company started in July 2010. The company is committed to the agri-food industry, providing services for innovation and technology transfer. Open Fields offers expertise for R&D projects and consultancy, promotes meetings between other companies interested in developing complementary business activities and works with international industrial groups and small-medium sized companies focused on evolving markets. www.openfields.it	Roberto Ranieri
	Dyadic Netherlands (DNL), Netherlands Dyadic Netherlands (www.dyadic.nl), a full subsidiary of Dyadic International Inc. (Jupiter, Florida, USA), is a Dutch biotechnology company that develops and commercializes fungal micro-organisms and processes for the production of enzymes. The enzymes are applied by a wide range of industries in the textile, pulp & paper, bioethanol, bio-refineries, animal feed and food sector. www.dyadic.nl	Sandra W.A. Hinz
	Dr. Stephen Webb - RTD Services e.U. (RTDS), Austria RTDS is an SME specialised in the development, management and communication of Research and Technological Development (RTD) projects. RTD Services provides professional management and dissemination services, tools and training to research institutions, SMEs and other organisations involved in international research and cooperation. RTD Services is partner in several completed and ongoing FP projects covering health, environment, food and agriculture, and science in society. www.rtd-services.com	Stephen Webb
	Geovita F.I. S.r.l. (GEO), Italy Geovita from over 30 years is a leader in supplying a wide choice of raw materials, semi-manufactured products, conventional - organic and gluten free preparations to the food companies for the production of pasta, bakery, ready meals and confectionery. Innovation and research carried out in close collaboration with our customers resulting in tailor-made products, which respond to productive and nutritional requirements. Geovita has always been qualified in healthy food ingredients production. www.geovita.it	Marina Calosso
	Bakkerij Kamstra (KAM), The Netherlands Two brothers Kamstra started in 1960 with their bakery in Luttelgeest. By large grow they had to move to Wolvega in 1985. In 1990 the current CEO Peter Kamstra (son of the youngest brother) took over the steering wheel. After a flying start, the reverse came in 1999 with a fire which destroyed the bakery completely. In 2000 the current bakery was opened. By following the developments and by investments, the bakery is still up to date and is in the top of the dutch bakeries. We are very proud to say that we are market leader for Dutch soft small rolls in the foodservice. http://www.bakkerijkamstra.nl/	Cees van den Hoed
	Meester Bakker Uljee (ULJ), The Netherlands Meester Bakker Uljee is family SME bakery which startet in 1969 with one shop and bakery. Now a days the company is still owned by the family and grew to 14 shops spread out over the south of the Netherlands. The production space was recently renovated and updated to the latest hygiene standards. The quality of our products is high and 80% of our assortment is baked fresh daily. Because of this and through modern advertising materials and up to date stores we clearly distinguishes us from the big shopping channel. http://uljee.meesterbakker.nl/	Thomas and Danielle Uljee
	Bäckerei Welter (WEL), Germany Bäckerei Welter is a family owned bakery in the south east of Germany with 29 outlets. In 1607 the bakery first was documented and in 1973 the present owner took over the business from his parents. Whereas in the old days the bread was delivered via trap (Pferdewagen) nowadays delivery vans with reduced-emission are being used. WEL only uses recipes based on mono-components. The owner of the bakery is founding member of “Die Bäcker e.V.” which is a slow food-initiative of German bakers. Theses bakers focus on high quality baked goods produced with traditional methods and very long fermentation times. www.welter-brot.de	Reinhard Welter
	Bäckerei Ripken (RIP), Germany Bäckerei Ripken is a family owned traditional bakery in the north of Germany with seven outlets. Besides this RIP is present at 15 different farmer’s market. The bakery was founded in 1906 and is now lead by Jörg and Marion Ripken in the 4th generation. RIP produces its own sour doughs and bakes bread and rolls due to their clean label commandment (Reinheitsgebot). RIP only uses recipes based on mono-components. While focusing on traditional baking methods like wooden ovens RIP is very innovative when it comes to marketing: One of the outlets also serves as drive-in bakery. http://baeckerei-ripken.de	Jörg Ripken
