H2P-FOODS
High Pressure for High Quality Foods
Scheda del progetto
Partner
Turbshopping S.n.c. di Turco Roberto & C.
DiSanaPianta Soc. Agr. Cooperativa
RW Consulting S.R.L.
ODR
Università di Torino – DISAFA
Istituto Zooprofilattico Sperimentale del Piemonte Liguria e Valle d’Aosta
H2P-FOODS uses hydrostatic high pressure pasteurization (HPP) technology to extend the shelf life of food products in the meat, delicatessen, fruit and vegetable supply chains. This technology will also be used to develop new products that meet the needs of specific consumer groups, such as the elderly or people with dysphagia. The project therefore has two objectives:
- ensure maximum food safety without compromising quality, through the selection and development of new foods based on the characteristics of HPP
- test sustainable packaging suitable for this technology.
High pressure treatment is better than traditional processes, as it preserves nutrients and color, ensuring safety, reduces processing times and costs, allowing companies, even small ones, access to new national and foreign markets.
Contacts:
Sergio Capaldo
m.blengetti@gmail.com
The correct implementation of the technology in the three supply chains examined (meat, gastronomy and fruit and vegetables) represents the main challenge of the project, since it aims to create healthier products that comply with the food safety requirements of current and future regulations. The obstacles will be overcome by developing specific treatment parameters, derived from the experiments carried out within the project.
The application of this process, whose safety was positively assessed in 2022 by the European Food Safety Authority (EFSA), is innovative as it allows to reduce the presence of contaminants in food and allows the production of foods without preservatives, in line with the demands of a market that is increasingly attentive to quality and consumer health. H2P-FOODS therefore aims to extend this innovative system to the territory affected by NODES, at the same time starting a research and development process of ecological packaging compatible with the pasteurization process.