H2020 SHEALTHY Project: Non-thermal physical technologies to preserve the healthiness of fresh and minimally processed fruits and vegetables
- Type Project
- Status Filled
- Execution 2019 -2023
- Assigned Budget 6.955.758,74 €
- Scope Europeo
- Main source of financing H2020
- Project website Proyecto SHEALTHY
Consumers are increasingly demanding fresh, healthy, convenient, sustainable, locally produced, and additive-free foods. The EU-funded SHEALTHY will employ non-thermal sanitization, preservation, and stabilization methods to improve safety, preserve nutritional quality, and extend the shelf life of minimally processed fruits and vegetables (MPVs). Demonstrations and validations will be conducted for MPVs and MPV-based juices and smoothies.
To improve the traceability and authenticity of raw materials throughout the entire value chain, new cooperative business models and logistics systems will be established. Importantly, these innovations will be tailored to the needs of local micro, small, and medium-sized enterprises. The project will also assess commercial viability, including consumer acceptance and regulatory, safety, and environmental factors.
The SHEALTHY proposal aims to evaluate and develop an optimal combination of non-thermal sanitization, preservation, and stabilization methods to improve safety (inactivation of pathogens and spoilage microorganisms), while preserving nutritional quality (up to 30%) and extending shelf life (up to 50%) of minimally processed fruit and vegetable products.
By combining and modulating non-thermal technologies with minimal processing operations, we will respond to consumer demand for fresh, healthy, convenient, sustainable, locally produced, and additive-free foods. The combined and optimized gentle technologies will be demonstrated and validated in two business cases: minimally processed fruits and vegetables and fruit- and vegetable-based juices and smoothies. Sanitization during washing will be optimized by applying a combination of ultrasound (US), electrolyzed water, plasma-activated water, High Intensity Pulsed Light, and Blue Light. Bioactive coatings and active, smart packaging will be applied to preserve the quality and extend the shelf life of minimally processed fruits and vegetables. Fruit- and vegetable-based juices and smoothies will be stabilized through US processing and high pressure. For the valorization of fruit and vegetable byproducts, pulsed electric fields and US membrane filtration will be used to extract bioactive compounds. Sustainable and flexible processing methods will be transferred and adapted to the needs of local fruit and vegetable micro and SMEs, connecting primary producers through innovative cooperative business models and new logistics systems to improve the traceability and authenticity of raw materials throughout the fruit and vegetable value chain.
Commercial viability will be assessed, including consumer acceptance and regulatory, safety, and environmental aspects. SHEALTHY will combine technological trends and consumer needs to enable business models, technology transfer, and market orientation that will facilitate the transition to a new collaborative agri-food ecosystem for traditional, local, and rural SMEs across the EU.
The SHEALTHY project addresses a major problem in the food industry: the need to improve the safety, nutritional quality, and shelf-life of minimally processed fruits and vegetables (F&V), as well as F&V-based juices and smoothies. This is crucial, as it addresses the growing demand for fresh, healthy, convenient, sustainable, and additive-free foods.
By developing methods that increase the safety and nutritional value of food while extending its shelf life, SHEALTHY contributes to reducing food waste, a major environmental issue. Furthermore, offering healthier food options can have a positive impact on public health by providing consumers with better dietary choices. The overall objectives include developing an optimal combination of non-thermal sanitation, preservation, and stabilization methods that inactivate pathogens and spoilage microorganisms while preserving the nutritional quality of food. The project aims to demonstrate and validate these technologies in practical cases.
Furthermore, it seeks to transfer these sustainable and flexible processing methods to local F&V micro, small, and medium-sized enterprises (SMEs). This involves interconnecting primary producers through new cooperative business models and new logistics systems to improve traceability and authenticity throughout the fruit and vegetable value chain. Finally, the project seeks to assess commercial viability, consumer acceptance, and compliance with regulatory, safety, and environmental standards, thereby facilitating the transition to a new collaborative agri-food ecosystem for traditional, local, and rural SMEs across the EU.
Throughout the SHEALTHY project, several significant achievements were reached:
- Technology and Product Combinations: More than 50 technology and product combinations were explored for two main business cases: remediation and conservation, and stabilization.
- Selection of active compounds: New antimicrobial and antioxidant compounds (1 antimicrobial compound and 2 antioxidants) were chosen based on in vitro efficacy, literature reviews and their relevance to industrial applications.
- Decision Support System (DSS) Validation: A decision support system was validated to guide the selection of non-thermal technologies aimed at improving the lifespan of SHEALTHY products, thus providing valuable guidance for technology providers and SMEs.
- Pilot process definition: Appropriate technology was selected and pilot processes for extraction and purification were defined for scalability.
- Support for innovation: New business models were developed to foster innovation within SMEs and facilitate technology adoption in pilot trials.
- Efficient Logistics Systems: Collaborative networks and clusters were established to improve the efficiency of logistics systems, ensuring traceability throughout the food chain and unlocking new opportunities in local and regional food systems.
- Real-Time Monitoring Device: A real-time monitoring device was created to track variables related to freshness and ripening, including temperature, humidity, and ethylene levels.
- Counterfeit Detection: Low-cost, consumer-oriented indicators were developed to identify counterfeit fruit juices and smoothies, including a freshness indicator ink based on ammonium molybdate and palladium sulfate.
- Pilot Trials: Eleven pilot trials were conducted in four European countries to produce new or improved products and processes in Spain, Italy, Serbia, and Germany.
- Technology Impact Study: The project conducted comprehensive studies on the impact of combined soft technologies on food composition, sensory quality, safety, and consumer perception. A Preliminary Risk Assessment (PRA) was conducted for regulatory compliance.
