Periodic Reporting for period 3 - SHEALTHY (Non-Thermal physical technologies to preserve healthiness of fresh and minimally processed fruit and vegetables)
Reporting period: 2022-05-01 to 2023-10-31
The SHEALTHY project addresses a significant issue in the food industry: the need to improve the safety, nutritional quality, and shelf-life of minimally processed fruits and vegetables (F&V), as well as F&V-based juices and smoothies. This is crucial because it responds to the growing consumer demand for fresh, healthy, convenient, sustainable, and additive-free food.
By developing methods that increase the safety and nutritional value of food while extending its shelf life, SHEALTHY contributes to reducing food waste, which is a major environmental concern. Additionally, offering healthier food options can have a positive impact on public health by providing consumers with better dietary choices.
The overall objectives include developing an optimal combination of non-thermal sanitization, preservation, and stabilization methods that inactivate pathogens and spoilage microorganisms while preserving the food's nutritional quality. The project aims to demonstrate and validate these technologies in real-world business cases. Furthermore, it seeks to transfer these sustainable and flexible processing methods to local F&V micro and SMEs. This involves interconnecting primary producers through novel cooperative business models and new logistics systems to enhance traceability and authenticity along the F&V value chain. Lastly, the project aims to assess commercial feasibility, consumer acceptance, and compliance with regulatory, safety, and environmental standards, thereby facilitating a transition towards a new collaborative agrifood ecosystem for traditional, local, and rural SMEs across the EU.
By developing methods that increase the safety and nutritional value of food while extending its shelf life, SHEALTHY contributes to reducing food waste, which is a major environmental concern. Additionally, offering healthier food options can have a positive impact on public health by providing consumers with better dietary choices.
The overall objectives include developing an optimal combination of non-thermal sanitization, preservation, and stabilization methods that inactivate pathogens and spoilage microorganisms while preserving the food's nutritional quality. The project aims to demonstrate and validate these technologies in real-world business cases. Furthermore, it seeks to transfer these sustainable and flexible processing methods to local F&V micro and SMEs. This involves interconnecting primary producers through novel cooperative business models and new logistics systems to enhance traceability and authenticity along the F&V value chain. Lastly, the project aims to assess commercial feasibility, consumer acceptance, and compliance with regulatory, safety, and environmental standards, thereby facilitating a transition towards a new collaborative agrifood ecosystem for traditional, local, and rural SMEs across the EU.
Over the course SHEALTHY project, several significant achievements were made:
1. Technology-Product Combinations: More than 50 combinations of technology and products were explored for two main business cases: sanitation and preservation, and stabilisation.
2. Selection of Active Compounds: Novel antimicrobial and antioxidant compounds (1 antimicrobial and 2 antioxidant compounds) were chosen based on in vitro efficacy, literature reviews, and their relevance to industrial applications.
3. Validation of Decision Support System (DSS): A Decision Support System was validated to guide the selection of non-thermal technologies, aimed at improving the shelf life of SHEALTHY products, thereby providing valuable guidelines for technology providers and SMEs.
4. Pilot Process Definition: Suitable technology was selected, and pilot processes for extraction and purification were defined for scalability.
5. Innovation Support: New business models were developed to foster innovation within SMEs and facilitate the adoption of technology in pilot trials.
6. Efficient Logistics Systems: Collaborative networks and clusters were established to enhance the efficiency of logistics systems, ensuring traceability across the entire food chain and unlocking new opportunities in local and regional food systems.
7. Real-time Monitoring Device: A real-time monitoring device was created to track variables related to freshness and ripening, including temperature, humidity, and ethylene levels.
8. Counterfeit Detection: Low-cost, consumer-oriented indicators were developed to identify counterfeit fruit juices and smoothies, including a freshness-indicating ink based on ammonium molybdate and palladium sulfate.
9. Pilot Trials: Eleven pilot runs were conducted across four European countries to produce new or improved products and processes in Spain, Italy, Serbia, and Germany.
