Consortium Researches Novel
Thirty-two organizations—30 throughout Europe and two in other countries—joined forces in 2006 in an integrated project, called NovelQ, designed to stimulate innovations in food processing and packaging. Strategic solutions for technical and basic research hurdles were to be formulated for complex food products rather than food constituents.
The main objectives of the project are to substantially extend the shelf life of food products using novel processing; respond to the demands of consumers for food with fresh characteristics that contribute to health, convenience, and well-being; enhance eco-friendly innovative processing methods (reduction of water, energy, chemicals, packaging materials, and fresh produce loss); and solve migration problems.
The NovelQ participants are focusing on high-pressure processing (HPP) for pasteurizati…
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