Innovation Vouchers 2017-12-06T12:56:24+00:00

INCluSilver Innovation Vouchers

The INCluSilver project offers 3 types of vouchers that will be allocated to SMEs who meet the qualifications for application. The vouchers cover learning and partnering and finalisation of products. They are worth between € 3,000 and €60,000, depending on the type of voucher. You can read about the different types of vouchers the project offers below.

Types of Vouchers

There are 3 main types of innovation vouchers:

*Read more about the extra benefits you can get from the PIV voucher here

NB! As of 26 October 2017, the first 2IV event is closed for application. The second 2IV event will be held in October 2018 in Paris and is now open for application. 

Topics and Challenges

The goal of INCluSilver is to respond to the Silver Economy’s needs by supporting collaboration between the 5 sectors – Agro-food, ICT, Health, Packaging, and Creative Industries (part of five emerging industries comprised of Food, Personalised Medicine, Mobile Services, Mobility, and Creative) – to devise the optimal conditions for generating innovative ideas in the field of personalised nutrition for the elderly.

The project supports work within 7 topics related to each of the 5 sectors. These topics are broken down into challenges within the field of personalised nutrition that can be analysed and addressed during the implementation of the project.

Topic 1
Functional Food and Nutrigenomics

A more precise understanding of the mechanisms of action for nutrients and bioactive substances.

Biomarkers need to be further developed in order to better identify the relationship between dietary components and health.

Food vehicles for bioactive ingredients that have great potential for research and product development.

The intersection of genomics and molecular nutrition that presents opportunities to understand nutrient effects and individual variability in response to diet.

Topic 2
E-Health

Monitoring of food intake and feeding habits should be interoperable with different platforms (regulatory frameworks, available functional foods, etc.)

Abilities of the elderly (e.g. skills, socio-economic position).

Devices/instruments that can quantify life style parameters.

Topic 3
Determinants of Diet and Physical Activity

Physical activity tools and food intake assessment.

Monitoring of nutritional/physical status and reporting.

Preventing diet-related chronic diseases and increasing quality of life.

Topic 4
Diet and Food Production

Providing the food industry with more knowledge of the effects of food on health.

Stimulating the food industry to produce healthier, high-quality foods in a safe, sustainable, and affordable way by applying the concept of Industry 4.0.

Topic 5
Information and Social Networking 

Stimulating consumers to select foods that fit into a healthy and sustainable diet (New information systems for proper food choices).

Strategies to implement personalised nutrition communication through interactive tools and ICT strategies to reach target groups and promote healthy lifestyles.

Guiding healthcare professionals in defining the key messages appropriate to facilitate the behavioural change required.

Packaging providing more information about the products.

Topic 6
Logistic, Design, and Packaging Solutions 

Food packaging taking into account the difficulties faced by elderly people.

Smaller packages with a longer shelf-life.

Innovative ways for food shipping (Meals on wheels).

3D printed food and packaging solutions.

Topic 7
Policy and Health Care Systems

A legal, ethical, and societal framework to ensure genetic information about food and disease.

Incentives and funding support for Health and Nutrition Research need to be developed and implemented.

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