SMOKE UP – Strategies for improving the safety and sustainability of ready-to-eat smoked products

The main objective of the EU-funded SMOKE UP Task Force of the European Association for Innovation in Agricultural Productivity and Sustainability (AEI-Agri) is to train companies producing smoked ready-to-eat products in the strategies needed to improve safety and sustainability.

The consortium is formed by Embotits Monells as leader and beneficiary member, Angulas Aguinaga as beneficiary member and the Institute of Agri-Food Research and Technology (IRTA) as technological centre and coordinator. In addition, the non-beneficiary partner Proveedora Hispano Holandesa participates supporting different activities.

During the development of the planned activities, challenges are posed such as:

• Research, development and implementation of alternative methods to traditional production processes for smoked products (salmon and bacon), with a clear focus on sustainability and improved food safety.
• Improving the efficiency of manufacturing processes to minimise associated costs, preserve natural resources and reduce environmental impact, innovating more sustainable products and processes to ensure safer and healthier food for future generations.

Action of the PAC Strategic Plan 2023-2027 co-financed by: