Photo: Jon-Are Berg-Jacobsen © Nofima

New technologies:Less waste, betterfood

Worldwide, an estimated 400 millionmetric tonnes of plant-based foodwaste is created every year, and thepotential for improvement isenormous. Implementing newtechnologies in the food industry canhelp us utilize more of each plant, andthereby reduce waste.

In the EU funded research projectInProVe, European research scientistsare working to provide the foodindustry with new opportunities forcreating more sustainable potato andvegetable products. The researchersare teaming up with foodmanufacturers to ensure that theresearch is relevant to the industry.

New ready-made food products willbe developed during the project.

Microwaves: Killing germs faster

Preventing bacterial growth is crucialto all food manufacturers. Theresearchers will test how efficientlythree new microwave techniques canmake off with bacteria on potatoesand vegetables.

Microwaves require little power andwater in order to neutralize bacteria,compared to autoclaves, and is muchfaster – for some products microwavetreatment can speed up the processby up to 90 percent.

InProVeWe want to make better use of peels, stalks and other waste from the potatoand vegetable industries, by using technologies that reduce food waste, have alow environmental impact and provide healthier and more tasteful foods.

Photo: Jon-Are Berg-Jacobsen © Nofima

InProVe © Nofima 2018

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As the food is exposed to heat for asignificantly shorter period of time, itdoes not become overcooked, andvegetables retain more of theirnutrients.

Pulsed electric fields (PEF): Avoidingchemicals

Pulsed electric fields, or PEF, is atechnology where electricity is usedto induce pores in microbial, plant oranimal cells. PEF can be used as apretreatment to increase the yield byextracting starch from potato waste,or carotenoids from carrot peels. Thevaluable components in peels, stalksand other waste can be extracted in asafe and simple manner withouthaving to resort to chemicals whichare harmful for the environment.

Foods that undergo treatment fromthese new technologies also becomesafer, healthier and more tasteful.

Using less energy

The researchers will work withpotatoes, carrots, broccoli,cauliflowers, black salsify, celery roots,peas and legumes. As a part of thetesting, the researchers willinvestigate the food safety, qualityand nutritional value of potatoes andother vegetables that are treated withthe new technologies.

The project also aims to developcomputer models to predict howdifferent processes will affect thenutritional value of food products. Inaddition, they will create a tool for

helping food manufacturers to reducetheir energy and water consumptionand thereby increase profitability. Inorder to save even more energy, theresearchers will also try out entirelynew ways of packaging products.

The goal is that the technical solutionswe develop as part of this project willresult in less waste on all levels of thepotato and vegetable production, fromdelivery at the production plants towhen they are eaten.

Photo: © OFG

InProVe © Nofima 2018

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Processing design and innovativetechnologies: Design and developenhanced innovative processes toimprove the use of food raw materialsand improve food quality.

By-product processing: Developprocesses to valorize potato andvegetable by-products from the pre-processing and stabilization of by-products, and extract valuablecompounds using green extractiontechnologies such as SFE on PEF pre-treated biomass.

Modelling and validation: Compareconventional and industrial scalemicrowave systems in validationstudies and nutrient retention analyses.

Product quality and safety: Performmacro- and micro-nutrient,microbiological and sensory analysis onfresh and processed vegetables.

Dissemination and communication:Communicate and transfer knowledgefrom research results to the potato andvegetable industries as well as thepublic in general.

Management: Coordinate the workbetween researchers and stakeholdersto secure progress and deliveriesaccording to plan.

InProVe: Less waste and better food with new technologies

Contact

Trond LøvdalProject CoordinatorScientist, Nofimatrond.lovdal@nofima.no+47 913 12 335

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For more information, visit our website: inproveproject.eu