NovelQ: Novel processing methods for the production and distribution of high-quality and safe foods

The EU-funded Integrated Project “NovelQ” was designed to stimulate innovations in novel food processing and packaging. In this project, integrated strategic solutions for technical and basic research hurdles have been formulated for complex, real food products rather than food constituents. Enhancements to the state-of-the-art in novel processes focused on high pressure processing (HPP) for preservation of food, quantitative studies on the effect of pulsed electrical fields (PEF) on food pathogens and cold plasma as a surface disinfecting method. Other innovative topics included coupling of new packaging concepts to novel processing and solving R&D hurdles in implementation of advanced heating technologies. Key scientific emphasis has been placed on plant-based products, both solid and liquids, including carrot, tomato, strawberry, apple and broccoli. These commodities were selected because they integrate (i) food structure issues, (ii) colour and flavour-related aspects, (iii) health-related components, including allergens, and (iv) food safety issues. However, the results have broad applicability to other type of products, to the level of whole meals – including regional recipes that are typical of the rich and diverse European cuisine. To most effectively address these opportunities, further knowledge on consumer perception is crucial and therefore studied in NovelQ.