We characterize of the raw materials with respect specific purposes like ability for fermentation (acidity and sugar content) and quality characteristics relevant for use in smoothies, purees. The basic raw materials can be further utilized in combination products with meat or fish.
Our aim is to preserve nutritious compounds and sensory quality. We also work with alternation of bio-compounds by elicitor treatment of raw materials.
Our research focus is to find relevant raw materials for utilization on new food products to be further developed by the food industry.