17 May Vine tomatoes
In May 2021 KFS started a project to utilise the sort scrap of vine tomatoes. Our aim is to create innovative, attractive and healthy tomato-based products with unique sensory properties with a focus on drinks as well as on pastas. Potential combinations with other vegetables, fruits and herbs will also be included. Our processing methods include mild technologies and fermentation treatments using lactic acid bacteria.
This project is not just about the creation of tasty products. By improving the bio-availability of important nutrients such as lycopene and vitamins, we will also support the availability of healthy tomato-based food.
The project will be executed by a team consisting of Tania Utami (MSc Food Science), Nadi Nordkamp (student FHML Maastricht campus Venlo) under the guidance of Prof Koen Venema. Partners in this project include Wageningen University & Research, SmaakPark Ede and Looye Growers. Information: Em Prof Fons Voragen