The peel of orange and lemon, incorporated into whole wheat flour, allows the development of breads with high fiber content and long shelf life, without significant changes to the organoleptic properties of the product.
Demonstration project , a semi-industrial scale, for the treatment of a wide range of citrus pellets
The proposed process is based on physical operations without the use of solvents or chemical
Is to obtain a product with mashed aspect, which can be used as an innovative natural ingredient
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Project with the contribution of the LIFE financial instrument of the EU
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The project aims to demonstrate on a semi-industrial scale an innovative industrial process for obtaining natural food ingredients from discarded parts of citrus fruits. It will install a mechanical processing line at a site in Murcia. This will convert 10 tonnes of citrus residue into a natural gelling ingredient for use in the food industry. The project will hold workshops about the gelling ingredient for potential food industry customers. To transfer project know-how to industry operators, in order to enable European citrus operators to apply the proposed process and technology at industrial scale. To promote the use of healthy “clean label” ingredients in agro-food industry.
News & Events
The National Reference Center (NRC) for Canned Vegetable, dependent on the Integrated Center for Training and Agrarian Experiments (Cifea) of Segura Molina (Council of Water, Agriculture, Livestock and Fishery of CARM) completes the first year of its work with the course of New alternatives in the supply of vegetable waste.
Life Vida For Citrus
In the Conference entitled "Circularity and efficiency of food systems" in Bucharest, the results of the LIFECITRUS project were presented.
