Context

The main objective of this pilot project is to develop innovative, safe and highly functional organic fruit and vegetable juices and creams.
For the development of these innovative products, high hydrostatic pressure technology has been applied as a non-thermal method that allows the disinfection and preservation of juices and creams, while maintaining the sensory properties and bioactive compounds of the untreated product. The juices and creams developed have added value thanks to their sensory properties and their content of bioaccessible bioactive compounds.
The development of these products helps to boost the competitiveness of companies in the Catalan fruit and vegetable sector, providing the tools to make the most of surplus primary production from organic farming, and also establishes the basis for making the most of a co-product of the cheese industry such as whey. This action helps to reduce the ecological footprint of fruit and vegetable production, thus contributing to the sustainability of the organic production system.