Development of recipes, production technology and quality assurance systems for a family of bakery products with a long shelf-life (minimum 180 days)
The main objective of the R&D project is to produce a recipe and production technology for a high quality bread line with a long shelf life of at least 180 days, and to develop certification procedures for testing and quality assurance. The project also aims to develop 4 new, unique products within the long shelf-life bread range, including 4 new products with a specific nutritional and energy content, such as herb, butter, folan, and white seed. Our organisational mission, not only related to this project, is to provide people with high quality (taste, texture, taste content) bakery products. This project is aligned with that mission. Bread with a minimum 180-day shelf life gives customers the security of knowing that they are buying bread with a long shelf life. This feature of purchasing habits and needs is confirmed, for example, by the fact that for another staple food, milk, customers prefer to buy UHT (~60 %) and ESL (~30 %) milks, which also have a long shelf life (180-210 days)
have. It is becoming more common for families to buy their durable food needs in one big shopping trip a month, and it is typically bakery products that they need to visit the grocery store more often during the week, as they have a lower shelf life. There is a particularly strong need to shop as infrequently as possible in regions of the country where grocery stores in small villages no longer exist or will close in the near future and are already operating with a poor supply in terms of both quality and quantity.
People living in such areas can only get their food in larger towns and cities. It is also much more convenient for them to buy bakery products together with other items, so they do not have to travel more often to buy them.
There is also considerable market potential in the increasingly centralised catering sector - kindergartens, schools, hospitals - which is becoming increasingly centralised in order to ensure quality and adequate nutritional content, and which is also well served by a range of products with a long shelf life, as well as in the defence, disaster management and charitable organisations, where the focus will be on meeting logistical needs and solving the associated problems. The impact of the measures taken in response to the COVID-19 outbreak is partial paralysis of the economy and public panic. This was clearly demonstrated by the fact that during the first weeks - a quarantine period - durable food products disappeared from the shelves of shops and our company was approached by partner chains with almost double the number of orders. The possible closure of borders and restrictions on deliveries could lead to similar (or even more serious) shortages at any time, so it is important that unique bakery products and breads with a particularly long shelf life can be produced without restrictions at any time, and that this does not depend on imports either.
In such cases, Hungary can supply not only the domestic market, but also other countries, due to its natural resources. The domestic production of long-life food is of strategic importance in cases of epidemics and other restrictions on the free movement of the population, and long-life bread is an excellent solution for this. The 180-day shelf life for shops and chains gives them a high degree of freedom in logistical planning, as they have enough time to rotate and sell out stocks. As a result, the amount of long-life bread discarded due to expiry can be reduced to zero, a significant step towards a sustainable environment. The target degree of completion of a bread product range to be achieved under the project is
developing technology suitable for mass production, from formulation development to packaging.
INFORMATION
REGISTERED NAME: F&R Partner Kft.
TOTAL CONTRIBUTION: HUF 178 021 666
AID INTENSITY: 51,14 %
YEAR OF AWARD: 2020
PROJECT ID NUMBER: 2020-1.1.2-MARKET-FEE-2020-00127
PROJECT START DATE: 17.02.2021.
PROJECT COMPLETION DATE: 2024.02.16.
English 
Hungarian 
German