{"id":172149,"date":"2025-02-13T09:24:56","date_gmt":"2025-02-13T08:24:56","guid":{"rendered":"https:\/\/eurecat.org\/?post_type=avada_portfolio&p=172149"},"modified":"2025-02-13T09:26:24","modified_gmt":"2025-02-13T08:26:24","slug":"re-valora-territori","status":"publish","type":"avada_portfolio","link":"https:\/\/eurecat.org\/en\/portfolio-items\/re-valora-territori\/","title":{"rendered":"RE-VALORA TERRITORI"},"content":{"rendered":"

\"RE-VALORA<\/p>\n<\/div>

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Revaluation of products and co-products of the territory with differentiated nutritional value.<\/strong><\/p>\n

RE-VALORA TERRITORI <\/strong>incorporates honey with different nutritional and rheological characteristics into new food products.<\/p>\n

The project revalues \u200b\u200bwhey, fruit (apple and pear), legumes, honey and spirulina algae to obtain new food products<\/strong>. This revaluation of co-products is in line with the challenge and culture of reducing food waste.<\/p>\n

RE-VALORA TERRITORI considers circular economy as cooperation between food processors by supplying each other with ingredients and\/or by-products to be revalued and, in this way, reducing the impact of the accumulation of by-products.<\/p>\n

The current situation of bees and pollinators, in general, is key to addressing the problem of environmental sustainability. Bees and other pollinators help guarantee food supply worldwide, and 75% of the products that are grown need pollination to develop.<\/p>\n

At the same time, they reinforce the conservation of biodiversity, generating a multitude of benefits in the territory. One of the most efficient ways to increase the consumption of a food product is to give it new outlets and use it in new processes. Honey is an excellent substitute for refined white sugar.<\/p>\n

For this reason, this project incorporates honey with different nutritional and rheological characteristics into new food products. Another sustainability criterion is the use of circularity mechanisms.<\/p>\n

Eurecat participates in RE-VALORA TERRITORI through its Nutrition and Health<\/a> Unit.<\/p>\n<\/div>

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General details<\/h3><\/span>
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Project<\/strong><\/p>\n

RE-VALORA TERRITORI \u2013 Revaluation of products and products of territory with differentiated nutritional value<\/p>\n

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Programme and call for tender<\/strong><\/p>\n

Funds for the execution of projects by operational groups of the European Partnership for Innovation in Agricultural Productivity and Sustainability (AEI-Agri), within the framework of the CAP Strategic Plan 2023-2027.<\/p>\n

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Related ODS<\/strong><\/p>\n

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<\/i><\/i><\/span>3. Good health and well-being<\/span><\/a><\/h4><\/div>
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Revaluing the territory, rural areas, is also social sustainability. Working there, applying knowledge, establishing pilot plants and providing jobs to people in the area, as well as developing healthy products, is also part of social sustainability.<\/p>\n

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<\/i><\/i><\/span>8. Decent work and economic growth<\/span><\/a><\/h4><\/div>
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The revaluation of a food waste, by-product or co-product always implies an economic compensation for the company that manages it. Furthermore, when this compensation is recurrent over time, the experience can be extrapolated so that, economically, the entire sector benefits.<\/p>\n

The development of innovative foods, with functional nutritional characteristics, is expected to provide companies with more tools to differentiate themselves and position themselves in very competitive markets.<\/p>\n

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<\/i><\/i><\/span>9. Industry, innovation and infrastructure<\/span><\/a><\/h4><\/div>
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Revaluing the territory, rural areas, is also social sustainability. Working there, applying knowledge, establishing pilot plants and providing jobs to people in the area, as well as developing healthy products, is also part of social sustainability.<\/p>\n

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<\/i><\/i><\/span>12. Responsible consumption and production<\/span><\/a><\/h4><\/div>
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On another level, consumers are beginning to demand local products, with a short-circuit seal and guarantees of sustainability. This project is committed to the circularity of ingredients, cooperation between food processors and the promotion of local food. Local food is sometimes associated with fresh products (short shelf life) with little processing and little innovation. The challenge of this project is to change this perception, sharing with consumers that local products are also innovative products, high added value products, disruptive products that can compete with international brands and can be found on any supermarket shelf.<\/p>\n

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<\/i><\/i><\/span>13. Climate action<\/span><\/a><\/h4><\/div>
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The failure to revalue waste has a significant impact on the environment. On the one hand, there is associated resource management (energy, water, etc.) and, on the other, food waste increases, since different nutrients are not used where possible.<\/p>\n

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Project co-funded by the EU through intervention 7161 of the PEPAC 2023-2027<\/em><\/p>\n<\/div>

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