Funded under the National Recovery and Resilience Plan (NRRP), Mission 4 Component 2 Investment 1.3, Theme 10.
Funded under the National Recovery and Resilience Plan (NRRP), Mission 4 Component 2 Investment 1.3, Theme 10.
Highlights
Spoke 04
Over the three-year period, research activities evolved from the analysis of nutritional and technological needs in the food sector to the development and testing of new products and processing solutions. This transition connected scientific evidence directly with the requirements of the food industry and collective catering systems, while maintaining attention to public health and environmental sustainability.
Reformulation activities led to measurable improvements in nutritional quality and food safety. Results documented reductions in antinutrients and undesirable components, including decreases in sugars, salt and saturated fats, with attention to specific population groups. Evidence also demonstrated enhanced micronutrient bioavailability, the presence of bioactive compounds and improved sensory acceptability, supported by studies on consumer preferences. Clearer and more targeted nutritional information contributed to more informed dietary choices.
From a technological perspective, significant results were obtained through the implementation of smart and mild bioprocessing techniques, including controlled fermentation, enzymatic treatments and encapsulation strategies. These approaches supported the preservation of nutritional quality throughout shelf life, reduced environmental impact and improved production efficiency, while ensuring reliable microbiological safety indicators.
Specific attention was also devoted to collective catering and distribution systems. The research analysed the nutritional quality and environmental impact of meals provided in public canteens and tested monitoring systems based on intelligent sensors. In parallel, the work contributed to the development and updating of databases on spoilage and pathogenic microorganisms.
Methodologically, WP 4.1 adopted an integrated approach combining nutritional analysis, sensory evaluation, biotechnology and consumer perception studies. This framework enabled the design of healthier and more sustainable products without compromising sensory and cultural acceptability and established a replicable model for future research and technological transfer activities. Collaborative networks between research institutions, food industries and catering systems further supported innovation scaling and knowledge transfer.
Reformulation or improvement of relevant food products in the national context in order to: a) implement the nutritional characteristics also by reducing antinutrients or using bioprocessed ingredients (from raw products to ingredients) and limit the use of undesirable components (e.g. by using bioactives) along the food system b) improve food formulation and composition based on consumer perception and needs identified for specific target groups (in connection with Spoke 5 and 6) c) promote clear and ad hoc labelling as an information tool (in connection with Spoke 1 and 7) to increase the willingness to buy improved foods d) guarantee safety and affordability of new products (in connection with Spoke 1 and 3).
Innovation of food (bio)processing using smart and mild technologies and fermentation to improve nutritional quality while ensuring safety and environmental sustainability throughout the shelf life of foods. Nutritional quality and biodiversity are targeted through both advanced and sustainable processes (including encapsulation) to preserve and improve at-risk (micro)nutrient composition of relevant food categories and exploiting microbiological and biotechnological applications to impact on nutritional quality. Such (bio)technological approaches (e.g., fermentation, enzyme treatments, etc.) are validated by process markers also directed to ensure food production safety and quality targeting new food habits (e.g., ready to eat food and novel food consumption) and sustainability, promoting production efficiency and utilisation of alternative sources (in connection with Spoke 2 and 3).
Enhancement of food quality and shelf life within the catering system (public canteens and fast-food chains) as well as the distribution system (e.g., retails) to improve products and consumption models offered also taking advantage from smart sensor-based procedures and new strategies targeting "inclusion and awareness” of the consumer (in connection with Spoke 2 and 7) and nutritional information. Activities start from analysis of overall food quality of mass food catering (e.g., public canteens), main fast-food chains and the large-scale distribution to redirect towards sustainable diet/menus/products and personalised/ precision nutrition (in connection with Spoke 1, 2 and 5).
List of products that would benefit reformulation (based on population need and exposure, producer’s contingency and development plans, regulatory relevance) (M6)
List of food (bio)processing technologies that would benefit improvement in terms of preservation of nutritional quality, reduction of environmental impact while guaranteeing food safety (M6)
List of (bio)technological approaches that could be used to enhance functionality of food products (M9)
List of the best/most important (private label) food pilots to be improved and/or identification and engagement of catering and distribution system stakeholders to promote “offer” innovation (M12)
List of health promoting catering systems and practices (M12)
List of mainly spoilage microorganisms to support innovation in food processing and distribution system and list of pathogen microorganisms to support Risk assessment, management, and communication (M18)
