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About Us Project Proposals NRDIO projects Development of A2 dairy products supported by a digital food chain management system

Development of A2 dairy products supported by a digital food chain management system

Project identification number: 2024-1.1.1-KKV_FÓKUSZ-2024-00072

The project will be implemented in cooperation with a consortium, with the help of the following partners:

  • MAKROM Energiaszolgáltató, Mezőgazdasági Gépjavító Szolgáltató és Kereskedelmi Kft.
  • University of Veterinary Medicine, Budapest

Amount of fund (HUF): 313 639 291 HUF

Total project cost (HUF): 435 531 272 HUF

Start of implementation of the project: 01.03.2025.

Planned deadline for the physical completion of the project: 28.02.2027.

 

DETAILED CONTENT OF THE PROJECT

The idea for the project comes from Makrom Ltd’s previous successful innovations and experience in the dairy industry. Based on the experience gained in the development of A2 dairy products and a thorough assessment of market needs, it was decided to create a new range of dairy products with a long shelf life. The aim of the project is to develop a new range of A2 yoghurt and cheese products with enhanced shelf-life and nutritional benefits, supported by a digital food chain management system. The development will be carried out by a consortium of Makrom Ltd. and the University of Veterinary Medicine to produce A2 dairy products with a long shelf-life without the addition of preservatives. The project has a significant scientific and technological novelty content, as current market solutions are not able to ensure the long shelf-life of dairy products with the same efficiency and quality. The assessment of microbiological parameters, their systemic analysis and the development, adaptation and implementation of state-of-the-art digital technology solutions such as the digital food chain management system and the AI-supported risk analysis system ensure a high level of hygiene for dairy prooducts. The market potential of A2 dairy products resulting from this development is significant, as consumers are increasingly looking for natural, preservative-free foods. The development will not only contribute to the success of the current project, but will also be valuable for other food RDI projects in the long term, as the new technology and thus increased shelf-life to be introduced in the production of dairy products can be adapted to other producers and products based on growing market needs, thus contributing to the competitiveness of the Hungarian agri-food industry.