Development of healthier and easier to use olives. Bioconservation and reuse of by-products.
Cándido Miro, S.A and the Department of Food Technology of the Universitat Politècnica de València (UPV) initiated in 2015 a multi-year research and development project, which has aimed to develop new commercial olive products with a healthier and user-friendly nutritional profile. This project has been funded by the Ministry of Economy and Competitiveness, file RTC-2015-3586-2, through the Challenges-Collaboration 2015 grants of the State program for Research, Development and Innovation Oriented to the Challenges of Society and the European Regional Development Fund (ERDF).
This project ended in April 2018 and, during the course of the project, the company has developed new, healthier olive products, with a reduced salt content, free of additives and in a more convenient and lighter format, which allows consumers to make much easier use of the product. During the last stage of the project, Cándido Miró and the UPV have worked together in the development of new products incorporating essential oils and aromatic herbs. The acceptance of the new developments is supported by the good results obtained in the sensory evaluations of these products. Likewise, in this last year, research has been carried out on obtaining bioactive compounds from olive industry waste and also on their use to improve the preservation of table olives. This is a new challenge for the company Cándido Miró, S.A., which aims to obtain an extra benefit from the waste generated at industrial level.
