Funded under the National Recovery and Resilience Plan (NRRP), Mission 4 Component 2 Investment 1.3, Theme 10.
Funded under the National Recovery and Resilience Plan (NRRP), Mission 4 Component 2 Investment 1.3, Theme 10.
Innovations to improve the nutraceutical profile of fresh consumed veg...
Coordinator
Reformulation or improvement of relevant food products in the national context in order to: a) implement the nutritional characteristics also by reducing antinutrients or using bioprocessed ingredients (from raw products to ingredients) and limit the use of undesirable components (e.g. by using bioactives) along the food system b) improve food formulation and composition based on consumer perception and needs identified for specific target groups (in connection with Spoke 5 and 6) c) promote clear and ad hoc labelling as an information tool (in connection with Spoke 1 and 7) to increase the willingness to buy improved foods d) guarantee safety and affordability of new products (in connection with Spoke 1 and 3).
Selection of raw materials/ingredients with improved nutritional characteristics and limited undesirable components (M12)
Vegetable industry is actually prompted to develop more sustainable systems, able to satisfy the nutritional needs of an increasing world population and specific consumer demands. This challenge must be supported through technical innovations boosting sustainability, resilience and functional traits of the vegetable products. The cause/effect relationships between the process variants and the nutraceutical characteristics of the products have been the object of specific attention by the scientific community. However, there is still little evidence on the integration of the most effective strategies capable of producing fresh products with specific nutritional characteristics. The goal is therefore to develop production processes, based on the integration of the most promising process variants, which improve the nutraceutical value of model vegetables intended for fresh consumption: tomato and carrot.
