FUTUREFOOD – ADVANCEMENTS OF CO2 DRYING TECHNOLOGY
After the successful PRESERF project, FeyeCon has been granted the HORIZON2020* FutureFood project. During PRESERF, CO2 drying was investigated together with other food preservation methods. Product quality was evaluated, further energy savings were realized, and a pilot unit was installed and tested.
Building upon these results, FutureFood aims at the demonstration and first market application of CO2-drying, an eco-innovative solution for drying of food products (e.g. vegetables, herbs, fruits and proteins). The main benefits of the technology is preserving the fresh quality attributes and vital nutrients of the products, while reducing carbon footprint and energy consumption compared to conventional drying techniques.
Partners from five European countries cooperate to ensure that different cultural aspects and a variety of cultivated food products are taken into account, namely FeyeCon D&I (The Netherlands), CO2Dry (The Netherlands), RISE (Sweden), University of Padova (Italy), VNK Herbs (The Netherlands), Ghent University (Belgium) and University of Belgrade (Serbia).
*This project has received funding from the European Union’s Horizon 2020 research and innovation programunder grant agreement No 635759.