HORIZON-CL6-2026-01-CIRCBIO-07- Coordinator Wanted for Advanced FoodTech Consortium (4 Institutions committed to act)

We propose a novel food processing concept for low-preservative, bioactive meat products based on:

-          engineered internal diffusion channels in sausages and meat matrices;

-          bio-based gel systems (filled inside the channels) to release antioxidants, antimicrobial agents or pH regulators during maturation,

-          optional ultrasound-assisted treatment to enhance diffusion, marination and microbiological safety.

The approach creates an internal micro-environment within the product that:

-          - accelerates moisture migration and drying,

-          - reduces anaerobic contamination,

-          - minimizes nitrite usage without compromising safety.

The approach can be extended to plant-based protein matrices (e.g., soy, pea, or hybrid meat–plant products), enabling diffusion-channel technology and gel systems to be used for shelf-life extension and targeted functionalization in vegan and vegetarian products

The project envisages the possibility of using meat or vegetable by-products for the gel phase, which is intended for the introduction of nitrites into meat products (pectin/protein gels from apple pomace, whey isolates, etc.).