- Environmental and Economic Sustainability: An integrated life-cycle thinking approach was employed to assess and optimize the environmental, economic, and social impacts of project processes, utilizing methodologies such as Life Cycle Assessment (LCA), Life Cycle Costing (LCC), and Social Life Cycle Assessment (SLA). Key Results: Soft technologies reduced food losses by approximately 40%, ensuring the authenticity and quality of fruits and vegetables. New products and processes met consumer demand for healthier diets, successfully extending the shelf life of these products. The project demonstrated that implementing new technologies could offset potential negative environmental and economic impacts, contributing to a more sustainable food production system. Exploitation and Dissemination: The final exploitation plan identified 13 Key Exploitable Results (KERs) along with their business models, showing how the partners intend to leverage these results in the market. The dissemination plan aimed to share these findings, especially with the scientific and academic communities.
With innovative technologies and sustainable processes, the EU-funded SHEALTHY project is extending the shelf life of locally produced fruits and vegetables. When it comes to a healthy diet, nothing compares to eating fruits and vegetables (F&V). In fact, a diet rich in F&V can help lower blood pressure, reduce the risk of heart disease and stroke, prevent some types of cancer, and decrease the risk of eye and digestive problems. F&V can even keep our appetite in check and therefore contribute to weight loss. So what's the catch? "Since local produce has a very short shelf life, most F&V found in supermarkets is imported and has been treated with chemicals that could be harmful to our health and the environment," says Elena Torrieri, a professor at the University of Naples Federico II.
With support from the EU-funded SHEALTHY project, Torrieri is leading an effort to sustainably extend the shelf life of locally produced produce. The project uses a combination of non-thermal sanitization, preservation, and stabilization methods as a means to improve the safety, quality, and freshness of F&V. “The project aims to respond to consumer demand for fresh, healthy, convenient, sustainable, locally produced, and additive-free foods that are safe and nutritious,” adds Torrieri. A transparent local and regional food system Focusing on minimally processed fruits and vegetables and fruit- and vegetable-based juices and smoothies, the project developed and studied various technologies and processes, all designed to meet the needs of small local producers. These included non-thermal technologies, active biodegradable films, biopolymer coatings, chemical-free washing and sanitizing solutions, a bioactive compound extraction process, new packaging technologies, and a substitute for thermal pasteurization.
The project also defined holistic and collaborative business models aimed at increasing the competitiveness of local and regional food producing and processing SMEs. “Through our collaborative, SME-led business models, we were able to establish transparent local and regional food systems where farmers, food processors, logistics providers, and consumers are all involved and interconnected,” explains Torrieri. Foods with Longer Shelf Life and Higher Nutritional Value Using its washing, preservation, and stabilization technologies, SHEALTHY developed 11 prototypes of minimally processed fruits and vegetables and six prototypes of juices and smoothies, all suitable for pilot-scale production. “Our processes not only extend the shelf life of minimally processed fruits and vegetables by 30% to 50%, but also increase the natural value of minimally processed fruits and vegetables by 20% to 30% and of juices and smoothies by 70% to 130%,” notes Torrieri. "Overall, we managed to reduce food loss by 40%."
To ensure that local producers could take advantage of these solutions, the researchers organized training sessions and implemented efficient logistics systems. To help consumers make informed purchasing decisions, they also created a freshness indicator and a tool to identify counterfeit fruit juices and smoothies. A win for farmers, food processors, suppliers, and consumers. Through its focus on supporting local producers, the SHEALTHY project has contributed to job creation and retention in rural areas. In the long term, its work could boost the competitiveness, sustainability, circularity, and diversity of regional and local food systems. “With SHEALTHY, everyone wins,” concludes Torrieri. “Small and medium-sized food processors and suppliers benefit from being better positioned to meet consumer demand for healthier food, while consumers benefit from access to healthier fruits and vegetables.”
The SHEALTHY project has achieved advances that surpass the state of the art during its existence: Improved market targeting and capacity: Increased capacity of small and medium-sized food processors and suppliers to meet the demand for healthier diets. Socioeconomic/social impact: Strengthened market position of these companies, potentially boosting economic growth and job creation. Increased consumer access to healthier food options. Increased availability of healthy foods: Development of foods with healthy attributes, improving sustainability and public health. Socioeconomic/social impact: Potential reduction in healthcare costs through improved public health. Increased consumer awareness and preference for sustainable and nutritious foods. Development of food processing methods and technologies tailored to SMEs: Tailor-made food processing methods that preserve the nutritional and functional properties of foods. Socioeconomic/social impact: SMEs can offer higher-quality products, generating competitive advantages.
Consumers benefit from foods with improved nutritional profiles. Creation of flexible and optimized food processing units: Adapted technologies for the production of seasonal raw materials, improving safety and preserving nutritional properties. Socioeconomic/social impact: More efficient use of resources and reduced waste, contributing to environmental sustainability. SMEs benefit from the flexibility to respond to market demands. Ensuring food authenticity and reducing food losses: Improved logistics and monitoring systems, reducing food losses and ensuring authenticity. Socioeconomic/social impact: Increased consumer confidence in food products. Reducing losses can generate economic gains for producers and a lower environmental impact. Boosting new business models and job creation: Development of new business models, supporting job creation, especially in rural areas. Socioeconomic/social impact: Potential to revitalize rural economies and retain jobs.
Skills development through training programs. Contribution to competitive and sustainable local food systems: Long-term contributions to the competitiveness, sustainability, and diversity of regional/local food systems. Socioeconomic/social impact: Potential for more resilient local economies, reduced environmental impact, and benefits of the circular economy. Overall, the project has successfully integrated technological advances with market needs, generating economic growth and social benefits, particularly in terms of health, sustainability, and regional development.
- ENCO SRL (ENCO SRL)
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