A new physical method to improve the functionality of selected hydrocolloids with respect to a better texture of food, as well as easier handling in different applications is suggested. This method is based on a continuous treatment by ultra-high pressure homogenization (UHPH) where a liquid is pumped through a narrow valve using high pressures of up to 350 MPa. Structure and conformation of hydrocolloids are modified resulting in different functionality. The aim of the project is to utilize UHPH for physical modification of pectin and oat fibers allowing for the development of new ingredients able e.g. to replace existing animal-based stabilisers like gelatin or health concerning carrageenan, as well as improve stabilisation and quality of oat fibers in food products. Industrial advantage will result in higher sustainability, a broader range of foods, including products for vegans and new food applications.
HPHC - Development and application of hydrocolloids functionalized by dynamic high pressure
Improving functionality of hydrocolloids in respect to better texture of food and easier handling in different applications using ultra high pressure
VITAL: Validation of Innovative Tools to Assess and to improve microbioLogical safety in the food chain
Conventional microbiological testing takes time to get results. This impacts the supply chain, causing delays to get to market whilst results come back on finished but not shipped goods.
Packaging needs to become more sustainable!
Application of fungi protein in the development of sustainable and healthy food products.
Read our 2020 Activity Report to learn more about EIT Food activities run in Southern Europe.
It is well known that alternative proteins can carry sustainable and ethical advantages over meat, but are we sacrificing our health for the planet’s?