FunTomP

FunTomP proudly collaborated with ProxIMed to co-host a special session at #EFFoST2024: "Innovative Approaches to Functional Foods from Mediterranean Agricultural Byproducts." The session included: Mecit Halil Oztop: An overview of the FunTomP project, focusing on the sustainable transformation of tomato byproducts into functional foods such as snack bars, powders, and sauces. Anet Režek Jambrak: High-power ultrasound extraction of bioactive compounds from tomato peels, showcasing its potential for sustainable antioxidant applications. Sanda Pleslić: Diagnostics of non-thermal plasma in food processing, incorporating Industry 4.0 technologies for enhanced safety and efficiency. Franka Markić: Exploring bioactive compound interactions with ultrasound-generated radicals in tomato juice to improve quality and functionality. Special thanks to PRIMA Partnership and European Federation of Food Science and Technology for supporting platforms that promote collaboration and innovation in Mediterranean food systems. 🌱🍅 #FunTomP #Sustainability #FunctionalFoods #MediterraneanDiet #EFFoST2024 Orta Doğu Teknik Üniversitesi / Middle East Technical University, University of Zagreb Faculty of Food Technology and Biotechnology, University of Zagreb / Sveučilište u Zagrebu, Ruđer Bošković Institute

Throwback: A Deep Dive into the Potential of Sugar Beet Leaves as a Plant-Based Protein Source Sugar beet leaves, often regarded as agricultural waste, harbor significant potential as a sustainable alternative protein source due to their high protein content and rich amino acid profile. Our recent article explores the extraction and characterization of proteins from sugar beet leaves using advanced methods such as high-pressure-assisted techniques and mass spectrometry-based proteomic analysis. Key Highlights from the Study: - Comprehensive Protein Analysis: A total of 817 proteins were identified, offering the most detailed profile of sugar beet leaf proteins to date. - Extraction Methods Matter: High-pressure-assisted techniques enhanced the extraction of low-abundance proteins, predominantly located in chloroplasts. - Nutritional Potential: With essential amino acids and the abundant RuBisCO protein, sugar beet leaves demonstrate high nutritional value, making them a strong candidate for functional food development. This study underscores the importance of valorizing agricultural byproducts for sustainable and health-conscious food production. 📄 Read the full article here: https://lnkd.in/deABzmUS 👏 Cheers to the amazing authors of this study: Ece Goktayoglu, Mecit Halil Oztop, and Sureyya Ozcan. #FunTomP #SustainableFood #PlantBasedProteins #FunctionalFoods #MediterraneanDiet #FoodResearch #Sustainability PRIMA Partnership

2025 is starting with fantastic news! Our 3rd coordinatorship project, APRISE, has been funded under the Horizon Europe WIDERA ERA Talents call. With a total budget of nearly €3 million, including ~€654,000 for Orta Doğu Teknik Üniversitesi / Middle East Technical University. APRISE aims to train talents in sustainable food production and explore new protein sources for 'innovative product formulations'. The project brings together 18 partners (MyBiotech GmbH, BKEA, Green Growth Platform, OpenCom i.s.s.c., Szkoła Główna Gospodarstwa Wiejskiego w Warszawie, Agricultural University of Athens, Advanced Climate Risk Education (Manfred Mudelsee), Nottingham Trent University, Telewander ApS, Nordic Horizon Institute, IRTA ,ThetaBiomarkers,EcoVibes ) from 11 countries (Germany , Malta, North Macedonia , Poland, Greece, United Kingdom, Denmark, Sweeden, Spain ) and we are proud to collaborate with our Turkish partners: Sütaş Group, BİTKİDEN Derneği, and Technology Development Foundation of Turkey I am really excited to lead this transformative effort and look forward to sharing updates. Stay tuned—we will soon be here under the APRISE account to share more exciting developments. 🌱✨ #HorizonEurope #APRISE #SustainableFood #Innovation #NewProteins #TÜBİTAK #UfukAvrupa

🎉 Throwback to BRIGHT-NIGHT 2024 at the Pisa Research Area! 🌍 The FunTomP team participated in this dynamic European Researchers' Night to share our journey toward creating sustainable, functional Mediterranean tomato products. Through interactive demonstrations and engaging discussions, we highlighted our innovative approach to valorizing agricultural byproducts like sugar beet leaves and olives to produce health-conscious, eco-friendly products such as juices, sauces, and snack bars. Events like BRIGHT-NIGHT exemplify the power of collaboration in bridging science and society. Thank you to all who visited our station and supported the sustainable Mediterranean food revolution! 🍅🌿 #FunTomP #BRIGHTNIGHT2024 #Sustainability #MediterraneanDiet #ResearchForImpact PRIMA Partnership

