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SHEALTHY

Financiado

Cerrado

Non Thermal physical technologies to preserve healthiness of fresh and minimally...

Non Thermal physical technologies to preserve healthiness of fresh and minimally processed fruit and vegetables SHEALTHY proposal aims to assess and develop an optimal combination of non-thermal sanitization, preservation and stabilization methods to improve the safety (inactivation of pathogens and spoilage microorganisms), while preservin... ver más

31/10/2023

ENCO SRL

7M€

Presupuesto del proyecto: 7M€

Líder del proyecto

ENCO SRL No se ha especificado una descripción o un objeto social para esta compañía.

TRL 4-5

Fecha límite participación Sin fecha límite de participación.

Ver 24 Participantes

Financiación concedida El organismo H2020 notifico la concesión del proyecto el día 2023-10-31

SFS-16-2018: Towards healthier and sustainable f...

I+D

Cerrada hace 6 años

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Información adicional privada

No hay información privada compartida para este proyecto. Habla con el coordinador.

24 Participantes

ENCO SRL

720.36K€ | Lider

GOOD FOOD

N.D. | Participante

INNVACIO I RECERCA INDUSTRIA...

485.25K€ | Participante

CNTA

682.50K€ | Participante

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Duración del proyecto: 54 meses Fecha Inicio: 2019-04-23
Fecha Fin: 2023-10-31

Líder del proyecto

ENCO SRL No se ha especificado una descripción o un objeto social para esta compañía.

TRL 4-5

Presupuesto del proyecto 7M€

Fecha límite de participación Sin fecha límite de participación.

Descripción del proyecto SHEALTHY proposal aims to assess and develop an optimal combination of non-thermal sanitization, preservation and stabilization methods to improve the safety (inactivation of pathogens and spoilage microorganisms), while preserving the nutritional quality (up to 30%) and prolonging the shelf-life (up to 50%) of minimally processed F&V products. By combining and modulating non-thermal technologies with minimally processing operation, we will respond to consumers’ demand for fresh, healthy, convenient, sustainable and locally produced and additive-free food. The combined and optimised mild technologies will be demonstrated and validated in 2 business cases: Minimally processed fruits and vegetables and Fruit and vegetable-based juices & smoothies. Sanitization during washing will be optimized by applying in combination ultrasound (US), electrolysed water, plasma activated water, High Intensity Pulsed Light and Blue Light. Bioactive coating, active and intelligent packaging will be applied for quality preservation and shelf life extension of minimally processed F&V. F&V-based juices & smoothies will be stabilized by US and high pressure processing. For F&V by-product valorisation, US, pulsed electric field and membrane filtration will be used to extract bioactive compounds. Sustainable and flexible processing methods will be transferred and adapted to the need of local F&V micro and SMEs, interconnecting primary producers through novel cooperative business models and new logistics systems, to enhance the traceability and authenticity of raw materials along the F&V value chain. Commercial feasibility will be assessed, including consumer acceptance and regulatory, safety and environmental aspects. SHEALTHY will combine the technology trends and consumer needs to afford the business models, technology transfer and market orientation that will facilitate the transition towards a new collaborative agrifood ecosystem for traditional, local and rural SMEs around EU.

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