Report

Teaser, summary, work performed and final results

Periodic Reporting for period 1 - SCHOCKO3 (Novel Ozone and Thermal Shock Conservation Process for Vegetables)

Teaser

Tomatoes are one of the most widely consumed vegetables, being the second most important vegetable crop worldwide – with a total production in 2013 of 14.9 million tonnes in Europe. They are of particular importance because of health promoting compounds including vitamins A...

Summary

Tomatoes are one of the most widely consumed vegetables, being the second most important vegetable crop worldwide – with a total production in 2013 of 14.9 million tonnes in Europe. They are of particular importance because of health promoting compounds including vitamins A, C, E, lycopene, β-carotene and other bioactive nutrients. Due to their high moisture content, tomatoes deteriorate rapidly after they are picked up. During the fresh-cut elaboration process, a series of operations like mechanical cutting, washing and disinfection, are carried out, and as a result of this, a large number of physiological phenomena may occur – such as biochemical changes and microbiological spoilage – which may result in degradation of colour, texture, and flavour. Dehydration is one of the methods used in the food industry to prevent such conditions and extend the shelf life of tomatoes. Drying removes the water that bacteria, yeasts and molds need to grow, while retaining the organoleptic and nutritional properties of tomatoes. The drying process is commonly used in combination with other techniques such as washing with chlorine – for the removal or inactivation of pathogens – and packing in oil – as preservation method. However, these techniques have a few disadvantages. Chlorine has a limited effect in killing bacteria and is associated with the formation of by-products, such as trihalomethanes, which are potential carcinogens. On the other hand, preserving in oil imply extra costs. These products are heavier – due to the addition of oil – therefore more expensive to transport and handle.
In order to address these issues, our project SHOCKO3 aims at introducing ozone in the processing line and eliminating the use of oil to preserve food. Research and recent commercial applications have verified that ozone can replace traditional sanitizing agents, like chlorine, and provide other benefits. Ozone is considered one of the most powerful oxidizing agents used to increase safety of fruits and vegetables, and to increase shelf life. Furthermore, ozone is a safe and environment-friendly technique, more effective than chlorine, without formation of harmful by-products.

Work performed

During the last four months we have assessed the technical, commercial and financial viability of SHOCKO3, and we have identified the main objectives and activities that need to be carried out in order to achieve the expected commercial and economic targets.
Our technical team has evaluated the efficiency of replacing chlorine by applying ozone under different conditions (exposure times and concentrations) with real representative semi-dried tomatoes samples. The results of the technical study have helped us to identify the operational and technical parameters that need to be optimised and adjusted in our processing line in order to implement SHOCKO3, and to prove the viability of the technique.
We also have developed an exhaustive commercial plan, including a market analysis, end users’ needs, competitors and market barriers, to properly define our commercialisation strategy. We have conducted an internal survey with our main customers in order to identify the most important decision factors to stablish a commercial relationship and to obtain preliminary feedbacks of finished products. Furthermore, we have advanced in our commercial pre-agreements with a food technology supplier, which will help us to design and manufacture the prototype and the full industrial process during project development.
Finally, all our findings have been gathered to prepare a business plan, where we define our value proposition and positioning strategy, we identify our strengths and opportunities and analyse our financial projections.

Final results

SHOCKO3 will offer significant advantages in comparison with traditional preservation methods to produce semi-dried tomatoes. The new preservation method will benefit not only to our end users, but also to final consumers with the following main advantages:
• Better Quality: The application of ozone will improve the organoleptic properties of tomatoes, maintaining its original colour, odour and taste.
• Better Antioxidant Properties: The antioxidant activity is increased by 30% and higher content of vitamin C (>35%) than traditional preservation methods.
• Longer Shelf Life: Up to 4-5 months.
• Weight Reduction: The elimination of oil will reduce the packaging weight by 35%.
• Transport and Energy Savings: The weight reduction will decrease the associated transportation cost by 30%, with final estimated energy savings of 20%.
• Sustainable Process: A 30% of reduction of CO2 emissions mainly due to improvements in transportation (100 kg weight reduction represents a CO2 emission saving of 1 Kg/100 km).
• Versatility: SHOCKO3 can be applied to sanitize different types of vegetables in various conditions, fresh or dried.
• Convenience: There is no need to freeze or to keep into oil in order to preserve the final product, so SHOCKO3 will produce ready-to-eat products.

Website & more info

More info: http://www.fiordelisisrl.com.