	Bäckerei und Konditorei Kasses (KAS), Austria Bäckerei und Konditorei Kasses is a family owned traditional bakery in the Waldviertel that lies in the north western part of Lower Austria with one outlet and one sales partner in Vienna. Number of staff: 16. The bakery was founded in 1925 and is now led by Erich Kasses in the 3rd generation. KAS believes that the purity of crafted baking culture is the key to success. KAS focuses on high quality sour dough cultures for pure taste does not use any preservatives and flavour enhancers. Talking about the production and the range of products KAS watches out for regional high quality raw materials like white poppy. http://www.kasses.at	Erich Kasses
	Bäckerei Lasser (LAS), Austria Bäckerei Lasser is a family owned traditional bakery in Styria with ten outlets. Number of staff: 45. The father of the owner Heinz Lasser started the bakery in 1964. With new bread varieties the bakery quickly became famous far beyond the borders of Schladming. Nowadays seven to eight bakers produce up to 30,000 bread rolls and small cakes and up to 1,500 kg bread daily. LAS bases its work on three pillars: the use of natural raw materials, natural sour dough and vitalised water (Granderwasser). With the company motto: “Heinz Lasser natural baked goods – a piece of nature” LAS is very interested in healthier baked goods providing a sensational taste experience. The latest development, a cheese roll (Steirerkas Stangerl), was developed in cooperation with the dairy Ennstal Milch. It is a regional product with an appealing taste. http://www.lasser.at/	Heinz Lasser
	Panificio Fusè S. & C. snc (FUS), Italy Panificio Fusè is a family owned bakery in the North of Italy with three outlets. Number of staff: 10. Panificio Fusè was founded in 1971 by Salvatore Fusé. The main production is focused on regional breads - made by white wheat and wholegrain flour, by other cereals (rye, barley, etc.) flour, and pizza and focaccia. http://www.panifici.eu	Alberto Fusé
	Panificio REGAZZONI P. di C .F. REGAZZONI SNC (REG), Italy Panificio REGAZZONI is a family owned bakery in the North of Italy with one outlet. Number of staff: 8.Panificio REGAZZONI was founded in 1960 by P. Angelo Regazzoni. The production is focused on all bakery products. Particularly, we are specialised on breads, made by white wheat and wholegrain flour, by other cereals flours (rye, barley, kamut , einkorn, buckwheat etc.). Panettoni, croissants. And breadsticks complete the production. Our production is mainly made by organic raw materials. All products are confectioned and delivered in all different regions of Italy. www.genuini.it	Cesare Regazzoni

	KAMPFFMEYER Food Innovation GmbH (KFI), Germany KFI, joint venture of Kampffmeyer Milling Group and Palsgaard A/S, is an ingredient supplier with an expertise on cereal grains. KFI has a total number of staff of 116 and is specialised in manufacturing refined functional flours, whole grain specialities and healthy compounds including functional food premixes for bread. The ingredients provided by KFI enhance value of finished products relating to nutrition, taste or technical properties. KFI is experienced in launching value added functional food ingredients together with its customers from the baking industry and SME bakeries in Germany, Austria and Europe. http://kfi.kampffmeyer.com/de	Carola Funk
	Molini Tandoi SpA (TAN), Italy Throughout the last 3 generations, Tandoi family has been involved in the milling sector. Bound up with the territory and thanks to its experience and commitment, it produces high quality flours and bran with careful selection of raw materials and innovative technologies, such as decortication of both durum and soft wheat, micronization of flours and drying of the bran to be packaged. Today Tandoi plants boast state-of-the-art technologies and facilities and a precise company strategy aiming at the control and automation of the entire production cycle as well as at energy saving. www.molinitandoi.it	Adalberto Tandoi