Main Project Results - OVERVIEW
Definition of traditional food product:
A product frequently consumed or associated with specific celebrations and/or seasons, transmitted from one generation to another, made in a specific way according to the gastronomic heritage, distinguished and known thanks to its sensory properties and associated to a certain local area, region or country.
Control of biologically derived and process induced chemical hazards in TFPs.
Efficiency of active packaging systems tested in semi industrial cheese production
Use of Nuclear Magnetic Resonance techniques for:
- assessment of changes in packaging materials during food contact
- study of food degradation in packaging materials
- migration test on active packaging films
The use of active films which contains at the surface special substances acting as protecting agent may help to increase food quality and shelf life.
Monitoring of the Time- temperature
Time- temperature profile monitoring (performed in supermarket refrigerators, transportation vehicles, home refrigerators, home leaders)showed some significant temperature abuses in the chill supply chain. Consumer practices are not ideal, perishable foods are kept frequently at wrong places in refrigerators.
Physicochemical data (i.e. pH, water activity, moisture content) collected during the shelf life of selected TFPs showed great visibility: certain level could suppress the growth of pathogenic micro organism but in other cases no inhibitory action was observed.
Effects on cows diet and milking
Long term effect of cows diet supplementation based on different sources of rapeseeds or extruded linseeds on cows performances:
- No reduction in dry matter intake, milk yield and milk fat content
- Animal weight and milk protein content were depressed
Reduction of daily milking from twice to once (ODM) in early lactation to increase nutritional quality of milk:
- increase of milk fat (20%) and protein (7%) contents
- no increase in vitamins A or E contents in milk
- increase of milk losses (about 36% during the first 18 weeks of lactation) ODM does not seem to be an interesting alternative to obtain milk with an increased nutritional quality
Dairy-cured hams & smoked salted salmon
Technological innovation to improve the salt distribution and reduce the overall salt content in dry-cured hams:
- A method was developed for restructured hams (RH), which accelerated the salt distribution and drying
- K-lactate improve microbiological stability in RH with reduced salt content
- Computed tomography was useful for the process characterization
Improved marketing and supply chain organization methods for TFPs
Analysis and comparison of the results of the survey with 271 companies belonging to 91 traditional food chains across three European countries (Belgium, Italy and Hungary) and of the survey with 47 support organizations in ten European countries (Italy, Hungary, Belgium, Austria, Switzerland, Greece, Spain, Czech Republic, Romania, France).
The results from the first survey show that there are cultural differences influencing the innovation capacity of traditional food chains, but that in general collaboration has a significant effect. However, also the level of innovation capacity has a positive correlation with the geographical distance of external knowledge .
Effect of the diet and the storage of fruits on human health
Consumption of cheese with reduced Sfas can limit the increased blood concentration of atherogenic fatty acids (myristics acid, C14:0)
Bioactive compounds are affected by storage. Domestic storage affects food nutritional value i.e. determinants of the global quality of strawberry as well as of all fruits and vegetables are related to both the native quantity of bioactive compounds in food and the storage treatments.
Training and dissemination results
Technology transfer activities reaching 23.500 SMEs were implemented by TDUs and research centres and universities in 15 countries: France, Italy, Belgium, Greece, Spain, Portugal, Denmark, Czech Republic, Hungary, Austria, Turkey, Germany, Poland, Slovenia and Great Britain.
233 training activities targeting more than 6.226 participants .