A cracker made from fish bone flour, with a different touch of rosemary, and a cauliflower cream, with variations that combine cauliflower with broccoli and pumpkin were the two products developed by students from the School’s Master’s in Food Engineering Biotechnology degree and distinguished ex-quo by the Comendador Arménio Miranda Mentoring Program.
Developed by a group of Masters in Food Engineering students – Daniela Maia, Gabriel Campos, Gabriela Pires and Raquel Lage -, Trinca Espinhas is an innovative cracker made from fish bone flour, with a distinctive touch of rosemary. This snack was developed to promote sustainability in the agri-food sector, using fishing by-products, contributing to the reduction of waste and valorization of marine resources. In addition to being tasty, Trinca Espinhas is a source of protein, calcium and phosphorus, offering a nutritious option for consumers looking for sustainable and conscious food alternatives. It is worth highlighting that Trinca-Espinhas crackers received the Silver medal at Ecotrophelia Portugal 2024.
“CremaFlor”, which consists of a range of three products that fall into the vegetable puree category, was developed by students – also from the Masters in Food Engineering -, Inês Morgado, Beatriz Coelho and Ana Inês Santos. With cauliflower cream as the main product, the students developed variations that combine cauliflower with broccoli and pumpkin. With just four to five ingredients – vegetables, cauliflower cooking water, lemon drops and salt – CremaFlor can be used in a variety of ways. From replacing products such as cream and béchamel, widely used in traditional recipes, with a healthier and more nutritious alternative, to being used as a side dish, replacing mashed potatoes or complementing other carbohydrates. It’s a great way to help adults and children introduce vegetables into their meals.
To arrive at these innovative products with a strong sustainability focus, the students had to develop the concept, the formulation, the manufacturing process, the packaging for the market and the business plan.
The Comendador Arménio Miranda Mentoring Program aims to motivate and challenge students of the Master’s degree in Food Engineering and the Postgraduate course in Food Innovation at the Higher School of Biotechnology of the Catholic University of Portugal to identify and apply, on a scientific basis, the most recent food trends, aligned with the health and well-being demands of personal and family life, in an increasingly critical environmental context.
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