However, the penetration in the market of those technologies depends on the countries and the sectors. Improvement of equipment concerning production capacity and reliability, as well as, better knowledge and understanding of the industry, have facilitated in the last years the adoption of these technologies. High pressure processing (HPP), membrane filtration (MF), pulsed electric field (PEF), UV light (UV), and Irradiation are the main ones used commercially at an industry level.
Therefore, the food industry has been adapting to this challenge, and in the last years there have been multiples advances in the development of innovative non-thermal preservation techniques.Īmong the non-thermal food preservation technologies used, some apply mechanical, electromagnetic, light, or electric energy to inactivate micro-organisms. This trend is motivated by the consumer’s new consciousness, since the consumer is more and more aware of the effects of excessive heat in food that often damage the ingredients and lead to a sensorial and nutritional loss.
#Innovative food processing methods free#
Consumers look for natural and nutritious ingredients, free from additives and excessive heating. The consumer demand for minimally processed foods has been rapidly increasing. It is noteworthy that High Pressure Processing (HPP) is one of the most accepted non-thermal technologies. The expansion of those technologies in the industry is driven by customers’ demand for premium, natural (preservative-free), and safe (pathogen-free) products with extended shelf-life. Avoiding modifications generated by heat processing, they generally provide minimally processed foods and beverages with better flavor, freshness while keeping health promoting compounds. The project consortium includes research institutes and industries from Norway, Sweden, Iceland and Spain, combining expertise in seaweed cultivation, biomass processing, fermentation, enzymology, and product development and quality control, to cover the value chain from raw material to finished food products.Non-thermal preservation technologies use mechanical, electromagnetic, light, or electric energy to inactivate microorganisms.
Based on the processed ingredients, the project will further develop innovative food products that are nutritious, tasteful and have well-documented effects on consumer health. This will be achieved through employing enzymes and fermentation to increase nutritional availability and remove inedible or potentially harmful substances, and to introduce novel sensory properties. The primary objective of the "ProSeaFood" project is to apply advanced processing methods to increase the digestibility and nutrient availability of brown seaweeds. However, for brown seaweed to become a widespread food ingredient, improved processing methods to increase the edibility and nutritional value of both new and existing products are required. Large-scale, sustainable cultivation is now increasing the availability of high-quality seaweed biomass in Europe. Brown seaweeds are important as food in East Asia, but presently underutilized in the Western world. Agricultural food production faces large technological and environmental challenges to remain sustainable, highlighting a pressing need for utilization of new food sources and alternative production sites.
0 kommentar(er)
