FP7 LEO: Producing more energy efficient baking ovens



Recently the EC funded LEO project - aimed at developing and commercialising innovative infrared baking ovens - has been officially launched. The project kick-off meeting took place on 20-21 January 2014 in Agueda, Portugal.

The LEO project builds upon the results achieved in the earlier FP6 EU-FRESHBAKE project, where a prototype infrared oven was successfully developed in a laboratory environment by French partner ONIRIS and patented. The LEO project will exploit ONIRIS’ patent (WO 2011/006955-A2) and commercialise their energy efficient baking system.

The global bakery products market is expected to reach USD 447 billion by 2017 while it is recognized that bread baking is the most energy-consuming segment of food processing as shown Figure 1. The LEO project will benefit the entire bakery market from craft bakers to bake-off actors, and especially SMEs who represent the majority in the sector for bread, viennoiserie and pastry.

Figure 1: Comparison of the energy demand for selected food processes (Dinçer 1997, Fellows 1996)

During the two years project, the consortium will develop three different types of infrared ovens, namely: batch rack, batch deck and conveyor ovens. We will test the prototypes in-situ within professional bakers while gearing up with market by preparing a life-cycle assessment, a market study and a business plan.

As coordinator of the LEO project, the Luxembourg company Intelligentsia Consultants is proud to be leading a strong consortium in an initiative that could lead to significant energy savings and impact upon the lives of many European citizens.

LEO project partners in Agueda, Portugal

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