IRTA is part of OXICOOK, a European project aimed at tackling a key issue in the food industry: waste from cooked sliced packaged meat products. These foods, sold in a protective atmosphere, can suffer from color alterations that lead to their rejection by consumers, even though their safety and nutritional quality remain intact.
The project, which will last two years, involves a consortium of companies and entities from the meat sector, packaging industry, and food distribution. The goal is to find innovative solutions to prevent the loss of these products in supermarkets by improving their formulation, packaging materials, and processing techniques.
Food waste is not only an economic issue for businesses but also a major environmental concern. According to COP28 data, 40% of the food produced globally ends up as waste, accounting for up to 10% of global greenhouse gas emissions.
In this context, the project aims to develop strategies to enhance the preservation of sliced meat products, maintaining their appearance and quality for a longer time. One key area of study will be the impact of LED lighting systems in retail stores, as well as the identification of new bioprotective ingredients with antioxidant potential to stabilize the color of these products.
Once the best strategies are identified, an industrial pilot test will be carried out to implement and evaluate their effectiveness. The results will be shared with the sector to facilitate large-scale application and effectively reduce food waste.
The OXICOOK project is a collaborative initiative involving multiple stakeholders across the value chain, with IRTA contributing its scientific expertise as a technology center. This research will help advance toward a more efficient production and consumption model, reducing the food sector’s environmental footprint and ensuring better resource utilization.
Project co-financed by the European Union through intervention 7161 of the Strategic Plan for the CAP (PEPAC) 2023-2027.
