The objective of FunTomP is to reformulate traditional Mediterranean tomato products considering the current consumer trend of ‘functional foods’, using leaf proteins (by-products of sugar beet processing) and olive powder by using novel and eco-friendly processing technologies that will impact the nutrients minimally.
FunTomP consortium consists of 16 partners including universities, independent research institutes, an SME, a large tomato producer, and a flavor and extract producer.
Main Activities
Management & Coordination
Extraction and characterization of sugar beet leaf proteins
Production and quality evaluation of dried tomato products
Formulation and quality evaluation of functional liquid tomato products
Nutraceutical and anticancer evaluation of the products
Production and characterization of bioactives from tomato skin & beet leaves
Consumer and marketing and sensory analysis for the products
Dissemination & Training & Engagement with Stakeholders
