Details of the project EPI

Utilization of non-assorted vegetables in the production of functional low- and non-alcoholic beer beverages and food additives (flavor and aroma modifiers) based on vegetable pomace as a by-product o

01-01-2023 do 31-12-2024

6 626 979,64

own funds

pozbr.pl

The main objective of the operation will be the development of non-assorted vegetables (selected species and varieties) in the production of low and non-alcoholic beer beverages with elevated antioxidant activity and natural food additives (flavor and aroma modifiers) from vegetable pomace, a by-product of the production process of these beverages. As a result of the work, an integrated method of obtaining vegetable juices with elevated antioxidant content, as well as new low/non-alcoholic vegetable beer beverages containing them and new food additives from pomace obtained by pressing the aforementioned juices will be developed.

The following scope of work is planned: Phase I: Design of a process line by the Entrepreneur to produce vegetable juices with enhanced antioxidant potential, vegetable beer beverages with enhanced antioxidant activity and food additives in a single process line. Purchase and sowing of vegetable seeds selected in the UPP by the Farmer, purchase of fertilizers, plant protection products, fuel, purchase of a seeder. Phase II Entrepreneur: installation and commissioning of vegetable beer beverage production line, beer production module + dealcoholization; adaptation/integration/validation of the entire vegetable beer beverage production process. Delivery of produced vegetables by the Farmer to the Entrepreneur. Stage III Entrepreneur: installation and commissioning of equipment, included in the production line. Production of the food additive. Pasteurization of the produced test products - vegetable beer beverages. UPP. Storage testing of the final vegetable beer beverages produced at the Entrepreneur.

Recently, the brewery market has indicated a growing demand for lighter beers, including fruit radlers and shandy, or so-called beer-mixes, combinations of beer with juice or lemonade. Survey results indicate that 60% of the Polish public already consumes them. There has also been a clear trend toward obtaining special-purpose/functional beers, including low-calorie, gluten-free, for diabetics, isotonic/hydrating, energy, probiotic beers, among others. Vegetables, like fruits, are a valuable source of bioactive compounds, among them natural antioxidants capable of scavenging free radicals, thereby reducing oxidative stress, which is the substrate of many diseases of civilization, e.g. cancer, and cardiovascular diseases. Taking into account the fact that health-promoting value has become an important element of competitiveness in the food sector, the proposed functional (with enhanced antioxidant potential) low- and non-alcoholic vegetable drinks prepared on the basis of beer, represen

The changes taking place in the domestic and international brewing market, known as the beer revolution, have caused the perception of beer to transform. The market for craft beers, which are, by definition, made from high-quality raw materials, is experiencing dynamic growth. Craft breweries offer beers in both classic styles and innovative new-wave beers, such as those made with unconventional raw materials and additives (plant extracts, herbs, spices, juices, etc.). They represent, interesting and at the same time flavorful and qualitatively diversified alternatives to corporate beers. In addition, the segment of low- and non-alcoholic beers is growing rapidly. Survey results indicate that 60% of the public already consumes them, with consumer preferences for functional beers, containing bioactive additives (revitalizing beers, energy beers, probiotic beers), minerals (isotonic, hydrating beers). Also popular are fruit radlers and shandy, or so-called beer-mixes, combinations of bee

Just In Time (dokładnie na czas) u Przedsiębiorcy, a co za tym idzie maksymalne skrócenie czasu magazynowania warzyw przed obróbką, oraz zachowanie ich wysokich walorów odżywczych i prozdrowotnych. W wyniku operacji, ograniczone zostaną straty ilościowe, jak i jakościowe świeżych warzyw, a tym samym marnotrawienie płodów rolnych. One of the most important goals of the project is to reduce the quantitative as well as qualitative losses of out-of-assortment fresh vegetables, which, together with fruit, have the largest share in generating food losses and wastage in Poland. They constitute a valuable waste product (a rich source of bioactive compounds, in antioxidants/antioxidants), which, due to the high proportion of water and the presence of organic substances, is easily contaminated. Therefore, there is a need to develop new technologies for their management, resulting in the production of new products with desirable health-promoting/technological qualities, which will be incorporated into the stream of consumer products directed to the market. The problem that will be solved as a result of the operation concerns the development of an integrated method of obtaining vegetable juices with increased antioxidant content, as well as new low/non-alcoholic vegetable beer beverages with their participation, and new food additives from pomace obtained by pressing the aforementioned juices. The operation also assumes the development of a digital solution that will support crop planning at the Farmer's to introduce Just In Time deliveries at the Entrepreneur's, and thus maximize the reduction of storage time for vegetables before processing, and preserve their high nutritional and health-promoting qualities. As a result of the operation, quantitative as well as qualitative losses of fresh vegetables will be reduced, and thus the waste of agricultural crops.

The end result in the described activities will be: - new vegetable-based low- and non-alcoholic beer beverages with enhanced antioxidant activity. The proposed product will be obtained by traditional alcoholic fermentation of malt wort, and the appropriate alcohol content will be obtained by dealcoholization of beer. The functionality of the beverage (increase in antioxidant activity) will be achieved by adding to the dealcoholized beer vegetable juices with enhanced antioxidant potential obtained by pressing from off-grade vegetables preceded by a sonification process to release and facilitate the migration of bioactive compounds from plant cells. - New natural food additives with flavor-modifying effects on food products. The additives will be produced by drying vegetable pomace obtained after the pressing process of off-grade vegetables (a by-product), and then crushing it into flakes or powder. The proposed drying method will allow the preservation of higher nutritional and health-promoting value of the marc, and thus positively increase the attractiveness of the new food additive - a new technology planned for the production in a single process line of vegetable beer beverages with enhanced antioxidant activity and food additives (flavor and aroma modifiers) with wide application in the food industry

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food quality / food processing and nutrition