Aims and objectives

InnoSol4Med project specific aims and objectives are:

1. NEW SUSTAINABLE INGREDIENTS; studying substances (natural alternatives for replacing synthetic additives) that in synergy with non-invasive innovative technological solutions (ozone, nanoemulsions, fermentation) will potentiate the production of fresh and fermented high-value, RTE, sustainable food products with enhanced quality, safety, shelf life, nutritive value and functionality; at the same time, establishing the pre-selection criteria to identify ingredients that have potential to improve human health intestinal microbiota/function, health disorders, vitamin deficiencies, etc. in the specific targeted population and valorizing local products by increasing diversification of foods/food ingredients with high nutritional/sensory/functional properties;

2. INNOVATIVE FOOD PRODUCTS; developing new products through optimization and application of fermentation on non-conventional raw materials (fermented products from nuts/legumes for alternative proteins) and fortified traditional products (fresh cheese, bread) exploiting the important Mediterranean (Med) heritage of microbial biodiversity of the traditional products;

3. VALORIZATION OF THE LOCAL AGRO-FOOD BY-PRODUCTS; reducing environmental impacts to obtain high-value new functional compounds and encouragement of their implementation in more cost-effective industrial processes to contribute to waste reduction, as well as the sustainability of the sector; valorizing local products by increasing diversification of foods/food ingredients with high nutritional/sensory/functional properties;

4. KEY FACTORS AFFECTING CONSUMER ATTITUDES AND PREFERENCES; measurement of the factors influencing the adoption of healthy dietary behaviors through multi-country consumer surveys. Promotion of healthy Med diet, social behaviors, physical activity, and functional food choices via awareness activities tailored for targeted consumer groups of different ages;

5. FOOD BUSINESS STRATEGIES; Development of new food business approaches tailored for industries and stakeholders that are interested in the proposed solutions (including SMEs), defining food prototypes and the challenges needed for their production by local industries, and assessing its potential for future industrial technology transfers;

6. MED LOCAL PRODUCERS’ INCOME; by developing low-cost and competitive innovative solutions, reducing safety concerns related to small-scale traditional productions, and promoting sustainable rural development.