Improving the texture. nutritional and taste qualities of vegetable sauces and fruit preserves by Łowicz
The subject of the project is the development of new families of functional fruit preserves (jams and jam products) and vegetable preserves (ready-made wet tomato sauces) with health-promoting properties based on the existing lines of classic Łowicz jams and sauces, using the transglutaminase enzyme and functional polysaccharides from natural sources (Jerusalem artichoke, flaxseed, tomato fibre) to improve consistency, nutritional value and taste of vegetable sauces and gelled fruit products The project is focused on: – Total elimination or reduction of the artificial additives guar gum and modified starch – Reduction of sugar content by at least 10% in fruit products – Reduction of calorific value by at least 10% – Use of the transglutaminase enzyme and functional polysaccharides from natural sources (Jerusalem artichoke, flaxseed, tomato fibre) to improve the consistency, nutritional value and taste of vegetable sauces and gelled fruit products – Enhancing the products’ prebiotic properties by adding fibre fractions (inulin, lignan, pectin, lycopene) to the preparations. Functional additives will make it possible to limit the negative impact of processing on the nutritional values of the products; certain polysaccharides have a protective effect against, among others, polyphenols and themselves contain large amounts of bioactive compounds. The use of health-promoting functional additives and the enzyme transglutaminase will allow us to offer premium quality products at a price slightly above the price of mid-range products. The project is implemented in cooperation with the National Centre for Research and Development under the Intelligent Development Operational Programme for the years 2014-2020, Support for conducting R&D works by enterprises; Sub-measure: Industrial research and development works carried out by enterprises.
Total project value: PLN 28,642,443.71 CEuropean Funds contribution: PLN 15,740,227.61 Project implementation: from 01-05-2019 to 31-08-2023.