OLIVEPACK aims at providing an innovative, circular economy-oriented antimicrobial food packaging solution that will greatly contribute to the quality and safety, as well as to the economic value of table olives in the Mediterranean region. The project will reach its envisioned objectives through a multidisciplinary approach, integrating expertise in materials science, food microbiology, sensory analysis and food science towards the design, preparation and holistic evaluation of a new product.
The overall objective of OLIVEPACK is to advance an antimicrobial packaging solution for naturally fermented table olives, which will allow production and storage of low sodium content and preservative-free table olives, thus enhancing their quality and safety while extending their shelf-life. The objective of the project will be reached by fostering 3 Specific Objectives (SOs):
SO1: To develop an antimicrobial, bio-based nanocomposite foam, which can be used as a packaging insert in commercial table olive packages.
SO2: To evaluate the antimicrobial activity of the bio-based nanocomposite foams and to evaluate the effect of the foam packaging inserts on the microbiological, physico-chemical, nutritional and organoleptic properties of naturally fermented low-salt table olives produced in Turkey, Portugal and Spain.
SO3: To exploit the market acceptance of the foam packaging inserts among producers, retailers and consumers; to manage, monitor and ensure the quality of the sociocultural project outcomes related to development and implementation of innovative technological solutions in adherence to the Mediterranean sustainable diet.
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