UUDISED

GOOD PROJECT EXAMPLE: Development of the Technology and Product Group of Coldpressed Organic Bars

The problem to be solved

Both the number of organic producers and the area under organic agriculture has significantly increased in Estonia in the last decade. Consumption of organic products is a growing trend, which on one hand is a result of an increase in the living standard of people, on the other hand, an increase in the awareness about the nutritional value and origin of food, as well as the growing conditions of the raw material. Consumers increasingly prefer buying domestic food, paying attention to the origin of the raw material. In addition, the use of domestic raw material increases the productivity of the raw material producers and processors and consequently, enlivens the economy.

Traditionally, raisins and dates are used as binding components in bars produced with a cold-pressing method. The objective of this project was to use Estonian raw material as much as possible and therefore, find alternative binding components of domestic origin to give the bar appropriate consistency. In the situation of increasing population and limited agricultural area, possibilities for reducing the amount of food waste is explored almost everywhere in the world. One potential trend is making use of secondary raw material with sufficient nutritional value to be used in food.

In the course of the project, the method of using the pressing residues of different berries, fruits and vegetables was investigated as one possible option. Additionally, the impact of the components on the chemical, physical and sensory properties of the bars was explored and possibilities of using the hemp cake, which is usually disposed of or used as feed, were studied.

Project outcomes

The results of the project have proved that domestic raw material (apple, pear) can successfully replace dates and raisins, which are widely used in cold-pressed bars. Also, secondary raw material such as juice and hemp cake has the potential to be used in food. Different recipes were tested, for example using residue flower of various components of different quantities and combinations. The impact of different domestic berries on the sensory properties as well as the nutritional value of the products was identified.

The use of suitable packaging enables to ensure the quality of the product for quite a long period. Therefore, a technological scheme including critical points was developed. The scheme can be used for working out additional recipes based on the tested raw material to be added to the product portfolio. The developed line of cold-pressed bars is
ready to be placed on the market as soon as suitable technology becomes available.

“Domestic raw material can successfully replace widely used dates and raisins in cold-pressed bars.” Sirli Rosenvald, the project leader