A kulturális alapú termékfejlesztési koncepció unikális stratégiát kíván megvalósítani, mivel egyszerre innovatív; magas hozzáadott értéket képvisel; trendfigyelő és trendteremtő; a magyar és helyi/regionális kulturális tradíciókon alapul; oktató, ismeretterjesztő és közösségformáló hatású; munkahelyteremtő és megőrző; valamint piac- és profitorientált, így megalapozza a Kft hosszútávú önfenntartó működését.
Jelen pályázat keretében megvalósuló I-HERB KFI projekt a Kft. termékfejlesztési stratégiájának első kulcseleme. A projekt fő célja egy interdiszciplináris (alap)kutatási és termékfejlesztési innováció, melynek során a Kft. kutató-fejlesztő csapata egy átfogó, interdiszciplináris, többszintű, egymással folyamatos, többirányú kapcsolatban és visszacsatolásban álló kísérletes mátrixot alkalmaz.
A projekt eredményeként megtörténik számos szálas és granulált herbatea komparatív humán érzékszervi vizsgálata; kiválasztásra kerülnek azon herbák instant granulátumai, melyek a legkedvezőbb szubjektív érzékszervi profillal és (íz)tetszésindexxel rendelkeznek; kidolgozásra kerül"nek a herba-specifikus laboratóriumi granuláció technológia szabványos működési folyamatleírásai; megtörténik számos herba granulátum toxikológiai és biológiai hatás vizsgálata humán bélhámsejteken; és kiválasztásra kerülnek a legígéretesebb instant herbatea granulátumok.
English version
Key missions of Fehérliliom Népfőiskola Ltd. are to fill gaps, mediate culture, shape identity and create community in the Kondoros region. In addition, it serves as a knowledge center and a meeting point for citizens looking for opportunities for education and learning, getting familiar with artistic creative approaches and developing creativity.
The Ltd's new goal is to implement a multi-component product development innovation that formulates herbal tea in a renewed form as a medicinal food. During the realization of the goals, by applying interdisciplinary research and development as well as technological innovations and production process systems, and by employing various herbs and their specific combinations, a new, easily and simply consumed instant tea product line will be created. Notably, all this is achieved in such a way that the herbal teas do not lose their active ingredient content at all, but they become more attractive to consumers in terms of taste and appearance. Another goal of the project is to foster the consumers’ healthy, conscious and self-care experience and behavior.
The culture-based product development concept aims to implement a unique strategy, as it is innovative; represents high added value; trend watcher and trend creator; based on Hungarian and local/regional cultural traditions; has an educational, informative and community-shaping effect; creates and preserves jobs; and market- and profit-oriented, thus laying the foundation for the long-term self-sustaining operation of the Ltd.
The innovative product development fully encompasses all elements of the product development process chain, i.e. based on Technology Readiness Level (TRL), it expands from TLR 1 to TLR 9.
The I-HERB R&D project implemented in the framework of this application is the first key element of the Ltd's product development strategy. The main goal of the project is to execute an interdisciplinary (basic) research and product development innovation. During the process, the R&D team of the Fehérliliom Népfőiskola Ltd, consisting of biology researchers, doctors, food engineers and IT specialists, implement a comprehensive, truly interdisciplinary, multi-level experimental matrix with continuous, multi-directional connections and feedbacks.
The specific R&D goals of the I-HERB project are as follows:
• Human sensory assessment of herbal teas
• Preparation of instant granules from herbal teas
• Toxicological assessment of instant herba granules
• Biological assessment of effects of instant herba granules
As a result of the project:
• Tens of fibrous and granulated herbal teas are subjected to a comparative human sensory assessment, and instant granules of those herbs with the most favorable subjective sensory profiles and (taste) liking indexes will be selected
• Standard operating procedure descriptions (SOP) of the herb-specific laboratory (prototype) herbal granulation technology will be developed for each tested herb (min. 5), as well as min. 50-60 grams/tea granules will be prepared from each tested herb
• Instant herbal granules (min. 5) and their selected combinations will be toxicologically tested on human intestinal epithelial cells, and then the non-toxic herbs suitable for human consumption will be selected
• The non-toxic instant herbal granules and their selected combinations will be tested for their biological effects on intestinal epithelial cells using inflammation models, and then the granules with the most powerful anti-inflammatory effect will be selected
In summary, as a result of the successful implementation of the project, the company's comprehensive, market-oriented development activities will reach the TLR 4-5 technological development level.
