The first challenge, carried out with the EssentiaLL Team, was to extend the shelf-life time for a ready-to-eat spreadable sauce for exportation purposes. The ultimate goal was to maintain a natural approach. The second challenge, carried out in collaboration with the Under Pressure team, was to extend the shelf-life time for a ready-to-eat pasta sauce garnish, undertaking a natural route.
Activities are funded by the ERASMUS+ Knowledge Alliance project ASKFOOD “Alliance for Skills and Knowledge to Widen Food Sector-related Open Innovation, Optimization and Development”, Project Number 588375-EPP-1-2017-1-IT-EPPKA2-KA.
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