Cyprus Millers Participates in Research & Innovation Project for Taro Flour Development
- Apr 30
- 1 min read
Cyprus Millers successfully participated in the implementation of the project NPD-CAPBLD/0624(B)/0058, carried out under the Cyprus Recovery and Resilience Plan “Cyprus – Tomorrow”, funded by the European Union – NextGenerationEU through the Research and Innovation Foundation (RIF).
The project, titled “Unlocking the Potential of Taro: A Niche Product for Healthier Living” (UPTAROL), focused on evaluating the feasibility and development potential of taro flour as an innovative and health-oriented food ingredient.
As part of the project, Cyprus Millers explored the technical, commercial, and strategic aspects of producing flour derived from taro (kolokasi), a crop with strong historical and cultural ties to Cyprus. The initiative examined opportunities related to gluten-free and plant-based nutrition trends, while also assessing the potential of taro flour in modern food applications.
The project included feasibility analysis, product formulation studies, experimental development activities, pilot testing, market evaluation, and regulatory assessment. Particular emphasis was placed on product quality, sustainability, food safety, and the potential contribution of alternative flour solutions to the evolving food industry.
Through this initiative, Cyprus Millers strengthened its research and innovation capabilities while contributing to the broader objectives of sustainable food innovation and support for local agricultural heritage. The project also reinforced the company’s commitment to exploring new product opportunities aligned with changing consumer preferences and international market trends.
The project NPD-CAPBLD/0624(B)/0058 was implemented under the Cyprus Recovery and Resilience Plan “Cyprus – Tomorrow”, funded by the European Union – NextGenerationEU through the Research and Innovation Foundation.
