Portal de Cartagena
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A broccoli hummus developed by the Post-harvest and Refrigeration research group of the UPCT is one of the five finalists of the Covirán Foundation awards.
The award recognizes the product or prototype of product made from fresh products of vegetable origin, which represent an innovation in the market and contribute to adopt a healthy diet.
Consumers can vote online until this Thursday, November 29.
The nominated hummus is formulated with broccoli (53%) and with a base of legumes, minimally processed under high pressure hydrostatic technology and with a refrigerated shelf life of 28 days at 5 ° C, explained the researcher responsible, Francisco Artés Hernández.
The finalist product has been developed as an innovative healthy food in the doctoral thesis of Tâmmila Klug, directed by professors Francisco Artés Calero and Francisco Artés Hernández.
The doctoral thesis, by Klug, from Brazil, has already achieved several publications in scientific journals.
18 nominations have been submitted to these awards.
The jury evaluated the product innovation, the nutritional value, the food technology, the product properties, the format and the marketing and distribution potential to choose the finalists.
The popular vote will serve to determine the three products that will be presented in Granada in the middle of next month.
The other innovative finalist products are a salmorejo with extra virgin olive oil treated by high hydrostatic pressures;
a vegetable seasoning and a natural snack made from dehydrated mashed fruits and / or vegetables.
Source: UPCT
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