3. ¿Por qué innovar?
Características básicas
Disminuir costes
Incrementar rentabilidad
Mejorar posicionamiento
Incrementar competitividad
Alargar vida de productos rentables
Diversificar actividad
Disminuir vulnerabilidad de empresa
Imagen
Adaptarse a la demanda
Supervivencia
Crear empleo
Todo depende del camino que
quiera seguir la empresa y por
los cambios del entorno:
•Globalización
•Competitividad
9. PROYECTOS EUROPEOS
Satiety Control through Food Structures made by Novel Processing:
The SATIN (SATiety INnovation) Project
The SATIN consortium aims to develop
novel food products for European
consumers through processing
innovation that will enhance satiety and
help to achieve a balanced diet. The
multidisciplinary collaboration will
develop food products that help regulate
food intake by accelerating satiation
during a meal, enhancing satiety and/or
reducing appetite through novel
processing methods and validate these
products in human trials by examining
key biomarkers, nutrient availability and
behaviour.
(FP7-KBBE- 2011-5)
10. PROYECTOS EUROPEOS
Development of bio-based coating from tomato processing by-products
intended for food metal packaging
To develop an
innovative tinplate
cans safer for the
consumer
To valorize the
processing
tomato by-
product reducing
of the
dependence on
petroleum as a
base material.
To produce a
natural lacquers
for food cans
from renewable
resources
Main objectives of BIOCOPAC
WP1 Tomato by-products treatment
WP 2
Bio-resin
development
WP 3
Lacquer
formulation
WP4
Lacquer
application,
morphological,
functional and
hygienic
characterization
WP 5
Scale up of lacquer
application and
Production of cans
WP6
New packaging
performance and
validation
WP 7
Dissemination and
Exploitation of the project
Results
WP8 Project Management, coordination and monitoring
(FP7-SME-2011-BSG-SME)
11. PROYECTOS EUROPEOS
Towards inclusive research programming for sustainable food innovations
The central objective is to
promote the bottom-up
development of concepts
(processes and structures)
of societal engagement in
food and health research.
To investigate current processes and structures of research
programming in the area of food and health in private and public
sector research and the role that PER takes in these
arrangements (WP1)
To develop stakeholder engagement at national and European
level (WP2 and WP3)
To stimulate uptake of concrete initiatives of societal engagement
in food and health research already in the course of the project
through production of an action plan drawing on the insights
achieved in the various workshops (WP4)
To contribute to improved methodology used in SiS research
projects by evaluating the methodology implemented during the
planned project in relation to its objectives and expected impacts;
future SiS projects shall be able to learn from the evaluation report
(WP5)
To keep the targeted audiences and the wider interested public
informed about the progress and dynamics of the project through
continuous dissemination of all relevant information through use of
various communication tools and channels (including a project
website) (WP6)
To support and to complement the FP7 research programmes
KBBE and HEALTH by establishing cooperation with approved
projects and implementing joint activities.
(FP7-Science in Society -2011-1. Action Line 1)
12. PROYECTOS EUROPEOS
Multipurpose Hemp for industrial bioproducts and biomass
The overall objective of
MultiHemp is to advance the
scientific and technical
research needed to
consolidate and expand the
market of hemp renewable
materials.
WP1 Heteroduplex mapping to improve hemp target traits
WP2 Genome-wide association mapping for hemp breeding
WP3 Optimisation of hemp cultivation and crop modelling
WP4 Harvesting and Processing
WP5 End use applications for hemp raw material
WP6 Quality integration
WP7 Economical / Environmental assessment
WP8 Dissemination and exploitation
(FP7-KBBE-2012-6)MULTIHEMP
13. PROYECTOS EUROPEOS
Market Umbrella for the utilisation of low grade grease sheep wool as organic soil
amendment and fertiliser
WP1 Project management
WP2 Technical optimisation and implementation of
core process
WP3 Application in organic agro- and horticulture
WP4 Technical set-up conditions for replicates
WP5 Design of market structure
WP6 Economics and contracts
WP7 Dissemination Activities"
CIP-EIP-Eco-Innovation-2011Value4Wool
Project aims:
•To introduce a new organic fertiliser into the
market, in particular into the organic farming
market thereby improving low grade coarse
grease wool or woollen fleeces to a high value
organic fertiliser and soil amendment
•To design and implement a new market
structure for this product which covers regional
enterprises under a market umbrella for
purchasing, producing and selling the fertiliser
commonly but based on regional oriented
business to business within relevant European
areas
PBI Austria GmbH
CIVIS-Innovacio GmbH
FLEX HELP London
18. Cobertura financiera de hasta el 75% del presupuesto.
pudiendo alcanzar el 85% con carácter excepcional
Tramo No Reembolsable (Máximo):
Gran empresa 25%
PYME 25% (el 30% si participan por 1 vez en proyecto
internacional)
Gastos elegibles, los necesarios para la ejecución:
Amortizaciones
Material fungible
Personal
Colaboraciones externas
Costes indirectos y de gestión
Proyectos CDTI
20. El Plan de Innovación para
la Pyme
El Plan de Innovación para la Pyme está cofinanciado con Fondo Social
Europeo (FSE), Programa Operativo de Extremadura 2007-2013
21. Características generales
• PYMES extremeñas
• AVANTE Extremadura
• Proyecto “llave en mano”
• Mercado productos o servicios que impliquen un gran impacto en la
cadena agroalimentaria.
• Gratuito para las empresas
22. Gestión integral de la dehesa
Alimentación y bienestar animal
Genética animal y vegetal
Adaptación al cambio climático de las producciones
Desarrollo de biofertilizantes
Tecnología de los alimentos
Alimentos funcionales, probióticos y suplementos
alimenticios
Gastronomía
Servicios CTAEX
23. • Desarrollar una actividad empresarial o agrícola.
• Disponer de domicilio social y/o centro de actividad económica en la
Comunidad Autónoma de Extremadura.
• El solicitante deberá acreditar los dos requisitos anteriores mediante
Certificado de alta en el IAE expedido en el año en curso por la
Agencia Tributaria
• Contar con al menos un trabajador y una plantilla máxima de 50
trabajadores (número medio anual de trabajadores en situación de
alta). En el caso de empresarios autónomos sin trabajadores, éste
será considerado como trabajador de la empresa.
Requisitos (I)
24. • El solicitante deberá acreditar el requisito anterior mediante Informe
expedido por la Seguridad Social en el año en curso.
• En el caso de ser trabajador autónomo sin trabajadores deberá
acreditarlo mediante los dos documentos siguientes.
• Certificado de alta como autónomo expedido por la Seguridad
Social.
• Certificado de inexistencia de trabajadores expedido por la
Seguridad Social.
Requisitos (II)
25. Plazo y Beneficiarios
Beneficiarios
• Pymes y autónomos que desarrollen una actividad empresarial en
sectores industriales, en la cadena de valor del sector
agroindustrial, o en el sector servicios en la comunidad autónoma
de Extremadura.
Plazo
• El plazo para canjear Vales Tecnológicos estará abierto desde el
10 de marzo hasta el 15 de septiembre de 2014 o hasta que se
agote el presupuesto disponible para el Programa.