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PAVING THE WAY FOR VEGETAL-BASED FOOD ADDITIVES

PAVING THE WAY FOR VEGETAL-BASED FOOD ADDITIVES image

The NOCHEMFOOD project endeavours to develop a novel class of food additives based on plant sources. These new vegetal-based extracts are being tested with a view to replacing currently used classes of chemicals. Keeping in mind the economic importance of the food additive industry, attempts will be made to fully exploit the market potential of the innovative technologies that are likely to emerge from NOCHEMFOOD. The first step is to test these new extracts on a specific food group widely consumed in Europe: the sausage.

VEGETABLE ALTERNATIVES TO CHEMICAL ADDITIVES

NOCHEMFOOD employs a host of biotechnological, genomic and biochemical techniques to extract and process vegetal-based substances and study their applicability in the food industry. One of the project's goals is to develop and scale-up appropriate extraction methods, which are not only friendly to the environment but also capable of meeting industrial demands. Characterising and potentially optimising the extracted substances is an important part of the project's overall strategy. These efforts include a variety of tests aimed at examining the effect of these substances, not only on food preservation but also on taste and overall quality.

IMPACTING THE EUROPEAN FOOD MARKET

Following EC decisions to reduce authorised levels of nitrates and nitrites in meat products, NOCHEMFOOD can offer alternative additives that result in food products with improved quality and safety. These vegetal-based bioorganic additives could eventually replace chemicals such as nitrites and nitrates throughout the food industry. The first industry to be included in this initiative is meat processing. Sausages rank high among European consumers' preferences and as such offer a viable market diffusion tool for any new class of food additives developed within the NOCHEMFOOD consortium. The sausage/pork meat market is particularly sensitive to pathogens; therefore the economic benefits of NOCHEMFOOD could be significant indeed.

List of Partners

  • Bioma Agro Ecology CO AG (Switzerland)
  • CNR Avellino -Istituto di Scienze dell'Alimentazione (Italy)
  • Centro Tecnólogico de la Industria Cárnica de la Rioja (Spain)
  • CSIC-Institute of Industrial Fermentation-Madrid (Spain)
  • Università del Molise- Dipartimento di Scienze e Tecnologie Agro-Alimentari e Microbiologiche (Italy)
  • Innova S.p.A (Italy)
  • Salumificio Spiezia (Italy)
  • Embutidos Dany SL (Spain)
  • Evaggelopoulos Apostolos (Greece)
Acronym:
NOCHEMFOOD
Full title:
Novel vegetal-based extracts additives for chemical-free food
Contract n°:
023060
Project co-ordinator:
Alessandro Capodicasa, BIOMA Agro Ecology CO AG, alessandro.capodicasa@terramatica.it
EC Scientific Officer:
Ebba Barany, ebba.barany@ec.europa.eu
EU contribution:
€ 2.3M
Call:
FP6-2004-FOOD-3-B
Type:
Specific Targeted Research Project

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Last update: 06 December 2007 | Top