Új technológiák és módszerek a magyar feldolgozott élelmiszeripari termékek nemzetközi versenyképességének növelésére különös

Title of the project:

"New technologies and methods to improve the competitiveness of the Hungarian processed food products with specific interest for consumer protection"

The aim of the project is to develop the practical application of such new technologies and methods by which the competitiveness of the processed Hungarian food products can be improved. For this the added value of the product has to be increased, the have to be distinguishable from other products, their safety has to be proven and their sensory properties and consumer preference has to be identified, adjusted and kept on a uniform level.

Main tasks:

  1. Developing minimal processed, chilled and modified atmosphere, packed, competitive added value food products.
    1. Developing new technologies: fresh cut, chilled and MAP vegetables, chilled herbs, MAP poultry, and application of the methods developed under 1.2 for muesli, salad dressings and sauces
    2. Development of new methods for improving food safety and marketability: validation of microbiological safety of processes, predictive microbiological modelling, development of new sensory methods and specifications – benchmarking, electronic support systems, consumer preference tests, R+D institute – company qualification network, good hygienic practice guides for retailing and handling of frozen fish, development of cleaning methods for prevention of Listeria contamination.

  2. Development of new vegetable and fruit processing technologies

– industrial peeling of sensitive fruits

- preparation of ingredients for the yoghurt industry from bulk frozen fruits

- grilling technology of frozen vegetables

- development of palletised and IQF spinach products

Main results:

-Modern sensory laboratory and related network of factory laboratoies,

-Shelf life investigation of chilled and MAP packed fresh fruit and vegetables (investigation of raw materials, quality, temperature, packing materials, modified atmosphere), and significant increase of shelf life at some products (sour cherries, peppers)

-Development of the main process steps of the new processing technologies for fruits and vegetables (varieties and planting methods, cutting and peeling methods of the sensitive fruits; cooling and transporting of the fine chopped vegetables, grilling method of the vegetables),

-Development of more exact sensory evaluation methods ( detailed description of the properties, benchmarking techniques, photographic aids and illustrations),

-Application of a validation method for the microbial safety of mildly heat treated salad dressings and sauces ,

-Technology transfer for the food industry (training of more than 30 experts, one chapter of a book for safety of chilled food and technologies, good hygienic practice guide of retailing, new training seminars for chilled and minimal processed foods, microbiological methods and novel sensory methods)

Starting date:

August 2001

Consortia:

The consortia is formed by an industrial R+ D centre (Campden and C Hungary), a university, 8 manufacturer and a major multinational retailer , so that the aspects of the whole food chain important to product safety and quality could be considered, and R+D activities will be evaluated from the aspect of commercial viability and interest as well.

List of the Consortia:

1.

Campden & Chorleywood Food Industry Development Institute Hungary.,

Address: 1097 Budapest, Kén u. 5.

Mail: 1097 Budapest, Kén u. 5. "C"

Head of Consortia: dr. András Sebők general manager,

Phone: 347-40-70 Fax: 347-40-80E-mail: a.sebok@campdenkht.com

2.

Szent István University, Faculty of Food Science, Department of Refrigeration and Livestock Products Technology

Address: 1118 Budapest, Ménesi u. 43-45

Mail: 1518 Budapest, Pf. 53.

Project leader: Professor József Farkas, member of the Hungarian Academic of Science

Phone: 372-63-03Fax: 372-63-21

E-mail: meszaros.laszlo@omega.kee.hu

3.

Cold Store of Szőlőskert Farm Association

Address: 3214 Nagyréde, Gyöngyösi út 1.

Mail: 3214 Nagyréde, Gyöngyösi út 1.

Project leader: Mr. László Cseh director

Phone: 37-573-430Fax: 37-373-086E-mail: csehlaszlo@szoloskert.hu

4.

ARVIT Frozen Food plc

Address: 9027 Győr, Hűtőház utca 2.

Mail: 9002 Győr, Pf.. 114

Project leader: Mrs. Júlia Mátay , quality assurance director

Phone: 96-316-633Fax: 96-329-086E-mail: info@arvit.hu

5.

Bábolna plc.

Address: 2943 Bábolna, Mészáros u. 1.

Mail: 2943 Bábolna, Mészáros u. 1.

Project leader: Dr. Katalin Magyar, quality assurance director

Phone: 34-569-322Fax: 34-569-321E-mail: magyar.katalin@babolnart.hu

6.

Békéscsabai Frozen Foods Co. Ltd.

Address: 5600 Békéscsaba, Kétegyházi út 12-14

Mail: 5602 Békéscsaba, Pf. 17.

Project leader: Mr. József Faragó, technical and production director

Phone: 66-441-310 Fax: 66-441-328E-mail: info@csabaihuto.hu

7.

Miskolci Frozen Food plc.,

Address: 3527 Miskolc, Fonoda út 21.

Mail: 3502 Miskolc 2. Pf.61.

Project leader: Mrs. Katalin Farkas, production and purchasing director

Phone: 46-411-709 Fax: 46-411-070 E-mail: mhrt@matavnet.hu

8.

FORTUNATE Commercial Ltd.

Address: 6050 Lajosmizse, Tarnai u. 9-11.

Mail: 6050 Lajosmizse, Tarnai u. 9-11.

Project leader: Mrs. Erika Hlinyánszky

Phone: 76-356-453Fax:76-356-653E-mail: fortunat@mail.matav.hu

9.

TESCO Global Department Stores

Address: 2040 Budaörs, Kinizsi u. 1-3

Mail: 2040 Budaörs, Kinizsi u. 1-3

Project leader: Ms. Laura Lőw , brand manager

Phone: 23-449-201Fax:23-449-201

10.

Univer Cooperative

Address: 6000 Kecskemét, Katona József tér 18.

Mail: 6000 Kecskemét, Katona József tér 18.

Project leader: Mr. Dénes Daragó, quality assurance director

Phone: 76-500-767Fax: 76-500-758E-mail: denes.darago@univer.hu

11.

Székesfehérvári Frozen Food plc

Address: 8000 Székesfehérvár, Raktár u. 1.

Mail: 8000 Székesfehérvár, Raktár u. 1.

Project leader: Mr. István Binder, product development and quality assurance director

Phone: 22-512-818Fax: 22-315-397E-mail:i.binder@fevita.hu