Apr 2, 2024
As we journey through the FAIRCHAIN project, we’re excited to share our latest achievements within the Swedish Case Study in nurturing sustainable and community-focused berry value chains, locally placed in Bjurholm in Sweden.
Our engagement in Bjurholm has led to the creation of “Bär-i-bygden,” a community-centric model set to create an alternative to the international berry industry by fostering local pride and prosperity. This organization encourages passionate local ambassadors, with tailor-made solutions that resonate within our community. Through co-creation and dynamic workshops, we’ve brought together a diverse spectrum of stakeholders, from tech to policymakers, fostering a collaborative environment that triggers innovation across the entire berry value chain.
We’re also proud to report progress in reducing transportation-related carbon emissions through smarter berry picking and distribution strategies, promising significant environmental benefits. And our ICT tool development is yielding promising results, poised to streamline berry picking processes and reduce resource strain. With initial models ready for field testing, we’re on the edge of transformative change.
Keep an eye out for more updates as we journey towards a more sustainable and prosperous berry industry right here in Sweden!
Past and upcoming events
• B2B event in February-March: We had an exciting B2B event where local berries took center stage in Umeå and Bjurholm stores. We evaluated the market potential of local picked berries and deepened relations with local businesses.
• Final co-creation event: Thursday, March 21st, we had our final co-creation event, showcasing our progress, business concept and ICT tool.
• Demo event: Friday, August 23rd, we will showcase our innovative business concept and ICT tool. Your insights will be invaluable as we continue to refine and innovate.
• Berry festival: August 24th, we come together to celebrate our local berry herritage at a delightful festival. Stay tuned for more details!
• Scaling up berry picking: We’re actively exploring ways to scale up berry picking to meet growing demand, aiming for production levels of 2-5 tons.
Apr 1, 2024
In the Belgium Case Study, Ghent University investigated the issue of microbial contamination of pre-stacked recyclable packaging materials for food, such as PP, PET and PE containers or pouches. In small to large-scale (semi) liquid food producers, including those employing aseptic packaging techniques, instances of microbial presence were identified during sampling campaigns in packaging halls. This discovery underscored the need for robust sterilization to maintain packaging and ensure the safety and quality of food products, especially for Intermediate Value Chains (IVCs) where ensuring product integrity and safety is paramount to fostering consumer trust and supporting the sustainability goals of the value chain..
A disinfection technique with peracetic acid (PAA) vapor offers a promising solution to ensure the sterility of spouted pouches for liquid foods In vapor form. PAA addresses challenges associated with the traditional liquid, such as reducing water usage and minimizing chemical residue, , aligning with the sustainability and resilience principles of Intermediate Food Value Chains (IVCs). The technique was tested with a prototype disinfection unit, constructed by Scaldopack which allowed controlled delivery of sterile, hot compressed air and vaporized peracetic acid onto spouted pouches.
Crucial process parameters are monitored spore inoculation with resistant bio-indicators, like the mould Aspergillus niger, ensure precise contamination for accurately assessing disinfection efficacy.
Feb 27, 2024
The FoodFactory-4-Us international student competition has started! Eight teams have been selected and are currently working on projects around the topic ‘Upscale or downscale a food supply chain to a national or regional level‘.
The competing teams are developing the following projects:
- Barley Bakes – Curation and development of a barley brownie to meet the nutritional needs of 2-15 year olds
- Apple Link – From private gardens to good use – or better yet, juice!
- Dabagira – Production of composite flour of selected food as a way of improving food supply chain that result the reduction of malnutrition and stunting
- SLSU-Pud Tek – Scaling Up Halang-halang processing in Southern Leyte, Philippines
- PAFT de SLSYou – Upscaling of Hilongos’ Native Kakanin: Preserving Tradition in Modern Times
- Baker team – Cookies and pastries for special dietary uses made with resistant starch as an ideal fiber source
- HighFig – Overcoming the Distribution Maze: A Roadmap to Tackle Logistics Challenges in Bursa Black Fig Distribution
Visit the competition website to get the detailed activity calendar and view session recordings.
Dec 20, 2023
The French case study aims to offer an alternative way of valorizing cheese whey – by producing a fermented drink. This will improve the competitiveness of small cheese dairies, who produce whey in small quantities and in geographically isolated areas, and often send their whey to wastewater treatment plants, biodigest it, or feed it to animals.
An “early-design making approach” maximised consumer acceptance by conducting market and consumer studies (Actalia Innovation, Petrel, in collaboration with J’aime mes bouteilles) in the developmental stage of the project. These defined and prioritised beverage concepts, including distribution mode. Additional studies evaluated environmental and economic impact (INRAE-Palaiseau; INRAE-Rennes).
After 2 years of work, the first innovative fermented drinks based on whey and fruit (or vegetable) juices are ready! They were developed by INRAE-Rennes and Laboratoires Standa, produced by Enilbio in Poligny in collaboration with Sodiaal, using whey from the Monts et Terroirs cheese dairy in Vevy. The process was adapted on a pilot scale and the drinks will be distributed in returnable and reusable bottles. This drink is perfect for an adult aperitif or a child’s snack at any time of the day!
This new drink comes in several varieties: sparkling with elderflower, apple or grape juices, and non-sparkling with apple/ apricot or apple/raspberry fruit juices. All drinks were tasted by about 60 people in a study by Actalia Sensoriel laboratory in Bourg en Bresse and two stood out as favourites: the elderflower, 77%, and the apple-raspberry, 69%. The drinks were also tasted by FAIRCHAIN partners on 7 December 2023 at a project meeting in Poligny and were thoroughly enjoyed!
The next steps in popularizing these innovative whey-based drinks are consumer studies in real-life situations for a final assessment of acceptance, and identification of the most appropriate business model(s). Environmental, social and economic assessment of the new “whey-based drinks in returnable bottles” value chain will be carried out with a focus on mid-term sustainability at a regional level.
Dec 5, 2023
On 26 October, FAIRCHAIN and four other projects funded on the RUR 06 2020 and RUR 07 2020 calls – PLOUTOS, LOWINFOOD, CO-FRESH, FOODRUS – held a workshop in Brussels in the presence of EC project officers to discuss best practices in cooperation that can be useful to other research projects. These include common tools and processes for information sharing, thematic working groups and joint dissemination actions. A report summarising the main taking from the event is available.
Nov 13, 2023
The FAIRCHAIN project was presented along with other EU-funded projects related to circular economy at a joint stand within Ecomondo – the reference international event in Europe and the Mediterranean basin for technologies, services and industrial solutions in the green and circular economy sectors – which took place in Rimini, Italy on 7-10 November 2023.
