The 11th International Conference on High Pressure Bioscience and Biotechnology (HPBB2022) will be held 5 July - 8 July 2022 at the University of Copenhagen. Two of our SHEALTHY colleagues from UCPH and SDU, Qiushuang Song and Ashwitha Amin, will present their work from SHEALTHY. In addition, there will be many other interesting keynote talks and [...]
From 31 May to 1 June, SHEALTHY was at the PLMA in Amsterdam. PLMA is the largest Private label food show in Europe, where retail stores , supermarket chains and etc. come together to develop new products that suppler would produce under retail trade mark. The focus was on vegan, gluten free, low sugar products . [...]
SHEALTHY has participated at Festival of the New European Bauhaus in online mode from 9th to 12th of June. The Festival has brought together citizens from all walks of life to debate and shape our future landscape. It was an opportunity to explore the New European Bauhaus values of beauty, sustainability and togetherness, and their power [...]
The Festival of the New European Bauhaus is taking place from the 9th to the 12th of June as a hybrid event—in Brussels and online. It aims to bring people from across Europe to debate and discuss how to build a more sustainable, beautiful, and inclusive world. In order to do so, the Festival will foster synergies between [...]
On May 17 2022, SHEALTHY project has been presented at Food4Future. Food4Future is the platform for every food sector professional who wants to be updated about last food processing technologies tendencies, innovation in healthy food products and sustainable and efficient production. Cluster Food+I has presented SHEALTHY project in front of every shareholder/stakeholder of F&V sector talking [...]
Factors affecting consumer choice of novel non-thermally processed fruit and vegetables products: Evidence from a 4-country study in Europe. Fruit and vegetables (F&V) are key elements of a healthy and balanced diet providing humans with essential nutrients and bioactive compound. Increased consumer interest in health and sensory aspects of foods (e.g., freshness, naturalness, and nutritional value) [...]
Interview with Dr. ÓSCAR RODRÍGUEZ, Senior Research Scientist in IRIS Technology Solutions and leader of the “Combination and Optimization of non-thermal mild processing at lab scale” work package. What is the main role of your organization in this project? IRIS is a Deep-Tech Engineering company specialized in Real Time Monitoring and Industrial Artificial Intelligence Solutions for [...]
SHEALTHY is going to Food for Future World Summit! Bilbao (Spain) will host Food 4 Future World Summit, the place to be for any professional in the food industry and its value chain, where you can acquire the latest and most promising food technology applications, robotics and automation, data technology, or processing techniques. From May 17th [...]
On June 1st , SHEALTHY will take part to the EU Partner Event, under the umbrella of the EU Green Week. This year's edition focuses on the European Green Deal - the EU’s sustainable and transformative growth strategy for a resource-efficient and climate-neutral Europe by 2050. The aim of the Partner Events is contributing to the [...]
From 21 to 23 March 2022, SHEALTHY was at the IFE: International food and drink in London. Companies from more then 100 countries present the product. This year there was a special attention to healthy, no preservatives , plant based products where Cold Pressok is strong with offerings. More then 30.000 professionals come together with around [...]
