iNOBox: A Technology- and Market-driven Innovation e-Toolbox towards a Sustainable, Competitive & Science-based Agri-Food Industry in Norway

The iNOBox project aims to contribute to more efficient, profitable and sustainable food processing in the Norwegian food industry. In addition, it is important that the food is safe, nutritious and of a high quality. Interdisciplinary research is a strength of iNOBox where both national and international research and industry partners have been involved in the work with innovative processing technologies, IPTs (cold plasma, pulsed electric field, ultrasound, UV light, high pressure, microwaves). The work in iNOBox have launched an online decision-support toolbox (innovativefoodprocessing.no) driving innovation in the food industry, market and consumer acceptance of novel foods, and open science. The iNOBox results will enable energy savings [1.5-5%], reduced gas emissions [0.1%] and less food waste [438 MNOK/year, each extra day's product shelf-life], improved public health and high-skilled job creation/retention in peripheral areas. Led by Nofima, the iNOBox team have included 18 (inter)national research/industry partners, besides early-career scientists (2 PhDs & 2 Postdocs) that have benefited from working in these research areas. In the period 2018-22, a lot of research have been carried out: [WP1] Organisation of 1-2 annual meetings for the entire consortium and several management committee meetings. The closing meeting was arranged on 14-15 June 2022, where the first day was open to external participants. The website "innovativefoodprocessing.no" was launched 14.06.22. Many presentations have been given during the period for both industry partners and external industry. [WP2] Progress for the different technological solutions (TS): *TS1: Work to investigate different effects of PAW; including chemical analyzes, work with new protocols, the effect of PAW on biofilm and different food. There has also been work on a prototype for generating large PAW volumes. *TS2: Meat from chicken, pork and beef has been packaged and treated with UV-c, and shelf-life and quality been analysed. Pathogen trials (Salmonella and E.coli) have been done to assess microbial reduction of UV-c. *TS3-4: Several studies using MW&HP alone and in combination with other technologies. Milk exp. using US,PEF,MW &HP. A chicken study using HP &MW with/without modified atmosphere packaging. Experiments with egg mass (1) added two types of green tea extract and (2) packed in modified atmosphere and then treated with HP. In addition, HP and MW of cauliflower. *TS5: Experiments with PEF for microbial inactivation and blanching of vegetables prior to freeze/drying have been investigated to improve quality and improve freeze/dry processes. In addition, experiments with PEF for thawing meat. *TS6: The effect of US on milk gel properties has been investigated and characterized. And a study on using US+HP+CO2 for alternative yoghurt production. [WP3] Work related to food safety and quality are reported in WP2. Updated annual reports have been prepared to ensure harmonization of microbiological/quality criteria for TS1-6. [WP4] Metabolomics analysis has been used to study the impact of PAW treatment of fresh spinach, on processed chicken and processed egg mass. Food allergenicity has been elucidated by performing immunochemical analyzes of food protein extracts using patient sera. Studies to investigate if allergenicity for yoghurt and eggs have changed after processing w/IPTs. [WP5] In vitro digestion studies performed on spinach treated with PAW and egg mass treated with HP. A gastric fermentation study has been performed on egg mass and protein digestibility of yogurt treated with CO2+HP+US and chicken. In addition to the bioaccessibility of beta-carotene in PEF-treated carrots. [WP6] Model for harmonized LCI model has been developed, harmonized the Food LCA model (literature review and interviews with project partners). Based on WP2-3 results, environmental and social life cycle analysis have been harmonized. [WP7] Interviews with research partners and consumer surveys have been performed, and product concepts have been tested. This has resulted in the design of a decision support tool for marketing communication. [WP8] Research on innovation, collaboration, protection, and development of new products within European Novel Food. [WP9] Production of web content and news updates (inobox.no) and production and testing of the website innovativefoodprocessing.no, which is an online portal where the food industry can find information about and use of new technologies, their effect on food, results from the project (>100 articles/ results) and including six animated films. Newsletters are sent to subscribers twice a year. All material in Norwegian and English.

Fast, gentle and energy-saving ways of producing and preserving food have been the focus of this research project. Six innovative processing technologies have been investigated in the project: high pressure, microwaves, pulsed electric fields, ultrasound, UV light and plasma-activated water. The results show that using these new technologies can give food products an extended shelf life without compromising quality. And by using these technologies both time and energy can be saved in production compared to traditional processing. We have launched a toolbox to help the industry assess new processing technologies and have made the documentation readily available. The content of the toolbox is easily accessible at innovativefoodprocessing.no and all information is in both Norwegian and English. To produce safe, healthy, and sustainable food, the food industry depends on the production methods being efficient, profitable, and sustainable. By using this online information hub, the food industry and others will get knowledge * about some of the new food processing technologies available; * advantages and challenges using new technologies; * project results (related to e.g. food safety, food quality, allergenicity, bioaccessibility); * how sustainable the technologies are; * on regulation of novel food; and * on marked communication of novel food. We have got positive reactions from industry partners, and also external industry on the toolbox. Several representatives from large food processing companies have been in contact and wanted to get more knowledge about the project, and they are very interested in what new processing technologies can offer. In addition, we have received positive feedback from the Norwegian Food Safety Authority. iNOBox is an interdisciplinary project and we have been a number of research and industry partners who have been involved and have collaborated across different work packages. This has provided useful insight into each other's research fields. Several international partners have also been involved. This has resulted in an expanded network, and plans to continue the good collaboration

The Norwegian food industry is challenged by a stringent environmental policy, pressure on food self-sufficiency/security, domestic market competition, new consumption patterns & low R&D expenditure stifling innovation. iNOBox represents a joint multi-actor effort towards more efficient, profitable & sustainable processing, securing the supply of safe, high-quality & nutritious foods. iNOBox proposes 5 market-driven business solutions with broad transferability that integrate innovative processing technologies (IPT) across relevant agri-food chains. iNOBox will greatly advance cross-disciplinary knowledge base on IPT and pave the way towards market & consumer uptake. Ultimately, iNOBox will develop an innovation e-toolbox to support IPT end-users/manufacturers on scientific, technical & regulatory matters, consumer-centric process innovation opportunities & marketing strategies. Through whole value-chain interventions, resource-efficient IPT will foster: Environmental, economic & social sustainability towards a circular bioeconomy [better self-sufficiency; cost optimisation; 1.5-5% energy saving in the whole sector; 0.1% GHG emission reduction in Norway; 438 MNOK/yr consumer savings (food waste) for each extra day's shelf-life]; Fast-growing productivity, long-term profitability & competitiveness; Better employability of a high-skilled workforce in decentralised areas. Safer & healthier IPT foods will lead to new market shares & social innovation (allergy, health promotion) and will improve the public health system through reduced prevalence of food allergy/diet-related diseases, food recalls & associated health/social costs, while contributing to food security for a growing/ageing population. iNOBox will foster international responsible research & innovation, multi-actor & public engagement, science education, open knowledge sharing and gender/ethical integrity, towards better decision-making on sustainable process innovation & enhanced know-how/technology transfer