SHEALTHY proposal aims to assess and develop an optimal combination of non-thermal sanitization, preservation and stabilization methods to improve the safety (inactivation of pathogens and spoilage microorganisms), while preserving the nutritional quality (up to 30%) and prolonging the shelf-life (up to 50%) of minimally processed F&V products. By combining and modulating non-thermal technologies with minimally processing operation, we will respond to consumers’ demand for fresh, healthy, convenient, sustainable and locally produced and additive-free food. The combined and optimised mild technologies will be demonstrated and validated in 2 business cases: Minimally processed fruits and vegetables and Fruit and vegetable-based juices & smoothies. Sanitization during washing will be optimized by applying in combination ultrasound (US), electrolysed water, plasma activated water, High Intensity Pulsed Light and Blue Light. Bioactive coating, active and intelligent packaging will be applied for quality preservation and shelf life extension of minimally processed F&V. F&V-based juices & smoothies will be stabilized by US and high pressure processing. For F&V by-product valorisation, US, pulsed electric field and membrane filtration will be used to extract bioactive compounds. Sustainable and flexible processing methods will be transferred and adapted to the need of local F&V micro and SMEs, interconnecting primary producers through novel cooperative business models and new logistics systems, to enhance the traceability and authenticity of raw materials along the F&V value chain. Commercial feasibility will be assessed, including consumer acceptance and regulatory, safety and environmental aspects. SHEALTHY will combine the technology trends and consumer needs to afford the business models, technology transfer and market orientation that will facilitate the transition towards a new collaborative agrifood ecosystem for traditional, local and rural SMEs around EU.

The EU agri-food sector is at a crossroads. The sector endures a string of crisis, suffering from losses and inefficiencies that affect the overall system efficiency, whilst the society expects always more to be done on environmental protection, and on providing secure, nutritional, and healthy food, demanding high added value products of sustainable production and verifiable traceability. To tackle these challenges, BBTWINS will develop and validate two innovative digital twins in two use cases in Spain and Greece (meat and fruit production) following a multi-actor approach and integrating into a single platform all the processing steps (from crop to final products) and the valorisation of the bio-streams generated using innovative processing treatments. The use cases will be addressed following a holistic approach including an environmental, social, and economic assessment, and logistic issues. The digital twins developed will integrate enabling technologies such as artificial intelligence, Internet of Things, and software analytics, together with blockchain and strategic and operational logistic solutions in a single platform. BBTWINS digital twins will: (i) increase biomass availability, resource efficiency and sustainability for the bio-based industry, (ii) lower biomass losses from feedstock supply through the processing stages of the value chain; and (iii) allow a longer storage time before processing through more efficient pre-treatment steps and storage methods to better preserve the valuable components. BBTWINS will validate at least 3 new products for the bio-based industry such as bioactive compounds for nutritional foods and nutraceutical products, fertilizers, protein concentrates for feed, and snacks. The BBTWINS multi-actor consortium is constituted by 3 RTOs, 7 SMEs, 1 Bioeconomy Cluster, 1 Large Enterprise, and 1 cooperative in 8 EU countries with the necessary knowledge and ambition to succeed in the digital revolution of the agrifood sector

Starting from current best practices and key success factors observed and analysed in innovative value chains and the state of the art in technological and non-technological approaches, CO-FRESH proposes to develop techniques, tools and insights for the re-design of agri-food value chains. Through collaborative and systemic approaches, the tools and formats will be applied in 7 pilot cases representing diverse fruit and vegetables agri-food value chains (including protein crops for food and feed) across Europe. CO-FRESH will use the Intervention Research approach to study models of collective innovation action within and across organisations. The CO-FRESH consortium brings together key actors from pilot agri-food value chains; actors’ associations (farmers, food producers, cooperatives, consumers); experts in technological (including digital) solutions and non-technological (including social, organizational, and institutional) solutions; as well as experts in environmental, social, economic sustainability, and in consumer’s acceptance. The main objective of CO-FRESH is to (re)design and pilot innovative systemic approaches to agri-food value chains to scale up this innovation at European level. These innovative approaches will improve economic, social and environmental performance/efficiency of these value chains, through smart integration of technological, social, organisational, managerial and institutional innovations; all of which serve to make them more sustainable.

The packaging industry is responsible of around 60% of post-consumer SUP wastes and most likely to become litter in natural environments. While factors such as fast consumption patterns, safety concerns or compact size, hinder effective packaging waste recycling, the need for safe alternative biodegradable solutions is mandatory. E-OILÉ will address safe and sustainable biodegradable packaging solutions close to the market by: a) demonstrating at TRL 7 cost effective production of biodegradable materials based on novel biopolyesters and polysaccharides, engineered to enhance barrier and mechanical performance, to replace Polyolefin materials (PP and PE) and PET in monodose packaging solutions ecodesigned as biodegradable monomaterial structures or combination with coating technologies and following the SSbD framework ; b) implementing a circular business model, food and cosmetic products, through 4 Uses Cases (UC): Olive oil- UC1; oily sauces- UC2; Body oil- UC3 and Oil serum- UC4); c) validating the packaging performance, shelf life, safety and sustainability along the whole supply chain (from material producers to end users) and demonstrating complete biodegradability following relevant standards and in environmentally relevant conditions and, therefore, sustainable End-of-Life (EoL) pathways for the new packaging solutions in combination with the use of Artificial Intelligence (AI) and advanced modelling mechanisms for digitally-assisted accurate prediction of degradation processes. The consortium is integrated by 15 partners of the whole supply chain: large companies, SMEs and Start-up as materials producers (2) to the end-users of food and cosmetic sectors (2) through the packaging producers (3). Partnership will also involve supporting RTOs and other non-profit organizations with expertise in disciplines such as compounding, SSbD, biodegradation testing, packaging and product validation, exploitation, SSH for consumer engagement and digital technologies