Novel ways to berry goodness
There is a reason why berries are considered one of the healthiest foods you can eat. Not only are they rich in vitamins, minerals, fibre and prebiotics, they are also said to help lower cholesterol levels, fight inflammation, keep arteries healthy and protect against cancer. However, the seasonality and relatively short shelf lives of berries limit consumer access to their nutritional benefits. The EU-funded FRIETS project is now investigating ways to develop novel processed strawberries, raspberries and blackberries of superior quality and nutritional characteristics with an extended shelf life. The tools FRIETS is employing to achieve this goal are high-precision agriculture and innovative processing methods involving dehydration and edible coatings. The project brings together 13 partners from Cyprus, Greece, Malta, Romania and the United Kingdom, and it includes a total of 116 knowledge and research exchange trips. These secondments aim to promote mobility between researchers and contribute to the transfer of knowledge and experience between individuals, companies and universities.
Cooperation yields benefits
Dr Athanasios Angelis-Dimakis of FRIETS project partner University of Huddersfield, United Kingdom, states in a news item posted on the university’s website: “The project is now nearing the end of its second year, and we have already noticed the benefits of co-operation between universities and industry. The strong links created have resulted in innovative research, strengthening this project’s research and development output.” Research outputs so far include the discovery that modifying osmotic dehydration methods through the use of alternative osmotic agents makes it possible to replace conventional salts and sugars, leading to healthier foods. The project team is also investigating how edible coatings can increase berry shelf life. Life-cycle analysis and life-cycle cost analysis are also being employed to determine products’ environmental and financial impacts, respectively, across all the stages of their life for sustainable solutions at a reasonable cost. “The researchers taking part in the FRIETS project gain an in-depth understanding of industry requirements that transforms knowledge into next-generation products and services,” remarks Dr Angelis-Dimakis. “The companies involved will also reap the benefits as this research will enhance and add value to their products and processes and potentially expand the companies’ product catalogue and list of services, as well as broaden their intellectual property rights.” FRIETS (Sustainable optimization of the value chain of added-value fresh and dried berries through the integration of Precision Agriculture management strategies and innovative dehydration and edible coating) is coordinated by Greek company Rezos Brands. The 4-year project ends in August 2025. For more information, please see: FRIETS project website
Keywords
FRIETS, berry, dehydration, edible coating, strawberry, raspberry, blackberry, shelf life
