The production technology of pasta with bioactive ingredients for people with inflammatory bowel disease was designed as a component of the diet for consumers suffering from IBD and associated disorders, primarily including anemia. The main purpose of this recipe is to reduce or stamp out intestine inflammation, to regulate iron metabolism, and to improve the antioxidant status of the organism through the use of plant fragments rich in bioflavonoids and other bioactive ingredients.
Soybean sprouts enriched with iron were proposed to be the main active ingredient of the pasta.
As confirmed by research on patients carried out under the “Bioactive Food” project, the developed products may potentially have a positive impact on consumer health. While this technology is above all a dietary supplement for consumers, it may also be a part of a dietary therapy based on recipes developed during the project. This technology belongs to a group of foods which includes bakery products, snacks, lunch meals, desserts and beverages.
The production technology of pasta with bioactive ingredients for people with inflammatory bowel disease was developed by the academic staff of the Faculty of Food Technology and Nutrition as part of research efforts under the research project No. POIG 01.01.02-00-061/09 “New bioactive foods with programmed health-promoting properties.” In accordance with project requirements, the authors allocated the technology discussed to the group of technologies intended for commercialization. Afterwards, its market value was assessed by an independent party selected through a tender procedure. Authors of the solution contributed to the valuation process with their knowledge in the fields of food and nutrition technologies and food processing. The market valuation took account of the results of food and clinical trials performed during project implementation with the use of products based on the production technology of pasta with bioactive ingredients for people with inflammatory bowel disease. The trial included assessing the impact of health-promoting foods on specific nutrition and health parameters in inflammatory bowel disease sufferers. The trial population consisted of 130 people meeting the inclusion and exclusion criteria for the disease under consideration. The trial was double-blind. When assessing the market value of the technology, account was also taken of the potential licensees’ ability to make a health claim for the formulation of the food product containing an ingredient of plant origin (the leaf extract of white mulberry).
After the tests, in June 2015, the team of authors reported the outcomes of scientific research and the related know-how to the Center for Innovation and Technology Transfer as per the applicable procedure. Next, the University launched a dedicated procedure to make the decision on the commercialization of the solution in accordance with the Management rules for copyrights, related rights, industrial property rights and the principles for commercialization at the Poznań University of Life Sciences. The Director of the Center for Innovation and Technology Transfer issued a favorable opinion on the suitability of the technology for commercialization. The opinion was accepted by the competent Deputy Rector. As a next step, the Board in charge of Commercialization and Intellectual Property of the University adopted a resolution authorizing the University to launch the commercialization process. Upon meeting the internal procedural requirements, an invitation to submit offers for the purchase of a technology license was published at the website of the Center for Innovation and Technology Transfer. TABIT Sp. z o.o., a production and trade company, submitted a proposal to purchase a non-exclusive license, and subsequently entered into a license agreement on the non-exclusive use of the technology. At the same time, they also submitted a proposal to acquire a non-exclusive license for the Technology for preparing ferritin for use in functional food which is necessary to prepare pasta with suitable characteristics.
The proceeds from license fees receivable by the University will be settled as per the Procedure for income calculation and monitoring in projects of priority axis 1 and 2 of the Innovative Economy Operational Program. The University is required to use this procedure because the research on the production technology of pasta with bioactive ingredients for people with inflammatory bowel disease was financed with funds accessed under the Innovative Economy Operational Program co-financed by the European Regional Development Fund.
TABIT Sp. z o.o., a production and trade company, completed the first production tests for pasta with bioactive ingredients for people with inflammatory bowel disease.