Develop recipes and production processes for natural fruit and vegetable cocktails tailored to the individual needs of consumers

According to the recommendations of the Institute of Food and Nutrition, vegetables and fruits should appear in our diet several times a day. This high demand is primarily due to their nutritional value and the content of active substances that have health-promoting properties.

• Numerous scientific studies prove that eating vegetables and fruits has a beneficial effect on human health, providing excellent prevention and even supporting the
  treatment of various diseases, such as atherosclerosis, circulatory system diseases, diabetes and cancer.
• Unfortunately, practice shows that a larger group of society rarely follows this recommendation. In recent years, the pattern of eating meals has changed. Consumers are much more likely to choose products that are convenient, ready-to-eat and easy to consume at work or on the road.

The idea of creating an innovative line of bottled fruit and vegetable cocktails, in which the customer himself will influence the taste, is an excellent proposition for busy people who care about their health. It is also a solution for people who are not used to eating vegetables in their pure form, e.g. children.

• The priority of cocktails will be high health-promoting quality. Scientific research proves that shock freezing and freeze-drying are the best solutions for the processing of high-quality food.

The main goal of the operation will be to develop recipes and production processes for natural fruit and vegetable cocktails tailored to the individual needs of consumers. The goal will be achieved by conducting research and implementing the necessary investments.

The specific goals will be:

1. Innovative product - at least 8 products (recipes) will be created - fruit and vegetable cocktails, which will allow the consumer to compose their own
   cocktail according to their taste preferences using the IT platform developed as part of the project.
2. Technological innovation - involving the creation of a pilot line for the production of innovative products.

Project activities

Key activities:

1. Preparing a research environment for the development of an innovative website.
2. Investments in infrastructure enabling the implementation of the project.
3. Selecting the best plant species for creating fruit and vegetable cocktails.
4. Determining the most advantageous method of securing plant material.
5. Creating personalized cocktail recipes - developing at least 8 cocktails with different scope of action, intended for different target groups.
6. Storing cocktails and evaluating manufacturing processes - selecting methods of product preservation and assessing quality and evaluating manufacturing processes.

The main benefits of the project

1. Receiving at least 8 products (recipes of fruit and vegetable cocktails) of high health-promoting quality.
2. Receiving an intelligent platform enabling personalized cocktail sales. Possibility to adapt cocktails to your needs.
3. Shortening the supply chain and transparency regarding the composition of products and the origin of individual elements.

Practice summary

The main goal of the operation will be to develop recipes and the production process of natural fruit and vegetable cocktails tailored to the individual needs of consumers, and then to implement the project results.

The goal will be achieved by carrying out research work and implementing the
necessary infrastructure investments in order to create a line for testing the product and production technology, as well as a website enabling the
adaptation of cocktails to personal needs.

The detailed results of the project will be:

1. at least 8 products (recipes), consisting of, among others: from the following vegetables and fruits: kale, zucchini, spinach, leaf beet, parsley, apples,
   pears. The recipes will be original and will be the result of an extensive review of the literature on the nutritional and medicinal value of vegetables, fruits
   and functional additives. Not only the nutritional value of individual products will be taken into account, but also their antioxidant potential.
   • The entire cocktail production process will be carried out in such a way as to limit the loss of health-promoting ingredients.

Planned min. 8 products will fall into the following groups:

• Homogenized vegetables.
• Homogenized fruit.
• Single-ingredient and multi-ingredient fruit juices.
• Single-ingredient and multi-ingredient vegetable juices.
• Dried vegetables.
• Dried fruit.

2. technological innovation - involving the creation of a pilot line for the production of innovative products.