Innovative Technologies for Premium Frozen Peas

This project develops an innovative frozen pea production line using advanced technologies to maintain near-raw nutritional quality, enhance safety, and extend shelf life beyond 20 months. Key innovations include a water-recycling blanching process with lactic acid pre-treatment to inactivate enzymes, reduce energy and water use, and lower blanching temperatures. A new peroxidase activity test will support ongoing quality control. The initiative includes a patent application to the Polish Patent Office, scientific publications, and a conference presentation. Farmers will cultivate specific pea varieties to standardise raw material quality, reduce losses, and improve process efficiency. Funded by the European Union and accessible via EU-FarmBook.