PILOT SCALE TRIALS IN SPAIN

Soto del Ebro S.L. is a Spanish company, which develops its activity in Aldeanueva de Ebro, province of La Rioja, and within the main area of pear production of the Denomination of Origin “Pera de Rincón de Soto”,

next to the Ribera del Ebro. With an experience of more than 20 years, its main objective is to produce, store and market pears, especially from the Pera Variety Conference, receiving all its production at the PDG. Its capacity of production and storage, in perfectly conditioned and refrigerated facilities, reaches one million kilos.

Business case 1: minimally processed fruit and vegetables

Soto del Ebro is engaging in improving and extending the shelf-life of products using a combination of mild technologies (Electrolyzed Water or Plasma Activated Water) to disinfect their pears.  The objectives are: to reduce microbial load, to set the colour, to substitute fungicide.

The sanitisation process consists in washing of the pears with a PAW or EW; then pears preservation, occurs through dipping (bioactive coating). Thanks to this method, pears can be stored for longer and food waste will be reduced.

Another very important aspect is the optimisation of the logistical chain; Soto del Ebro takes care of its products, in fact, pears conditions are monitored during the storage period.

Huerta de Peralta starts its activity in 1987, dedicated to the production of vegetables under protected cultivation. During these more than 20 years of activity, the company has undergone profound changes imposed by the no less changing conjuncture of the agricultural sector and, of course, and above all, by the evolution of habits and habits of a consumer in growing search for “The new” and “the comfortable”.

Business case 1: minimally processed fruit and vegetables

Huerta de Peralta is engaging in improving and extending the shelf-life of products using a combination of mild technologies (Electrolyzed Water or Plasma Activated Water with UVC irradiation and Ultrasound) to disinfect their salads. The objectives are: to reduce microbial load and to reduce oxidation process.

The sanitisation process consists in washing of the salads with PAW, EW, UVC and apply UVC irradiation or US; the 2nd step, the salad preservation, occurs through dipping (bioactive coating) or with active packaging. Thanks to these methods, salads can be stored for longer and food waste will be reduced.

Ekolo Productos Ecológicos, S.A. is a business project founded in Arróniz (Navarre – Spain) based on the

international Slow Food movement that promotes a healthier, more sustainable nutrition. They are specialists in processing fresh fruit directly from orchards.

Business case 2: fruit and vegetable-based juices & smoothies

Ekolo Productos Ecológicos, S.A. objectives are to reduce microbial load prior to make the juice, to reduce oxidation process.

The sanitisation process consists in washing of the raw materials (apple, oranges, pears) with PAW, EW and applying light technology; the 2nd step, the juices and smoothies stabilisation, occurs through a combination of US and HPP (High pressure processing). Thanks to these methods, juices and smoothies can be stored for longer and food waste will be reduced.


PILOT SCALE TRIAL IN ITALY

COMEX is a company born from the passion for the land that has been handed down for generations. The quality of the product comes from the fact that the raw material is followed from sowing to harvesting. The treated products are San Marzano cherry tomatoes and fennels. COMEX will follow the market demand and the impact on the innovation processes of agri-food products to support the full satisfaction of customer needs.

 

Business case 1: minimally processed fruit and vegetables

COMEX is engaging in improving and extending the shelf-life of products using a combination of mild technologies (Electrolyzed Water, Plasma Activated Water and Ultrasound) to disinfect their fennels. The objectives are: to reduce microbial load and to reduce oxidation process.

The sanitisation process consists in washing of the fennels with a combination of PAW, EW and US; the 2nd step, the fennel preservation, occurs through dipping (bioactive coating) or with active packaging. Thanks to these methods, fennels can be stored for longer and food waste will be reduced.

Another very important aspect is the optimisation of the logistical chain; COMEX takes care of its products, in fact, fennels conditions are monitored during the storage period.

For over a century and a half, the Sodano family has cultivated five hectares of land in Pomigliano d’Arco, working with passion in the industry, generation after generation. The aim of the farm is to cultivate local products, favouring certain vegetable ecotypes of great value that have now almost disappeared.

Business case 1: minimally processed fruit and vegetables

Agrisod is engaging in improving and extending the shelf-life of products using a combination of mild technologies (Electrolyzed Water, Plasma Activated Water and Ultrasound) to disinfect their tomatoes. The objectives are: to reduce microbial load and to reduce oxidation process.

The sanitisation process consists in washing of the cherry tomatoes and cabbages with a combination of PAW, EW and US; the 2nd step, the cherry tomatoes and cabbages preservation, occurs through dipping (bioactive coating) or with active packaging. Thanks to these methods, cherry tomatoes and cabbages can be stored for longer and food waste will be reduced.

Business case 2: fruit and vegetable-based juices & smoothies

 

Dodaco objectives are to reduce microbial load prior to make the juice, to stabilize the product and reduce oxidation process.

The sanitisation process consists in washing of the raw materials (apple, oranges, pears) with a combination of PAW, EW and light technology; the 2nd step, the juices and smoothies stabilisation, occurs through a HPP (High pressure processing). Thanks to these methods, juices and smoothies can be stored for longer and food waste will be reduced.


PILOT SCALE TRIAL IN BELGIUM

Bio Base Europe Pilot Plant is a non-profit SME located in Ghent, Belgium. BBEPP was established as a multipurpose pilot and demo infrastructure for the bio economy and the key enabling technology Industrial Biotech. The initial funding came from Interreg Flanders-Netherlands project Bio Base Europe (2008-2013). BBEPP is fully operational since 2012.

BBEPP works on Sustainable Extraction and purification of Bioactive compounds from fruit by-products generated during food processes.

The extraction process will be optimised and validated in an industry relevant and scalable environment.  BBEPP will be collected data regarding mass balances, use of chemicals, throughput.  Enough product will be produced during these runs to enable testing in the market and the applications. All this information is required to convince management and investors to implement the technology.


PILOT SCALE TRIAL IN SERBIA

Cold Pressok, established in 2013, pioneered cold press technology not only in Serbia but also in a whole region. Their vision is to create a positive change towards eating habits by offering tasty, plant based, nutrition driven products with accessibility and functionality as a key factor. They say absolutely NO to additives, preservatives, added sugar, palm oil, dairy, gluten and soy. Colpressok developed in their view a strong R&D team that is in constant search of new highly nutritious ingredients, recipes, and smart technologies that could offer healthy and tasty alternatives to industry-driven, processed food, and beverages options. The company claims that transparency, integrity, and community will always stay at the heart of its brand.

Business case 1: minimally processed fruit and vegetables

CP is engaging in improving and extending the shelf-life of products using a combination of mild technologies (Electrolyzed Water, Plasma Activated Water and Ultrasound) to disinfect their apples and oranges. The objectives are: to reduce microbial load and to reduce oxidation process.

The sanitisation process consists in washing of the apples and orange with a combination of PAW, EW and US; the 2nd step, the apples and orange preservation, occurs through dipping (bioactive coating) or with active packaging. Thanks to these methods, apples and orange can be stored for longer and food waste will be reduced.

Another very important aspect is the optimisation of the logistical chain; CP takes care of its products, in fact, apples and orange conditions are monitored during the storage period.

Business case 2: fruit and vegetable-based juices & smoothies

CP objectives are to reduce microbial load prior to make the juice and smoothies, to reduce oxidation process.

The sanitisation process consists in washing of the raw materials (apples and orange) with a combination of PAW, EW and light technology; the 2nd step, the juices and smoothies stabilisation, occurs through a combination of US and HPP (High pressure processing). Thanks to these methods, juices and smoothies can be stored for longer and food waste will be reduced.