The sulphites present in wines are known for their allergic impact in more sensitive people. The project therefore aims to develop a new technology that reduces or even eliminates the need to use sulphur dioxide in wines, using chitosane.
New baking products, from bread to pizza, can be upgraded into the healthy food market by adding functional ingredients with beneficial impact on health by being a source of vitamin b, a source of fibre and digestible protein and a source of glutamic acid.
This project has as leader the portuguese company sovena group and has six participants from eu and non-eu countries. It covers 6 main r&d areas which are key in an environment of continuous process of optimisation and adding value within the olive oil chain (from farm to worldwide distribution).
Steam and irradiation as complementary methods for decontamination and preservation of food ingredients. Optimization of the process and evaluation of physicochemical and microbiological characteristics.