Development and implementation of innovative production technologies for healthy ready-to-eat products from potato, flour-based, and Vege lines
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The research scope included analysis and optimization of product quality from potato, flour-based and Vege lines, development of new formulations and production technologies aimed at improving nutritional value, reducing fat content, and applying fortification with minerals and vitamins, as well as designing innovative low-fat and fat-free frying methods using modern thermal food processing techniques such as dry convection frying, controlled atmosphere processing, or the use of emulsifiers limiting fat absorption. The research also covered the selection of appropriate stabilization and packaging methods, such as modified atmosphere packaging (MAP) or active packaging technologies, aimed at extending shelf life and maintaining high sensory quality and microbiological safety. Furthermore, the possibility of using alternative raw materials with high nutrient bioavailability was verified, and a detailed analysis of the impact of technological processes on the physicochemical and rheological parameters of final products was conducted. As a result of the research, it was possible to launch innovative products that meet the highest quality and nutritional standards, in compliance with food safety systems such as ISO 22000 and FSSC 22000.
Selection and implementation of machinery for food for special medical purposes (FSMP)
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SERVICES
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The project involved comprehensive planning and commissioning of a modern production line for FSMP food. A key aspect was adapting machinery to the strict EU legal requirements and quality standards such as ISO 22000 and HACCP. We focused on precise, hygienic, and fully controlled solutions enabling flexible, safe, and compliant production of medical food.
The selection of appropriate machinery was critical for FSMP-related projects. It was necessary to consider the specific legal requirements set out in Regulation (EU) No 609/2013 and Regulation (EU) No 1169/2011. These regulations define criteria for product composition and safety, as well as labeling and presentation rules. Machines used for FSMP production must meet strict hygiene standards and allow precise dosing and mixing of ingredients to maintain the declared nutritional and therapeutic properties of the product. It was also essential that the machinery be integrated with quality and food safety systems such as HACCP and ISO 22000, and provide full traceability of raw materials and monitoring of critical parameters. Through detailed analysis of legal and technological requirements and close cooperation between the technology, quality, and investment departments, we successfully implemented a production line dedicated to FSMP. The applied technological solutions ensured full compliance with regulations while providing high operational efficiency and production flexibility. The project was completed successfully, enabling market introduction of the product in line with the highest industry standards.