Improving the texture, nutritional value and taste of vegetable sauces and fruit preserves from the Łowicz brand
Project location: ZPOW Agros Nova Sp. z o. o. Sp.k. ul. Gen. Wł. Sikorskiego 5, 99-400 Łowicz
The subject of the project was to develop new families of functional fruit preserves (jams and jam products) and vegetables (ready-made wet tomato sauces) with health-promoting properties based on the existing lines of classic jams and sauces of the Łowicz brand.
– Use of the transglutaminase enzyme and functional polysaccharides derived from natural sources (Jerusalem artichoke, linseed, tomato fiber) to improve the consistency, nutritional value and taste of vegetable sauces and fruit products
The project activities aimed to:
– complete elimination or reduction of artificial additives: guar gum and modified starch,
– reducing sugar content by at least 10% in fruit preserves,
– reduction in caloric value by at least 10%
– giving products prebiotic properties by adding fiber fractions (inulin, lignan, pectins, lycopene) to the products.
Functional additives made it possible to limit the negative impact of processing on the nutritional value of processed products.
The project was carried out in cooperation with National Centre for Research and Development under the Smart Growth Operational Programme for 2014-2020, Axis Support for R&D work by enterprises; Sub-measure: Industrial research and development work carried out by enterprises.
Total project value: 28,642,443.71 PLN
Contribution of European Funds: 15,740,227.61 PLN
Project implementation: May 1, 2019 – December 31, 2023