A l’IRTA, coordinem la investigació per transformar la producció de productes fumats llestos per al consum, fent-los més segurs i sostenibles. Ho fem a través del projecte SMOKE UP, una iniciativa que impulsem juntament amb Embotits Monells (líder del projecte) i Angulas Aguinaga, i amb la col·laboració de Proveedora Hispano Holandesa.
At IRTA, we are leading research to transform the production of ready-to-eat smoked products, making them safer and more sustainable. We are doing this through the SMOKE UP project, an initiative we are driving together with Embotits Monells (project leader) and Angulas Aguinaga, in collaboration with Proveedora Hispano Holandesa.
Smoked products, such as salmon and bacon, are highly valued by consumers, but traditional processing methods pose challenges in terms of food safety and sustainability. That is why we are developing new alternative methods to conventional smoking processes. The objective is to reduce chemical and microbiological risks, minimize production costs, and decrease the environmental impact associated with this industry.
“With SMOKE UP, we aim to innovate in the production of smoked foods, improving their safety while making the process more efficient and environmentally friendly. This will allow the industry to offer products with higher guarantees of quality and sustainability,” says Elsa Lloret Fortuny, a researcher from IRTA’s Food Technology program.
The project is part of an operational group within the European Innovation Partnership for Agricultural Productivity and Sustainability (EIP-AGRI), a funding mechanism that promotes collaboration to advance towards more efficient and responsible food production. With this initiative, we are committed to technologies that ensure safer and healthier food for future generations.
Action of the PAC Strategic Plan 2023-2027 co-financed by:
