Project-ReNUT – MORECoLAB – Montanhas de Investigação

Identification & Background

Acronym: ReNUT
Project number: 18221
Code of Operation: NORTE2030-FEDER-01415300

Project description: The ReNUT project aims to obtain a new product, hypoallergenic almond flour, by combining varieties with lower allergenic potential and applying enzymatic deallergenization technology. This project will be highly relevant to public health, reducing healthcare costs by preventing allergic reactions and having a significant impact on the quality of life and social inclusion of people suffering from this disease and their families. For the food industry, the ReNUT project will provide a new biotechnological approach to the deallergenization of almond flours, which could potentially be applied to other nuts, and a new ingredient that can be incorporated into a wide variety of other food products.

Approval date: 03/09/2025
Start date: 01/01/2026
Completion date: 31/12/2028

Total eligible investment: 708 942,72 €
Financial support | 561 892,17€

Ledear: Tecpan – Tecnologia e Produtos P/ Pastelaria e Panificação Lda.

Copromotors:
MORE – Laboratório Colaborativo Montanhas de Investigação – Associação
Universidade de Trás-os Montes e Alto Douro
Centro Nacional De Competências Dos Frutos Secos

1) Study the allergenicity of different traditional and commercial almond varieties with a view to identifying the most promising genotypes;
2) Investigate the impact of enzymatic treatment on reducing the antigenicity of almond proteins responsible for allergic reactions;
3) Optimize the application of enzymatic treatment to the flour production process on a laboratory scale;) Investigate the impact of enzymatic treatment on reducing the antigenicity of almond proteins responsible for allergic reactions;
4) Study the effect of enzymatic treatment on the quality characteristics and shelf life of flours;
5) Demonstrate the feasibility of producing hypoallergenic flours on a relevant scale.

Activity 1: Study of the allergenicity of different commercial and traditional varieties of almonds
Activity 2: Study of enzymatic treatment to reduce allergenicity
Activity 3: Study of the effect of enzymatic treatment on flour properties
Activity 4: Demonstration of the potential of the products and processes developed
Activity 5: Dissemination, communication, and exploitation of project results
Activity 6: Project management

i) Process – To obtain an optimized enzymatic treatment for 1-2 varieties of almond flour (with lower allergenic potential), which can reduce (≥ 90% compared to the originals) the antigenicity of proteins without compromising the quality and organoleptic characteristics of the flours.
ii) Product – Develop a hypoallergenic almond flour, obtained from almond varieties with lower allergenic potential and after applying an enzymatic deallergenization technology.

Identification & Background

MOrada

Contactos

horário de funcionamento

address

Contacts

working hours