The pilot implementation will result in new dried products with superior quality characteristics compared to those dried using thermal methods. Additionally, in comparison to fresh products, the products derived from this application will have a significantly extended shelf life without spoilage, while being more cost-effective to transport and store due to their reduced weight and volume—up to 20 times smaller. Thus, the applied techniques will ensure not only reduced transportation volume but also decreased product losses during distribution, thereby mitigating environmental impact.
Moreover, the innovative products developed will be marketable directly to consumers (e.g., as snacks, accompaniments, or dietary supplements) or usable by the food industry (e.g., as ingredients in ready meals or raw materials in catering). Notably, the global market for dried foods is remarkable. For instance, the global turnover for dried vegetables alone is projected to reach approximately $90 billion by 2028 (see here: https://www.databridgemarketresearch.com/reports/global-dehydrated-vegetables-market).
Consequently, the group’s production stakeholders will have the opportunity to improve their financial outcomes, as the program will support them in producing products suitable for large markets, securing guaranteed prices, reducing transportation costs, and minimizing product losses during transit. Therefore, the project’s results will create the conditions to enhance their export potential, diversify their portfolio, and reduce overall costs along with their environmental footprint.