A unique formulation and significantly improved technology as elements shaping the health-promoting and sensory quality of a multi-vegetable paste for application in the daily diet

The implementation of the operation will have a positive impact on the quality of nutrition of people throughout the country and around the world, as well as on health, which is the most important good.

• .The result of the planned surgery is to reduce the number of cases of cardiovascular diseases, hypertension and kidney diseases and to have a positive impact on the quality of the environment through the use of ozone in the technological process.
• Ozonation as a stage of the technological process will contribute to mitigating climate change by counteracting the depletion of the ozone layer, because the excess ozone that will be generated to ozonate the product will be discharged from the production hall into the atmosphere.
• The operation is addressed primarily to small farms, including organic ones and those operating based on the principles of integrated production. Growing agricultural products according to consumer preferences should support the development of organic and integrated production, which methods contribute to environmental protection and mitigating climate change.

The main goal is to develop and implement an innovative health-promoting product that does not contain salt. The qualitative change will consist in completely eliminating salt from the product and replacing it with inactive yeast flakes, which have health-promoting properties. Due to its properties, inactive yeast gives a feeling of saltiness, although the product will not contain it in its composition.

The implementation of the operation will affect the quality of nutrition of people throughout the country and the world, as well as health, which is the most important good.

Project activities

The main activity is to develop and implement an innovative health-promoting product that does not contain salt. The qualitative change will consist in completely eliminating salt from the product and replacing it with inactive yeast flakes, which have health-promoting properties.

• They contain a wide range of B vitamins and high protein content.
• They are a gluten-free product.
• They do not have a negative impact on the human body.
• They have a nutty and parmesan flavor, which also positively affects the taste of the product. 
• Thanks to its properties, inactive yeast gives a feeling of saltiness, although the product will not contain it.

At the stage of vegetable production, it is very important to be aware of the need to produce them based on very high quality standards, respecting the natural environment, modern technologies and limiting the use of plant protection products, fertilizers and other external ingredients
The implementation of the operation will have a positive impact on the quality of nutrition of people throughout the country and around the world, as well as on health, which is the most important good.The result of the planned surgery is to reduce the number of cases of cardiovascular diseases, hypertension and kidney diseases and to have a positive impact on the quality of the environment through the use of ozone in the technological process.

The main benefits of the project

The effect of the activities undertaken as part of the operation is the development and implementation of a health-promoting product and, consequently, a reduction in the risk of circulatory system, kidney and heart diseases among consumers who consume vegetable paste with the addition of inactive yeast flakes instead of salt. 

• The results of the operation will also contribute to protecting the natural environment and mitigating climate change by using the technological stage we plan to use, i.e. ozonation, due to the fact that we plan to discharge the excess ozone produced into the atmosphere.
• Ozone removed in this way will decompose very quickly into oxygen and increase the content of this gas in the air. The result of the planned operation is a reduction in the number of cases of cardiovascular diseases, hypertension and kidney diseases and a positive impact on the quality of the environment through the use of ozone in the technological process.

Practice summary

The result of the operation is the development of a recipe and technological process for the production of vegetable paste without salt, and then their implementation.

The effect of the activities undertaken as part of the operation is the development and implementation of a health-promoting product and, consequently, a reduction in the risk of circulatory system, kidney and heart diseases among consumers who consume vegetable paste with the addition of inactive yeast flakes instead of salt.

The results of the operation will also contribute to protecting the natural environment and mitigating climate change by using the technological stage we plan to use, i.e. ozonation, due to the fact that we plan to discharge the excess ozone produced into the atmosphere. Ozone removed in this way will decompose very quickly into oxygen and increase the content of this gas in the air.

Additional comments

One of the main aspects that facilitate obtaining the result is the search by consumers for healthy and safe food that will have a positive impact on their health and life. The implementation of the operation will have a positive impact on the quality of nutrition of people throughout the country and around the world, as well as on health, which is the primary good. . The result of the planned surgery is to reduce the number of cases of cardiovascular diseases, hypertension and kidney diseases. More and more often, we also encounter the desire to care for the environment and nature that surrounds us as food consumers. The planned operation will have a positive impact on the quality of the environment through the use of ozone in the technological process. The results of the operation will also contribute to protecting the natural environment and mitigating climate change by using the technological stage we plan to use, i.e. ozonation, due to the fact that we plan to discharge the excess ozone produced into the atmosphere. Ozone removed in this way will decompose very quickly into oxygen and increase the content of this gas in the air.

The company places great emphasis on producing healthy and safe food and seeks solutions that benefit health. We try to eliminate ingredients that increase the risk of disease. One such ingredient is salt. An alternative to salt is niactive yeast flakes, which will be an ingredient in vegetable paste that completely eliminates the use of salt. Looking for innovative solutions to its existing technology, the company plans to use ozone. Until now, ozone has not been used in the production of processed vegetables. Ozone has disinfectant properties and is safe for both the environment and humans. Our assumption is that ozone can be used to increase product safety, and therefore ozonation is planned to be implemented in the vegetable paste fixation technology. This will eliminate the likelihood of micro-organisms even before the sterilisation stage, thus increasing product safety for the consumer.