Presentation of three new food products made by FIPDes students

Final product made by FIPDes cohort 5 in AgroParistech

Presentation of new food products from Senior Project

Last week was the Senior Project’s final presentation of the cohort 5 in AgroParisTech. This project is the finality of one year working on their own product development, from a prototype that the students develop in Dublin Institute of Technology to the problematic of scaling up this formula in AgroParisTech.
This year, three projects were selected: a cracker made of rice and seaweed, a biscuit made from banana peel and a natural chutney with exotic fruits.

Kracken is a healthy seaweed rice cracker with rich fiber, reduced fat and reduced sodium that gives you a guilty free pleasure. Let Kracken bring you the goodness of the sea blended with its wave of fresh savoury zest.

Allez craquer pour Kracken!

Le Parfait is an exotic dipping sauce chutney style. Containing four fresh fruits: mango, red currant, passion fruit and plums, it gives sweet and sour taste, which goes definitely perfect with baguettes, crackers and sea food. The appealing color of the product comes from the natural red currant pigment. No artificial colors are added. The well-designed production system allows to avoid using preservatives, keeping it 100% natural. You can feel the small pieces of fruits and vegetables chunks; exactly as if it was made at home.

“Oopi biscuits, they are not only good for YOU but also good for the environment!”

Oopi biscuits are high fibre, tropical spice flavoured, banana peel biscuits which exemplify how a waste material can be transformed to a tasty and value-added product. The peel constitutes about 40% of a fresh banana and with increasing production and consumption, this leads to 780 million pounds of peels headed to landfills where they emit methane, a greenhouse gas. However, studies have found that banana peels are rich in beneficial nutrients such as dietary fibres, proteins, poloyunsaturated fatty acids, and micronutrients. Dietary fibres have been studied in the prevention of cardiovascular and colon diseases, and diabetes; these consist about 50% of the dry matter of banana peel. Thus, there is a huge potential in the valorization of this food waste into value-added food products. Transforming banana peels to powder extends its shelf-life, eases transportation and storage, and broadens its possible food applications. Oopi biscuits are a great start in exploiting the potential of this waste; other products such as cakes, breads, etc can also be explored as food applications.

- Updated December 2016 -