MASPEX
Profile
Maspex Group is one of the biggest food producers in Central and Eastern Europe, which operates in the food market for 30 years. The company aims to be the leader in the food industry in Central Europe in terms of market share values and brand power.
Competences & Capabilities
Maspex operates in the production of juices, nectars and soft drinks, mousses, instant products (cocoa, coffee milk powder, instant tea), pasta, jams, ketchups and sauces as well as in the segment of ready meals and processed vegetables. Moreover, Maspex manufactures vitamins and supplements. In addition, Maspex operates in other related fields, i.e. logistics, agricultural production (cooperation with farmers), environmentally friendly solutions.
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Partner in the following EIT Food projects
View all EIT Food projects-
InformPack
2021 > 2023projectInformPack explores the cross-cultural variations amongst consumers in terms of awareness, information gaps, issues and attitudes towards food packaging upon purchase and disposal patterns at home and on the go. -
projectEIT Food presents GROW, a project that gives farmers an active voice and makes them leaders in shaping a sustainable and resilient food system.
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Related
project
Proofs of concepts help to determine whether an idea, a specific concept or approach when turned into reality would bring societal impact as envisioned.
EIT Food RIS Fellowships
2018 > 2023
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The Activity Line is divided into 2 complementary programmes – RIS Fellowships dedicated to Master of Science students and graduates and RIS Talents dedicated to Ph.D. students and postdocs from EIT RIS countries which both aim to promote…
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Developing technology to improve food safety
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Developing appealing, nutritious food for healthy ageing
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The Smart Tags communication project is set to increase consumer trust towards food products by sharing information about the food product value chain during the whole life-cycle of the product, enabling novel service concepts and…
project
Creating an innovative food antioxidant from Olive oil by-products
EIT Food Digital Marketplace for Side Streams
2019 > 2020
project
A substantial part of the food industries' produce ends up to now as waste.
project
Improving the functionality, stability and quality of hydrocolloids
project
Spreads are very popular. However, they consist of a high percentage of saturated fatty acids, often based on palm fat, sometimes also including trans-fat.
Constituent sensing of small grains
2019 > 2020
project
Knowledge of the food constituents (e.g. protein, carbohydrates) is important for consumers as indicators of nutritional value as well as for the food producers concerning processing quality.
project
EIT Food’s Professional Development Framework aims to provide a key resource for the food sector by creating an integrated approach to develop a skilled, innovative workforce.
project
Bringing precision fermentation to the mass market
RIS Public Sector Representatives Activity Line
2021 > 2022
project
Capacity building and education for the public sector
Food System Master of Science Programme
2018 > 2022
project
Develop in-depth knowledge about food systems through studying consecutively at three distinct European academic institutions and use your knowledge to drive the future transformation of the food system.
project
Co-creating initiatives to increase consumer trust in food
project
Our objective is to produce a set of activities (summer schools, focus groups, professional workshops, stakeholders and community meetings, business creation support).
ONCOFOOD: New food solutions for cancer patients
2020 > 2022
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Preventing malnutrition in patients undergoing treatment for cancer
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EIT Food RIS Solutions is aimed at engaging student groups with multi-disciplinary backgrounds, from RIS countries and of all educational levels, to work jointly on problem cases responding to agrifood challenges in RIS countries.
The #AnnualFoodAgenda
2019 > 2022
project
The #AnnualFoodAgenda encourages consumers to think about the food they eat, increasing their knowledge of the entire value chain, and linking healthy diets to an active and healthy lifestyle, as well as to a healthier planet.
project
Improving communication of food health claims. This project builds on a previous programme of work to engage consumers and manufacturers on the wording of food health claims, with the aim of increasing consumer confidence and trust.
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The aim of this project is to test the effects of innovative ingredients (insect larvae) in poultry feeding to allow sustainable production, to improve animal welfare and to potentially meet the consumer demand for healthier, more natural…
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The aim of this project is to test and to promote solutions for the poultry industry in Italy, Poland and Spain in the area of safety risks for public health.
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Mycotoxins can significantly reduce food quality, especially in wheat production.
project
The major objectives are to look for, evaluate and to select processing tomato cultivars best adapted to RIS northern countries.
project
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