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.
Process optimization in production of unrefined upcycled ingredients f...
Highlights
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).
Innovation of food (bio)processing using smart and mild technologies and fermentation to improve nutritional quality while ensuring safety and environmental sustainability throughout the shelf life of foods. Nutritional quality and biodiversity are targeted through both advanced and sustainable processes (including encapsulation) to preserve and improve at-risk (micro)nutrient composition of relevant food categories and exploiting microbiological and biotechnological applications to impact on nutritional quality. Such (bio)technological approaches (e.g., fermentation, enzyme treatments, etc.) are validated by process markers also directed to ensure food production safety and quality targeting new food habits (e.g., ready to eat food and novel food consumption) and sustainability, promoting production efficiency and utilisation of alternative sources (in connection with Spoke 2 and 3).
Prototyping of new sustainable and healthy products to meet consumer needs in terms of nutritional and functional targets, but also sensory characteristics and convenience, thus increasing adoption in the long term by promoting exploitation of the previous implemented approaches (see WP4.1, WP4.2) to develop new pilot food products (food design) also in connection with start-up acceleration programmes (activities are also in connection with Spoke 3).
Selection of raw materials/ingredients with improved nutritional characteristics and limited undesirable components (M12)
Development or implementation of at least two reformulated food products for each food category relevant for the impact on general and at-risk groups (M36)
Pilot application of at least two new food labels promoting health and sustainability to increase the adherence to a healthy dietary pattern and encouraging producers to make healthier and more sustainable food products (M24)
Development or improvement of at least 3 technological approaches to innovate food production (including cooking and shelf life) in terms of nutritional quality, safety, and sustainability (M24)
Quality by design: innovation in food design concept to be applied to different benchmark products (n=4 prototypes) (M24)
Athletes should be able to fully cover their nutritional needs through consumption of foods, in adequate quantity and quality. Frequent competitive commitments and high intensity daily workouts justify the use of supplements, especially in the case of situations of temporary inability to maintain correct eating habits.
The project uses compounds with recognized nutritional functionality, that are obtained from side streams of the oilseeds processes and other vegetal waste from food preparation and products to innovate food sport products. In this sense, the project shares the mission of the Upcycled Food Association to reduce food waste by growing the upcycled economy.
To transform byproducts stream to a viable food ingredient, pretreatment and processing modifications are needed because nutritional and technological properties and sensory-perceived characteristics of the upcycled ingredient must be satisfied. Producers must adjust their approach when handling byproducts if they desire to maximize their value.
The research will involve different activities as reported below.