Throwback to groundbreaking research under our project! 🌱🍅 This study examined how Mediterranean staples like tomato peel, olive powder, and pea protein can be used to create novel functional beverages. Two protein concentrations (1% and 2%) and peel concentrations (2% and 4%) were tested, with olive powder held constant at 2%. 🔑 Key highlights: - Physico-chemical insights: Increased peel concentration improved apparent viscosity, while protein concentration showed the opposite trend. - Rheology: Shear-thinning behavior (modeled via Herschel-Bulkley parameters) showcased the complex interactions of these ingredients. - Sensory findings: Astringency and sourness increased with higher peel and protein concentrations, but the sample with 2% peel and 1% protein struck the ideal balance in taste and consumer preference. This article laid the foundation for using agricultural byproducts like tomato peel and olive powder in sustainable food innovation. As we revisit this work, we are reminded of its importance in reshaping Mediterranean food traditions while meeting modern consumer demands. A huge thanks to the authors Murad Bal, Elif Gokcen Ateş, Furkan Erdem, Gökcem Tonyalı Karslı, Melis Çetin, Özlem Özarda, Behic Mert, and Mecit Halil Oztop for their contributions! 📖 Read the full article here: https://lnkd.in/drsd6a4R #Throwback #FunTomP #MediterraneanDiet #Sustainability #FunctionalFoods #FoodScience #Research

Looking back on a milestone from earlier this year: the Alternative Protein Production & Techno-functional Characterization Training School, co-organized by FunTomP and ProxIMed, and funded by the PRIMA Partnership. In April, we brought together researchers and experts to explore novel topics like protein extraction, sustainability, experimental design and sensory analysis. Participants had the unique opportunity to translate the theoretical knowledge they acquired during the lectures into practice during hands-on workshops. Special thanks to Ege University and the dedicated team—Seda Ersus, Ayça Akyüz, İdil Tekin, and Zülal Aksoy—for hosting and supporting the event with hands-on workshops. We also extend our gratitude to our distinguished speakers: Özlem Özmutlu, Mecit Halil Oztop, Mohamad Abiad, Ricardo Gómez-García, Nino Terjung, Margarida Cortez Vieira, Guillem Tomas Tenes, Andreas Gess, Manuela Pintado, Elena Martinez, Simon Dirr, and Ezequiel Coscueta. Hochschule Weihenstephan-Triesdorf, Orta Doğu Teknik Üniversitesi / Middle East Technical University, American University of Beirut, Faculty of Agricultural & Food Sciences at AUB, Universidade Católica Portuguesa, CBQF - Centre for Biotechnology and Fine Chemistry, DIL Deutsches Institut für Lebensmitteltechnik e. V., Universidade do Algarve, AINIA

🍅 FunTomP Research Update: Tomato Leather for Functional and Sustainable Snacking Our publication explores the formulation and processing of tomato leather as a healthy alternative to conventional fruit leathers. Using a tray dryer with controlled temperature (50–70°C) and humidity (5–20%), we identified optimal conditions for producing high-quality tomato leather with excellent sensory, mechanical, and nutritional properties. Key Findings: - Lycopene Content: The highest levels were observed at 70°C, enhancing the product’s nutritional value. - Color & Flavor: Higher temperatures (70°C) led to desirable flavor development through the Maillard reaction, while lower temperatures (50°C) achieved better overall acceptability. - Water Distribution: Homogeneous and consistent across all samples, confirmed via time domain-NMR relaxometry. - Mechanical Properties: The strongest tensile strength was achieved at 70°C, likely due to protein denaturation. Practical Implications: This tomato leather, made with minimal ingredients, serves as a nutritious, economical, and environmentally friendly snack option. Its salty flavor profile positions it as an exciting alternative to traditional fruit leathers, aligning with modern consumer demands for health-conscious and sustainable food products. We extend our heartfelt congratulations to the researchers behind this comprehensive article: Eren Başdemir, Alev Emine Ince, Sakine Kızgın, Barış Özel, Özlem Özarda, Gulum SUMNU and Mecit Halil Oztop. 🔗 Read the full article to explore how this innovation supports sustainable consumption and Mediterranean dietary principles: https://lnkd.in/dVNPj24X #FunTomP #TomatoLeather #MediterraneanDiet #FunctionalFoods #SustainableConsumption #HealthyEating #FoodScience #Research PRIMA Partnership

Throwback to 24-25 July 2024, when we attended the International Conference on Sustainable Foods – Achieving the Sustainable Development Goals (ICSF) at the Polytechnic Institute of Bragança, Portugal. The event focused on sustainable food systems and innovation, and we were proud to represent the FunTomP project! Mecit Halil Oztop shared the project’s vision, while M. Rasim Gül presented his research on sustainable tomato snack bars crafted from food waste and plant proteins. #ICSF2024 #Sustainability #FoodInnovation PRIMA Partnership

Soil health is vital to sustainable agriculture and food production, and today, on #WorldSoilDay, we recognize its importance in shaping our planet’s future. 🌍  At FunTomP, we prioritize soil preservation through sustainable practices. By valorizing agricultural by-products, such as olive and sugar beet leaves, and incorporating green technologies, we contribute to a circular economy that respects soil ecosystems.  Healthy soils don’t just grow crops; they sustain biodiversity, sequester carbon, and feed our world. Let’s continue working together to promote soil health and build a more sustainable Mediterranean food system. 🌱🍅  #FunTomP #SoilHealth #SustainableAgriculture #MediterraneanDiet #CircularEconomy  PRIMA Partnership

The FunTomP consortium came together for a steering committee meeting this November to share updates, discuss progress, and strategize for the final months of the project, set to conclude in April 2025. A big thank you to our partners for their collaboration and dedication to advancing sustainable Mediterranean food innovations. Let’s make these final months impactful! 🌱 #FunTomP #Sustainability #FunctionalFoods #MediterraneanDiet #FoodInnovation PRIMA Partnership