Project-INOV@LHEIRA – MORECoLAB – Montanhas de Investigação

Identification & Background

Project name: Innovation and transformation of traditional alheira exploring the potential of formulation and conservation technologies
Acronym: INOV@LHEIRA
Project code: 17479

Operation sheet

Objective: The INOV@LHEIRA project aims to promote innovation in the industry of sausages and traditional alheira production, through research and development of production processes and conservation of alheira mass as a way to obtain differentiating products.

Co-sponsors:
Fumeinor – Indústria de Fumeiro e Conexos Lda; AquaValor – Centro de Valorização e Transferência de Tecnologia da Água – Associação; MORECoLAB – Laboratório Colaborativo Montanhas de Investigação – Associação; TAGUSVALLEY – Associação para a Promoção e Desenvolvimento do Tecnopolo do Vale do Tejo.

Date of approval: 2024-08-14
Start date: 2025-01-01
Date of completion: 2027-31-12

Total eligible investment: 787 211,84€

Develop a new product ready-to-eat pasta de alheira to be marketed in packaging without casing, maintaining the organoleptic properties of traditional alheira, with no added preservatives and shelf life of six months;
Develop a functional alheira mass by the incorporation of ingredients/extracts (ex.: phytosterols, dietary fibers), without addition of preservatives and with shelf time of six months;
Develop a sustainable process in terms of cost-benefit and low environmental impact to conserve the products developed;
Demonstrate on a relevant scale the production of the products and the process developed.

Study of the production process of alheira dough
Study of the functionalization of the alheira mass
Investigation of different conservation and packaging technologies
Demonstration of products and processes
Dissemination, communication and exploitation of project results
The project management.

Products: i) A ready-to-eat alheira mass, with organoleptic characteristics (smoky taste and grainy texture) similar to traditional alheira, without the addition of preservatives, and packaged in a package according to the selected conservation technology (elimination of the filling step in casing) ii) A mass of functional alheira by the incorporation of ingredients/ extracts (ex.: phytosterols, dietary fibers), which may assist in reducing cholesterol.
Process: Obtain a conservation process of the “pasta da alheira” that allows to eliminate the chemical additives added in the production process of traditional alheira, as well as increase the shelf time to 6 months (currently 2 months in commercial context).

Identification & Background

MOrada

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