Acronym NA
Category
Seafood Processing
Title Riktig Emballering for Redusert Matsvinn - Proper packaging for reduced food waste Programme National Programme
Instrument (FP6)
Contact Type (FP7)
Strand (Interreg)
NA
Theme (FP7)
Activity Area (FP6)
Regional Area (Interreg)
Action (COST)
NA
Specific Programme (FP7)
NA
Funding source National Coordinator Thomas Eie Coordinator email NA
Coordinator institution
NA
Institutions involved
NA - BWL Maskin (Norway) ,
NA - Grilstad AS (Norway) ,
NA - Hallvard Lerøy (Norway) ,
NA - Lauvsnes Gartneri (Norway) ,
NA - Lexit Group (Norway) ,
NA - Matvett (Norway) ,
NOFIMA - Norwegian Institute of Food, Fisheries and Aquaculture Research (Norway) ,
NA - Promens AS (Norway) ,
NA - Tommen Gram (Norway) ,
NA - Østfoldforskning AS (Norway) ,
Start year 2015 End year 2017 Funding (€) € 630,530 Website https://prosjektbanken.forskningsradet.no/en/project/FORISS/244418?Kilde=FORISS&distribution=Ar&chart=bar&calcType=funding&Sprak=no&sortBy=date&sortOrder=desc&resultCount=30&offset=0&Prosjektleder=Thomas+Eie Summary Develop packaging technologies for increased product quality and optimal shelf life.The activities in the project are performed in specific cases for the industrial companies.
Case: Vegetabiles
The results from experiments conducted in 2015 on tomatoes packaged with ethylene scavengers are presented to the project group. The experiment concluded that ethylene scavengers removed ethylene in the packages, but the removal of ethylene had no significant effect on firmness and colour of the tomatoes. Results from this work are presented at the 2nd Euro-Mediterranean Symposium on Fruit and Vegetable processing (Avignon, 4-6 April 2016).
A new case on packaging of broccoli and cauliflower is initiated. A meeting with case participants is conducted. The springtime of 2016 are used for obtaining information on the current packaging and storage conditions as a basis for planning of package experiments to be performed in the coming season (June to September).
Case: Cold cuts from meat
Food waste from cold cuts of meat is often caused by leakages in packages leading to discoloration, shorter shelf life and other quality defects. Discoloration of cold cuts packaged in modified atmospheres arises by a combination of light with small amounts of oxygen in the headspace. An experiment imitating the present distribution and sale in store of packages of cold cuts, packaged in a thermoforming machine with different films has been performed. The test constituted different storage temperatures with and without illumination. Mechanical properties of the materials, gas content and colour of the products were analysed. A slight fading of products was measured in the packages (without residual oxygen) under light exposure.
Case: Fresh seafood products
Results from trial performed in 2015 is presented and shows that different gases and packaging methods of fresh product of seafood will contribute to better quality preservation and thus the possibility of reduced food waste.
A new case study have been performed on 20 liter packages for different fish species, in order to study shelf life and quality based on bacterial analysis and sensory evaluations. Results show differences between fish species related to packaging and shelf life, but also that use of modified atmosphere prolongs shelf life to all of them compared to traditional storage conditions (aerobe storage). A CO2-emitter improved quality preservation and ensured and prolonged shelf life.
Packaging concepts adapted to Consumers requirements
Consumer behavior and perceptions of food packaging and functional labels (duo-label, label with open / close function, and termochromic label) were examined by two focus groups in September 2015. The group discussions showed that consumers appreciate features such as portion division and systems to reclose the seals. Further, consumers often lack awareness on the preservation functionality of packaging for fruits and vegetables. A conjoint web-study is under planning in cooperation with industrial partners in the project to further investigate these three tracks.
Environmental impact of new solutions.
The main task for in this work package is to study the environmental impact consequences of a transition to new packaging technology. Cases with meat products, broccoli/cauliflower and tomato have been started. Work on mapping the entire life cycle of the products, including packaging, collecting data on all resource use and emissions in the products life cycle, has started. The next steps are modelling the systems in the LCA software, analyse and interpreting the results. The analyses for fresh seafood products is finalized and show that production of the product raw materials gives the highest impact, and that the packaging also gives a significant impact. The most important method to reduce environmental impact is to reduce product wastage by e.g. packaging solution for improvement of the products shelf life.
For meat products work has started to develop a consumer survey to map wastage amounts, causes for wastage, the packaging`s role in preventing wastage and other factors that can affect the wastage.
Communications and Dissemination:
The planning of a seminar/workshop in September 2016, in conjunction with Science Week and the Science Fair in Oslo, has started. The seminar will take place in Auditorium 13 (Midtbygget, University Square). The angle will be "How packaging can help reduce food waste". Simultaneously, there will be a stand at the Science Fair were the theme "Packaging against food waste" will be presented. There will be a natural link between the seminar and stand.
The project and results from the project were presented at, and senior scientist Marit Kvalvåg Pettersen was interviewed by, TV2 News 12 February.
On April 18, 2016 a presentation of the project was given at a seminar at Centre for Food Safety at NMBU Veterinary College. Persons from the food industry and NMBU were present.
Keywords
Process efficiency;
Product development;
Packaging;
Marine Region
76
Not associated to marine areas
0
Marine Region Map
