On June 9th, IRTA (one of the main consortium partners of the i3-food project) hosted the conference “Key aspects of food heat treatment” in Monells (Barcelona, Spain). Pere Gou, head of the IRTA Food Technology area and leader of the i3-food Dissemination Work-Package, highlighted the significance of a HACCP system (Hazard Analysis and Critical Control […]
The first i3-food meeting of 2016 was held on the 2nd and 3rd of June at the Wageningen University (Netherlands). It was headed by the coordination team of Wageningen Food & Biobased Research and attended by all project partners. During the working sessions the IP for each work package exposed the current status of their tasks and settled the […]
The innovation potential in the field of LS-Extrusion by deep temperature extrusion based on planetary gear extruder are further innovative applications in the food industry. Especially the continuous processing of ice cream, butter and margarine, which also requires a defined temperature profile for controlled fat crystallization, seems to be very promising. Furthermore, the […]
The innovation potential in the field of HPTS is the use of this process for ambient stable packed food products, such as ready-to-eat meals with much higher quality compared to existing thermal sterilisation processes. HPTS can produce less processed foods of high quality, better than heat sterilization alone, where the high quali ty […]
