Enterprise Europe Network

Collaboration on the development of fermented probiotic beverages offered by a Czech research institute

Country of origin:
Country: 
CZECHIA
Opportunity:
External Id: 
TOCZ20200902001
Published
02/09/2020
Last update
09/09/2020
Expiration date
10/09/2021

Keywords

Partner keyword: 
Drink Technology
Soft drinks and bottling plants
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Summary

Summary: 
A Czech research institute specialised in malting and brewing offers collaboration on the development of fermented probiotic beverages. The institute is now seeking partners for research cooperation agreement.

Description

Description: 

The Czech research institute focuses its research on malting and brewing raw material and technologies. They verify the properties of barley and hops and recommend suitable varieties for the production of Czech beer. Also, they provide services for barley growers and breeders, companies active in agricultural supply, breweries and producers of both alcoholic and soft beverages. The research institute also has its own analytical departments where it performs a wide range of analyses ranging from ingredients to final products of brewing and malting industry. They routinely determine important quality parameters of beer such as alcohol content, bitterness, colour or foaming and check the contents of contaminants in beer and in raw materials for its production. The research institute cooperates with foreign research institutes, universities and companies on a regular basis.

They are working on development of probiotic beverages with positive health effect. Probiotic microorganisms, optionally enriched with selenium, can be applied as postbiotics into all kinds of beverages (beer, alcohol-free beer, kombucha, fruit juices etc.) Their goal is to identify the most suitable probiotic strains, develop the formulations and scale-up the production. Therefore, the institute is looking for producers of alcoholic and non-alcoholic beverages who are interested in development of formulations and subsequent production of beverages using probiotic microorganisms (optionally enriched with selenium or hop compounds) applied as postbiotics into beverages such as beer, alcohol-free beer, kombucha etc. It is envisaged that the partnership will take the form of a research cooperation agreement.

Advantages & innovations

Cooperation plus value: 
- state-of the-art analytical laboratories where analysis of raw materials and final products of brewing and malting industry are carried out - two highly-automated microbreweries in which almost all current brewing methods can be simulated and where a wide range of experiments to verify or develop new products can be performed - capability to carry out advanced microbiological tests and sensorial evaluation - the research institute keeps a collection of brewing yeasts which is unique in eastern and central Europe

Stage of development

Cooperation stage dev stage: 
Available for demonstration

Partner sought

Cooperation area: 
The research institute is looking to partner with companies that produce non-alcoholic or alcoholic beverages. The partners should be interested in co-developing new probiotic beverages with positive health effect. The partners should also work on the development of the new product in their portfolio and be able to get the product on the market. It is expected that the partnership will take the form of a research cooperation agreement.

Type and size

Cooperation task: 
SME 11-50,University,Inventor,R&D Institution,SME <10,>500 MNE,251-500,SME 51-250,>500