10 February 2025
- With the participation of the companies CARINSA, La Selva, Monells, NOEL, Enplater, TPL, Kao Chimigraf, ULMA, Bon Preu Esclat, Casa Ametller, IRTA, MULTIVAC, Hispack, FECIC and Packaging Cluster
- The project will reduce to the maximum the food waste of meat products, thereby providing greater efficiency of resources and a reduction of waste.
In the context of the alarming data provided by the United Nations Conference on Climate Change of 2023 (COP28), according to them, 40% of the food products end up as waste, representing between 8 and 10% of all greenhouse gas emissions that will be lost by 2030 or waste 2,100 million tons of food, the OXICOOK project aims to combat today.
The main objective of the OXICOOK project, an operating group of the European Association for Innovation in Agricultural Productivity and Sustainability (AEI-Agri) financed by the European Union, is to study different strategies to minimize the waste of meat products packaged in a protective atmosphere during their commercial shelf life.
To achieve this objective, we have proposed, first of all, to diagnose the current starting situation of the meat products sold on the sales shelves, that is, the study of the products of interest in the project in the European market (MINTEL) and the interaction between the characteristics of the shelves and the quality of the products. Second, identify and quantify the critical parameters of processes related to the colour stability of the products sold during their shelf life, consisting of the packaging process, the packaging process and distribution and in the sale on the shelves. Next, process strategies will be developed to minimize product discoloration, both through formulation and product packaging.
Next, it is intended to implement at the industrial pilot level the best combination of process strategies, of each of the products that are studied in the project. Finally, it is planned to disseminate the results and the transfer to the sector, to raise awareness in the industry and promote scalability and replicability.
As far as possible, a multi-sector consortium has been generated involving different actors who form part, in one way, of the value chain of the agri-food industry, both Carinsa and the leaders of the operating group La Selva, Monells and NOEL with other beneficiary members, producers and packers of the agricultural industry. On the other hand, actors in the value chain of the Packaging sector, with Enplater, TPL, Kao Chimigraf, ULMA and Multivac, accompanied by collaborative technological research with the Institute of Agroalimentary Research and Technologies, IRTA. I am with the recovery of Bon Preu Esclat and Casa Ametller with a supermarket and retail establishments respectively and associative entities and business groups, with the Packaging Cluster, with a coordinator, with Hispack and FECIC with communication support entities.
The innovative pilot project, which is planned to last 2 years, will allow the development of more robust meat products through the combination of strategies that include the formulation of the product, the selection and adaptation of materials and the packaging parameters that allow guaranteeing the stability of the colour during the It is commercialized, once it is determined who impacts the new LED lighting systems that the distribution has adopted and to minimize its effect to avoid the mispricing of the products displayed. All of this, without affecting food safety, shelf life and sensory characteristics, thanks to the addition of cultish bio protectors and/or ingredients with antioxidant potential.
The synergies established in this project, along with the comprehensive approach considering all the aspects that lead to food degradation, will contribute to the global success of microbiologically permissible product strategies and the reduction of food waste and the environmental impact that it entails.
Project co-financing by the European Union through intervention 7161 of the CAP Strategic Plan (PEPAC) 2023-2027
