Over the course SHEALTHY project, several significant achievements were made:
1. Technology-Product Combinations: More than 50 combinations of technology and products were explored for two main business cases: sanitation and preservation, and stabilisation.
2. Selection of Active Compounds: Novel antimicrobial and antioxidant compounds (1 antimicrobial and 2 antioxidant compounds) were chosen based on in vitro efficacy, literature reviews, and their relevance to industrial applications.
3. Validation of Decision Support System (DSS): A Decision Support System was validated to guide the selection of non-thermal technologies, aimed at improving the shelf life of SHEALTHY products, thereby providing valuable guidelines for technology providers and SMEs.
4. Pilot Process Definition: Suitable technology was selected, and pilot processes for extraction and purification were defined for scalability.
5. Innovation Support: New business models were developed to foster innovation within SMEs and facilitate the adoption of technology in pilot trials.
6. Efficient Logistics Systems: Collaborative networks and clusters were established to enhance the efficiency of logistics systems, ensuring traceability across the entire food chain and unlocking new opportunities in local and regional food systems.
7. Real-time Monitoring Device: A real-time monitoring device was created to track variables related to freshness and ripening, including temperature, humidity, and ethylene levels.
8. Counterfeit Detection: Low-cost, consumer-oriented indicators were developed to identify counterfeit fruit juices and smoothies, including a freshness-indicating ink based on ammonium molybdate and palladium sulfate.
9. Pilot Trials: Eleven pilot runs were conducted across four European countries to produce new or improved products and processes in Spain, Italy, Serbia, and Germany.
11. Impact of Technologies Study: The project conducted comprehensive studies on the impact of combined mild technologies on food composition, sensory quality, safety, and consumer perception. Preliminary Risk Assessment (PRA) was performed for regulatory compliance.
12. Environmental & Economic Sustainability: An integrated Life Cycle Thinking approach was employed to evaluate and optimize the environmental, economic, and social impacts of project processes, utilizing methodologies like Life Cycle Assessment (LCA), Life Cycle Costing (LCC), and Social Life Cycle Assessment (SLCA).
Main Results:
Mild technologies reduced food losses by approximately 40%, ensuring the authenticity and quality of fruits and vegetables.
New products and processes met consumer demands for healthier diets, successfully extending the shelf life of these products.
The project demonstrated that the implementation of new technologies could offset potential negative environmental and economic impacts, contributing to a more sustainable food production system.
Exploitation and Dissemination:
The final exploitation plan identified 13 Key Exploitable Results (KERs) along with their business models, showcasing how partners intend to leverage these outcomes in the market. The dissemination plan aimed to share these findings, especially with the scientific and academic communities.
