PROJECT DESCRIPTION
Implementation of Preservation Techniques to Extend the Shelf Life of Food Products at Universo Marciano.
The main objective of this project is to extend the shelf life of a specific food product, selected from the catalogue of the company Universo Marciano, through the application of advanced preservation techniques.
To this end, a detailed study of the factors that affect the stability and quality of the food, including aspects such as oxidation, microbiological activity and storage conditions, will be carried out. Based on this analysis, appropriate preservation strategies will be implemented, which may include heat treatments, modified atmosphere packaging, use of natural preservatives or innovative technologies such as high hydrostatic pressure.
In addition, the effectiveness of the solutions adopted will be evaluated in terms of sensory impact, food safety and economic viability, ensuring that the optimisation of the product’s shelf life does not affect its organoleptic properties and nutritional value.
This project will enable Universo Marciano to improve the quality and durability of its food products, optimising its preservation processes and reducing food waste, in line with principles of sustainability and efficiency in the food industry.
Methodology
PROJECT PHASES:
Phase 1.- Concept and ideation of the new formula for product conservation at the kitchen/laboratory level
1.1 Design of the storage formula
1.2 Recipe development with the new preservation formula.
1.3 Escandallo.
1.4 Shelf life analysis.
1.5 Sensory analysis.
1.6 Sensory adjustment and reformulation of the new conservation formula.
1.7 Sensory analysis validation of reformulation
Phase 2.- Monitoring of the project.
The Basque food laboratory may be required for small adjustments or information after the
Pilot test in plant.
Expected results at the end of the project
Line of scale prototypes laboratory concept of established developments
Technical sheet of the selected preparations
Theoretical nutritional characterization
Sensory analysis
The intellectual property of all the formulas will be exclusively of the promoter company
of the project, and the Basque Food Laboratory undertakes not to transfer information from these to
or to repeat the formulas for any other client, or to commercially exploit the
formulas or recipes from the Basque Food Laboratory.
Requirements from the company
The main objective of the project is the design, characterization and development of a line of innovative products for the company MARZIANOS
-Lengthen shelf life.
-Adjust production costs.
-Base the value proposition on circular economy and sustainability criteria.
-The developments must be:
• 100% natural
• Healthy
• Clean label
• Low salt content
- That they adapt to the new consumer
• Innovators
• Scalable
Resources
Basque Food Lab is a research and development classroom-laboratory located on the Campus of the Bilbao School of Hospitality. This classroom has a state-of-the-art kitchen with state-of-the-art technology and space for 25 people. It is a versatile and functional space ideal for exhibitions, pilot tests, talks, show cookings with producers and agents.
Results & Achievements
- Reduce the company´s environmental impact.
- Basing the value proposition on circular economy and sustainability criteria.
- Optimize operational efficiency in the production and distribution process, seeking significant reductions in associated costs. (Increase expiration dates)
Line of scale prototypes laboratory concept of established developments.
Technical sheet of the selected preparations.
Lead.
Theoretical nutritional characterization.
Sensory analysis.