foodinnov

[foodinnov]

Very interesting concept; would focus on the products and their qualities rather than referring to (no)meat.

[foodinnov]

Very interesting European funded project. Once proven to operate flawlessly would be interesting to set-up the whole process in a a modular design allowing effective and efficient implementation everywhere.

[foodinnov]

Primor joins University of Aveiro to develop new Cured/Preserved meat products

Primor Charcutaria Prima and the University of Aveiro, have established a partnership that aims to create new and healthier delicatessen, i.e, with less salt and additives. Using high pressure technology the product shelfe-life can be extended by two to tree times compared to the standard expiring date of these products. University of Aveiro is developing a high pressure technology that consists of pasteurizing cured/preserved meat products under athermic conditions (room temperature) or cold, leading to microbial destruction. The quality of the processed meat products is not affected and at the same time the commercial shelf-life is considerably increased. The implementation of this technique will allow Primor to increase the export of delicatessen products in particular to more distant markets, reducing the risks and costs of product return. At the same time it protects the consumer by ensuring higher standards of food safety.

[foodinnov]

Portugal - Fruit Growers will know if the fruit is ready to be harvested by phone

A mobile application, developed in the Technological Park of Óbidos in Portugal, will allow fruit growers to know when the fruit is mature enough to be harvested and avoid a waste of five per cent in each batch of fruit to market.

The application, called "ultracarpo" is based on an ultrasound device linked to the smartphone connected to a kind of tweezer which, when resting on the fruit, sends information about glucose levels accurately identifying that is maturing .

The idea aims to put an end to one of major problems of produces which lies in the fact that to assess the maturity the fruit has to be stuck with a probe, which does not give accurate information and leads to a waste.

The mentor of the project, Ricardo Cardoso, considered that "often the fruit is picked earlier than it should, to endure the time of cold storage and on supermarket shelves" and secondly "about 5% of each batch of fruit is lost in this process the probe stick. "

One method that may have its days counted from the second half of this year, as the “ultracarpo” application gets "tested and working."

The prototype is being developed by Impactwave, a business incubator in the Technological Park of Óbidos  and beyond this it is expected to allow "automatically calculate the size of the fruit and make a record of information that producers can provide customers with a technical the fruit from flowering to commercialization”

[foodinnov]

Portuguese food company wins gold medal at the Moscow Fair Prodexpo

Nutrigreen is a newly established company in Torres Novas by a young team dedicated to the distribution of fresh fruits and vegetables,production of fruit bars, fresh fruit's juices and purees and still polyphenol, a substance rich in natural antioxidants

 The jury considered the fresh fruit puree the best product  for "innovation and product excellence" in the event, among 200 other candidates for the award, from different countries.

It is the second time that the company receives an international distinction, as in last November received an innovation award for its fruit bars at SIAL Middle East in Abu Dhabi, United Arab Emirates.

[foodinnov]

Portugal - Government Creates New Secreatary of State of Food and Agricultural Research and innovation

Due to higher demands from the international markets concerning food safety and food innovation, the Portuguese Government, has created a new Secretary of State that will integrate all the services of the Veterinary National Laboratory (LNIV) and the Agricultural Research Institute (INIA). The objective is to protect and to add value to the Portuguese biological resources as well as to stimulate exports. 

Professor Nuno Vieira e Brito has been appointed as the leader of this Secretary of State.  

[foodinnov]

Governo Espanhol pensa alargar a data limite de consumo de alguns alimentos

Segundo Ministério da Agricultura, Alimentação e Meio Ambiente do Governo espanhol um em cada 5 espanhóis consome produtos depois de terminado o seu prazo de validade.

O Governo Espanhol, através do seu Ministro ramo, Miguel Arias Cañete, pretende rever a Data Limite de Consumo de muitos alimentos para verificar se as mesmas se adequam à realidade e pensa mesmo alargar o prazo de vários produtos.

O próprio Ministro garantiu ontem que come iogurtes até cinco dias após o término do prazo de validade.

O artigo completo do El País.

[foodinnov]

17 to 19 November 2013

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