11. Impact of Technologies Study: The project conducted comprehensive studies on the impact of combined mild technologies on food composition, sensory quality, safety, and consumer perception. Preliminary Risk Assessment (PRA) was performed for regulatory compliance.
12. Environmental & Economic Sustainability: An integrated Life Cycle Thinking approach was employed to evaluate and optimize the environmental, economic, and social impacts of project processes, utilizing methodologies like Life Cycle Assessment (LCA), Life Cycle Costing (LCC), and Social Life Cycle Assessment (SLCA).
Main Results:
Mild technologies reduced food losses by approximately 40%, ensuring the authenticity and quality of fruits and vegetables.
New products and processes met consumer demands for healthier diets, successfully extending the shelf life of these products.
The project demonstrated that the implementation of new technologies could offset potential negative environmental and economic impacts, contributing to a more sustainable food production system.
Exploitation and Dissemination:
The final exploitation plan identified 13 Key Exploitable Results (KERs) along with their business models, showcasing how partners intend to leverage these outcomes in the market. The dissemination plan aimed to share these findings, especially with the scientific and academic communities.
1. Technology-Product Combinations: More than 50 combinations of technology and products were explored for two main business cases: sanitation and preservation, and stabilisation.
2. Selection of Active Compounds: Novel antimicrobial and antioxidant compounds (1 antimicrobial and 2 antioxidant compounds) were chosen based on in vitro efficacy, literature reviews, and their relevance to industrial applications.
3. Validation of Decision Support System (DSS): A Decision Support System was validated to guide the selection of non-thermal technologies, aimed at improving the shelf life of SHEALTHY products, thereby providing valuable guidelines for technology providers and SMEs.
4. Pilot Process Definition: Suitable technology was selected, and pilot processes for extraction and purification were defined for scalability.
5. Innovation Support: New business models were developed to foster innovation within SMEs and facilitate the adoption of technology in pilot trials.
6. Efficient Logistics Systems: Collaborative networks and clusters were established to enhance the efficiency of logistics systems, ensuring traceability across the entire food chain and unlocking new opportunities in local and regional food systems.
7. Real-time Monitoring Device: A real-time monitoring device was created to track variables related to freshness and ripening, including temperature, humidity, and ethylene levels.
8. Counterfeit Detection: Low-cost, consumer-oriented indicators were developed to identify counterfeit fruit juices and smoothies, including a freshness-indicating ink based on ammonium molybdate and palladium sulfate.
9. Pilot Trials: Eleven pilot runs were conducted across four European countries to produce new or improved products and processes in Spain, Italy, Serbia, and Germany.
11. Impact of Technologies Study: The project conducted comprehensive studies on the impact of combined mild technologies on food composition, sensory quality, safety, and consumer perception. Preliminary Risk Assessment (PRA) was performed for regulatory compliance.
12. Environmental & Economic Sustainability: An integrated Life Cycle Thinking approach was employed to evaluate and optimize the environmental, economic, and social impacts of project processes, utilizing methodologies like Life Cycle Assessment (LCA), Life Cycle Costing (LCC), and Social Life Cycle Assessment (SLCA).
Main Results:
Mild technologies reduced food losses by approximately 40%, ensuring the authenticity and quality of fruits and vegetables.
New products and processes met consumer demands for healthier diets, successfully extending the shelf life of these products.
The project demonstrated that the implementation of new technologies could offset potential negative environmental and economic impacts, contributing to a more sustainable food production system.
Exploitation and Dissemination:
The final exploitation plan identified 13 Key Exploitable Results (KERs) along with their business models, showcasing how partners intend to leverage these outcomes in the market. The dissemination plan aimed to share these findings, especially with the scientific and academic communities.
Progress beyond the state of the art has been achieved by SHEALTHY project during its lifetime:
Enhancing Market Orientation and Capacity: Improved capacity of small and medium-scale food processors and suppliers to meet the demand for healthier diets.
