TITLE : OXICOOK

START DATE:June 2024

DURATION: 24months

CONSORTIUM: TheOperational Group that has carried out this innovative pilot project is made upof CARINSA, La Selva, Monells,NOEL, Enplater,TPL, Kao Chimigraf,ULMA, Bon Preu ESCLAT, Casa Ametller, IRTA, Packaging Cluster. And with thesupport of MULTIVAC, Hispack andFECIC.

DESCRIPTION: Themain objective of the innovative OXICOOK pilot project is to study differentstrategies to minimize the waste of ready-to-eat cooked meat products packagedin a protective atmosphere during their shelf life.

RESULTS: The results should develop more robust cooked meat products through the combination of strategies that include product formulation, selection and adaptation of materials and packaging parameters to ensure color stability during marketing,while knowing what impact the new LED lighting ecosystems that the distributionhas adopted have and how to minimize the effects to avoid waste of the products. products. exposed. All this, without affecting food safety, shelf life and sensory characteristics, thanks to the addition of bioprotective cultures/or ingredients with antioxidant potential. 

BUDGET: 256.066,32€

CALL: Operational Group Action of the CAP Strategic Plan 2023-2027 co-financed by