The secret of the color of the pasta and the flavor of the instant soup ~ Efeagro Agri-food information

In the green of the vegetable pasta, in the orange of the salmon filling of the olives or in the flavor of the instant soups they can hide the secret that gives them flavor, color and nutritional value: a product made of food surpluses and passion for innovation.

May 7, 2022

EFEAGRO / Celia Arcos

The idea for this recipe comes from the AgroSingularity company, which it saw in food surpluses that the industry generates this opportunity.

A team of five people with different professional profiles has decided to create a company that already managed more than 281 ingredients and “saved” more than 3,700 foods.

The process begins long before you get to that “green” or “orange”: you are in food production process.

For example, when making apple jam the peel of the fruit that will not be used becomes the “by-product” and they work with itaccording to Efeagro, the company’s new product developer, Amauri Taboada, to turn it into powder.

Like this, these particles will be part of the new food such as vegetable noodles or instant soup, providing color, fiber or antioxidant.

The transformation process

The first step in the processtherefore, it will be buy the by-products to the producer or farmer; then they’ll take it to a dryerin which they treat it with hot air so that it “cannot evolve from a microbiological point of view”.

Once dried, crushed and made into a kind of vegetable flour which is packaged in bags of 20 to 25 kilograms, and can therefore be marketed.

Each of the 17 fruits and vegetables they work with and end up becoming one ingredient has a different functionalitydepending on where it will be used.

For example, some have it “Great ability to give color”as in the case of spinach, carrots or beets.

And if beetroot is used as a color enhancer in olives stuffed with salmonsince this does not end up having a powerful color, spinach adds greenery to the vegetable pasta.

Image of different vegetables and fruits. Photo: Pexel

Taboada details it many of these ingredients are used in cooking, since among their properties they have fiber and the ability to retain water, which extends the shelf life of food; and he cites bread as an example, which help not to harden it quickly.

And also point the use of pomegranate for its “excellent antioxidant and antimicrobial properties”which is very “interesting for some sectors of the meat industry«: In the case of meatballs or tubs of minced meat, the microbial growth decreases, which favors the extension of the useful life of the product.

The origin of the creation of these products is linked to his hometown, Murciaworld leader in products such as broccoli, from which it generates 12% of world production.

And where they realized that many foods that will not be marketed due to their appearance could have a useful life in the food industry.