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 on 23 October 2018 in Paris and is now open for application.
INCluSilver includes partners from:
Covering the agro-food, health, ICT, packaging, and creative industries sectors (part of five emerging industries comprised of Food, Personalised Medicine, Mobile Services, Mobility, and Creative)
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.
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.
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.
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.
Logistic, Design, and Packaging Solutions