Innovation projects

The EggAI is a game-changing solution aiming to drastically reduce food wastage within canteens and food establishments utilizing the prowess of artificial intelligence (AI) and deep learning techniques. The implications on the environment, economy, and society are vast and worrisome. Eggos's test market partners have faced this kind of food wastage issues.

The Smartz4Can project aims to revolutionize the fish and seafood canning industry by enhancing efficiency, traceability, and sustainability through the implementation of a cutting-edge 4.0 technology platform. This platform focuses on smart data management to reduce production times, improve product quality, and lower water and energy consumption.

The Tech4RedWines project aims to revolutionize the production of indigenous red wines, specifically Caíño and Espadeiro varieties, by developing a sensorized fermentation system. This innovative system will ensure very high organoleptic quality of the wines by preventing process deviations that lead to undesirable compounds. Special focus will be on mitigating reduction processes (formation of hydrogen sulfide, SH2) and oxidation (acetaldehyde formation), which can significantly impact the quality of the final product.

FruiTrace is a digital platform designed to help small and medium-sized fruit beverage producers improve traceability, reduce waste, and meet strict food safety standards. In a sector where timing and transparency are critical, FruiTrace brings much-needed visibility and control to the entire production process—from raw fruit to the final bottle.

WiTWINtake is a cross-department digital solution designed to modernise wine production by integrating data from vineyard management, grape intake, cellar operations, and financial systems. Developed to help wineries reduce manual work and improve traceability, the system creates a digital twin of the entire production process—enabling real-time insights and smarter, data-driven decisions.

The E=MS² project aims to revolutionize energy management within the food processing industry by significantly reducing energy costs and consumption while maintaining high standards of product quality. The platform collects data from a wide array of energy-related parameters and integrates forecasting technology to optimize energy routing.

Continuous measurement of butter moisture content on the Ilaçor production line allows for automated water dosing to keep butter moisture content below 16%, as required by applicable regulations, but always very close to this limit to increase production efficiency. In addition, the system provides other important parameters related to butter quality, such as fat and salt percentages.

The OEDFS project has introduced a breakthrough in the field of medicinal mushroom processing by developing a fully automated, safe, and energy-efficient system for extracting and drying fungal compounds. Designed for SMEs and industries working with natural food supplements, the project targets producers seeking to improve product quality, efficiency, and traceability in a competitive and regulated market.

FRIDGE23 is an innovative project aimed at revolutionizing the fresh food supply chain through the implementation of smart refrigeration technology and advanced forecasting algorithms.

In the HonAI project, we aim to optimize Medex's honey syrup production process by integrating sensors and advanced software modules enhanced with AI models. By extracting key parameters and employing AI algorithms, we seek to enhance product quality, process stability, and production efficiency while minimizing energy consumption. This entails optimizing process efficiency and quality at bottlenecks and enhancing energy efficiency across the entire production process.

The Value Chain Generator (VCG.AI®) is an AI-driven platform that transforms how industrial side streams are repurposed. Designed with and for Pivovarna Laško Union, it automatically matches brewery by-products—like spent yeast and barley husks—with companies that can reuse them. The goal: to turn waste into value and accelerate the shift to a circular bioeconomy in Europe.

CREAMSENS is an innovative project developed by QUEIZUAR, a Spanish SME producing PDO cheeses, with the goal of maximising the value of whey—a by-product generated in large volumes (over 100,000 litres/day) and traditionally difficult to manage. The project focused on improving the skimming process to enable the valorisation of all whey components: fat, protein, and lactose. In doing so, CREAMSENS contributes to greater sustainability, product quality, and business growth.

The ambitious goal of WINE-PRO is to revolutionize the wine fermentation process at Puklavec Family Wines through the development and deployment of a Wine Cellar Digital Twin (DT) solution within the Ormož wine cellar facilities.

In the Landes region of southwest France, the transition to organic farming and stricter herbicide regulations has led to the proliferation of toxic plants, specifically Datura and black nightshade, which have contaminated fields. Antarctic Foods, a frozen vegetable producer, has faced significant challenges in recent years with the contamination of beans and peas by these toxic plants. 

Helia Biomonitoring is spearheading the development of an innovative sensor system designed to revolutionize food quality control. This cutting-edge system is engineered for ease of use, offering continuous monitoring with straightforward cartridge replacement once per day. Its primary application is the testing of samples from industrial food processes. Unlike traditional lab analysis methods, which can take 1 to 3 days for results, this sensor system provides rapid measurements in just 5 minutes.