Food Circle 3

Food Circle 32023-10-16T15:45:01+02:00

Food Circle 3: Quality analysis and sustainable packaging

The aim

Food Circle 3 aims to

  • Design a mobile unit to select, process and package fresh-cut fruit and vegetable products
  • Develop sustainable packaging to enlarge the shelf life of fresh-cut fruit and vegetable products
  • Provide fresh-cut fruit and vegetable snacks produced by local producers
  • Encourage the consumption of fresh fruit and vegetables

Fresh-cut fruit and vegetable products

Fresh-cut products need a specific packaging adapted to their breathing activity to enlarge the shelf life. To avoid the packaging to be an environmental problem, it must be designed considering the ecodesign principles.

New sustainable packaging systems

Packaging must fulfil two requirements:

  • Enlarge the product shelf life
  • Be sustainable

The full packaging will be developed :

  • Primary packaging (in direct contact with the product)
    • Sustainable flexible packaging: compostable bags for packaging fresh-cut fruit and vegetables prepared pieces for a smoothie
    • Sustainable rigid packaging: thermoformed trays from recycled materials for packaging fresh-cut fruit and vegetable snacks Ready To Eat
  • Secondary packaging
    • To distribute refrigerated products, the most important property is thermal isolation. To achieve this a compostable material will be developed

The selection, processing and packaging of the fresh-cut fruit and vegetables will be in small scale mobile container units.

The region

The packaging units will be tested in Valencia, Spain and Alpes Côte d’Azur, France.

Project partners

The project partners involved in Food Circle 3 are AINIA, CTCPA, KOB, LINPAC and TERRA I XUFA

Food Circle 3 News

FOX Segment Meeting in the Bodensee region, Germany

By |October 10th, 2022|Categories: Business Development, Consumer Engagement, Food Circle 1, Food Circle 2, Food Circle 3, Food Circle 4, Food Circles, News|

On Tuesday the 4th and Wednesday the 5th of [...]

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NUTRIS publishes in Agro FOOD Industry Hi-Tech Journal

By |September 8th, 2022|Categories: Food Circle 1, Food Circle 2, Food Circle 3, Food Circle 4, News, Research, Sustainability and Health Impact|

Anita Kušar, from our partner the Nutrition Institute, has published a paper [...]

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FOX Animated video: Innovative local fruit and vegetable processing units

By |August 31st, 2022|Categories: Events, Food Circle 1, Food Circle 2, Food Circle 3, Food Circle 4, News, Uncategorized|

Now out: The FOX animated video "Innovative local fruit and [...]

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FOX – Food in a Box attending “The Food Club”

By |June 30th, 2022|Categories: Food Circle 1, Food Circle 2, Food Circle 3, Food Circle 4, News, Uncategorized|

Björn Moller from the FOX partner, Fraunhofer, was invited to [...]

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FOX as an example of Sustainable and Circular Food Production

By |June 15th, 2022|Categories: Events, Food Circle 1, Food Circle 2, Food Circle 3, Food Circle 4, News|

On the 8th of June, Dr. Artur Wiktor, Assistant Professor [...]

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FOX-Food in a BOX article published in EDMA’s The Project Repository Journal

By |November 15th, 2021|Categories: Food Circle 1, Food Circle 2, Food Circle 3, Food Circle 4, News, Research|

The latest edition of the Project Repository Journal [...]

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FOX and SHEALTHY present at the 35th International EFFoST Conference 2021

By |November 8th, 2021|Categories: Events, Food Circle 1, Food Circle 2, Food Circle 3, Food Circle 4, News|

FOX and SHEALTHY are both projects funded by [...]

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The FOX infographic of Food Circle 3 translated into six new languages!

By |October 25th, 2021|Categories: Food Circle 3, Food Circles, News, Resources|

Now that we've released the FOX infographic of Food Circle [...]

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Infographic: Sustainable packaging of fresh-cut fruits & vegetables in a mobile container

By |October 18th, 2021|Categories: Food Circle 3, Food Circles, News, Research|

The infographic of the Food Circle 3 is [...]

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