The task of this research project is to develop natural preservatives, mainly herb-based extracts and essential oils as a new alternative for the preservation and safety of food products.
The aim is to create and produce functional food items which benefit human health and which would be proven by quality researchers. Natural vitamins and biologically active substances would be used for making such products.
Isolation and characterisation of health improving natural products from plant materials - mainly from by-products of baltic region horticulture - plant leaves, berry seeds, etc. Establishment of production technology for such products.
To create technology for new quality whipped mass sweets and whipped fillings and to introduce it into production, with the aim of prolonging the shelf life of whipped mass sweets and whipped fillings and increasing product assortment
Fermfood aims to develop fermented products by using lactic acid bacteria with antimicrobial activity for bread production. To achieve the above, the appropriate technology and procedures must be set up and tested.
To create new production technology for confectionery articles by using baltic and nordic regions growing organic actinidia, cucurbita, physalis alkekengi and helianthus tuberosus, as well as economic technologies and equipment designed to save maximum biologically active materials.