The pâté with bioactive ingredients for diabetes sufferers was designed as a component of the diet for consumers suffering from diabetes and associated disorders. The main purpose of this recipe is to regulate carbohydrate metabolism and, eventually, to improve the antioxidant status of the organism through the use of plant fragments rich in bioflavonoids and other bioactive ingredients. The leaf extract of white mulberry was proposed to be the main active ingredient of the new product.
As confirmed by research on patients carried out under the “Bioactive Food” project, the developed products (or products with a highly similar bioactive content) may potentially have a positive impact on consumer health.
While the pâté with bioactive ingredients for diabetes sufferers is above all a dietary supplement for consumers, it may also be a part of a dietary therapy.
The pâté with bioactive ingredients for diabetes sufferers is part of the “meals” product group which includes bakery products, snacks, lunch meals, desserts and beverages.
The production technology of pâté with bioactive ingredients for diabetes sufferers was developed by the academic staff of the Department of Gastronomy Sciences and Functional Foods as part of research efforts under the research project No. POIG 01.01.02-00-061/09 “New bioactive foods with programmed health-promoting properties.” In accordance with project requirements, the authors allocated the technology discussed to the group of technologies intended for commercialization. Afterwards, its market value was assessed by an independent party selected through a tender procedure. Authors of the solution contributed to the valuation process with their knowledge in the fields of food and nutrition technologies and food processing. The market valuation took account of the results of food and clinical trials performed during project implementation with the use of other products containing white mulberry extract. The trial based on similar products included assessing the impact of health-promoting foods on specific nutrition and health parameters in type 1 diabetes. When assessing the market value of the technology, account was also taken of the potential licensees’ ability to make a health claim for the formulation of the food product containing an ingredient of plant origin (the leaf extract of white mulberry).
After the tests, in June 2015, the team of authors reported the outcomes of scientific research and the related know-how to the Center for Innovation and Technology Transfer as per the applicable procedure. Next, the University launched a dedicated procedure to make the decision on the commercialization of the solution in accordance with the Management rules for copyrights, related rights, industrial property rights and the principles for commercialization at the Poznań University of Life Sciences. The Director of the Center for Innovation and Technology Transfer issued a favorable opinion on the suitability of the technology for commercialization. The opinion was accepted by the competent Deputy Rector. As a next step, the Board in charge of Commercialization and Intellectual Property of the University adopted a resolution authorizing the University to launch the commercialization process. Upon meeting the internal procedural requirements, an invitation to submit offers for the purchase of a technology license was published at the website of the Center for Innovation and Technology Transfer. The proposal to purchase a non-exclusive license was submitted by OLD Original Bolesław Sękowski, a trade and service company. On November 25, 2015, a license agreement for the non-exclusive use of the technology was signed between OLD Original Bolesław Sękowski, a trade and service company, and the Poznań University of Life Sciences. Less than a month later, after the Restauracja Concordia „Pro Design” sp. z o.o. sp. k. submitted a proposal to purchase a non-exclusive license, another license agreement was signed, authorizing the non-exclusive use of the production technology of pâté with bioactive ingredients for diabetes sufferers.
The proceeds from license fees receivable by the University will be settled as per the Procedure for income calculation and monitoring in projects of priority axis 1 and 2 of the Innovative Economy Operational Program. The University is required to use this procedure because the research on the production technology of pâté with bioactive ingredients for diabetes sufferers was financed with funds accessed under the Innovative Economy Operational Program co-financed by the European Regional Development Fund.
Recently, OLD Original Bolesław Sękowski, a trade and service company, has accessed external financing for the construction of a catering facility whose menu will include pâté prepared using the technology licensed from the University.
In 2017, Restauracja Concordia „Pro Design” sp. z o.o. sp. k. extended its menu with a pâté prepared using the licensed technology and started selling it under the commercial name of Pâté with dried leaves of white mulberry.