Socio-economic/Societal Impact: Strengthened market positions of these businesses, potentially leading to economic growth and job creation. Enhanced consumer access to healthier food options.
Increasing Availability of 'Healthy' Foods: Development of food with "healthy" attributes, leading to enhanced sustainability and public health.
Socio-economic/Societal Impact: Potential reduction in healthcare costs due to improved public health. Increased consumer awareness and preference for sustainable and nutritious foods.
Developing SME-Adapted Food Processing Methods/Technologies: Tailored food processing methods preserving nutritional and functional properties of foods.
Socio-economic/Societal Impact: SMEs can offer higher-quality products, leading to competitive advantages. Consumers benefit from foods with better nutritional profiles.
Creating Flexible and Optimized Food Processing Units: Adapted technologies for seasonal raw material production, improving safety and preserving nutritional properties.
Socio-economic/Societal Impact: More efficient use of resources and reduced waste, contributing to environmental sustainability. SMEs benefit from the flexibility to respond to market demands.
Ensuring Food Authenticity and Reducing Food Losses: Improved logistics and monitoring systems, reducing food losses and ensuring authenticity.
Socio-economic/Societal Impact: Enhances consumer trust in food products. Reduced losses may lead to economic gains for producers and reduced environmental impact.
Stimulating New Business Models and Job Creation: Development of new business models, supporting job creation, especially in rural areas.
Socio-economic/Societal Impact: Potential for revitalizing rural economies and retaining jobs. Skills development through training programs.
Contributing to Competitive, Sustainable Local Food Systems: Long-term contributions to competitiveness, sustainability, and diversity of regional/local food systems.
Socio-economic/Societal Impact: Potential for more resilient local economies, reduced environmental impacts, and circular economy benefits.
Overall, the project has successfully integrated technological advancements with market needs, leading to both economic growth and societal benefits, particularly in terms of health, sustainability, and regional development.
Enhancing Market Orientation and Capacity: Improved capacity of small and medium-scale food processors and suppliers to meet the demand for healthier diets.
Socio-economic/Societal Impact: Strengthened market positions of these businesses, potentially leading to economic growth and job creation. Enhanced consumer access to healthier food options.
Increasing Availability of 'Healthy' Foods: Development of food with "healthy" attributes, leading to enhanced sustainability and public health.
Socio-economic/Societal Impact: Potential reduction in healthcare costs due to improved public health. Increased consumer awareness and preference for sustainable and nutritious foods.
Developing SME-Adapted Food Processing Methods/Technologies: Tailored food processing methods preserving nutritional and functional properties of foods.
Socio-economic/Societal Impact: SMEs can offer higher-quality products, leading to competitive advantages. Consumers benefit from foods with better nutritional profiles.
Creating Flexible and Optimized Food Processing Units: Adapted technologies for seasonal raw material production, improving safety and preserving nutritional properties.
Socio-economic/Societal Impact: More efficient use of resources and reduced waste, contributing to environmental sustainability. SMEs benefit from the flexibility to respond to market demands.
Ensuring Food Authenticity and Reducing Food Losses: Improved logistics and monitoring systems, reducing food losses and ensuring authenticity.
Socio-economic/Societal Impact: Enhances consumer trust in food products. Reduced losses may lead to economic gains for producers and reduced environmental impact.
Stimulating New Business Models and Job Creation: Development of new business models, supporting job creation, especially in rural areas.
Socio-economic/Societal Impact: Potential for revitalizing rural economies and retaining jobs. Skills development through training programs.
Contributing to Competitive, Sustainable Local Food Systems: Long-term contributions to competitiveness, sustainability, and diversity of regional/local food systems.
Socio-economic/Societal Impact: Potential for more resilient local economies, reduced environmental impacts, and circular economy benefits.
Overall, the project has successfully integrated technological advancements with market needs, leading to both economic growth and societal benefits, particularly in terms of health, sustainability, and regional development.