{"id":14016,"date":"2023-06-19T11:00:12","date_gmt":"2023-06-19T08:00:12","guid":{"rendered":"https:\/\/blogit.lab.fi\/labfocus\/?p=14016"},"modified":"2023-06-19T11:00:14","modified_gmt":"2023-06-19T08:00:14","slug":"ulmara-ultrasound-based-taste-relishes-to-restaurant-kitchen-part-1","status":"publish","type":"post","link":"https:\/\/blogit.lab.fi\/labfocus\/en\/ulmara-ultrasound-based-taste-relishes-to-restaurant-kitchen-part-1\/","title":{"rendered":"ULMARA \u2013 Ultrasound based taste relishes to restaurant kitchen, part 1"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">Overview of ULMARA<\/h2>\n\n\n\n<p>Food processing technologies are rapidly growing interest globally. Research of new technologies on manufacturing efficiency, cost efficiency and energy saving are constantly on the scope. Challenges on food security and quality and, on the other hand, reducing waste and preventing spoiling may be resolved by new ways of processing food. (Bhargava et al. 2021.)<\/p>\n\n\n\n<p>As most of us link ultrasound to the animal kingdom or medical scanning equipment, ultrasound technology has opened huge possibilities to the food processing industry with its wide usability. The revolutionary green technology offers several advantages, such as simplified and rapid processes, increased throughput, and better quality of the final product. (Bhargava et al. 2021.)<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Consumer-driven market<\/h2>\n\n\n\n<p>When the food is minimally processed, it\u2019s in a natural or nearly natural state the vitamins and nutrients are still intact (McManus 2020). Current thermal technologies cannot achieve consumer fresh-like or non-chemical preservatives and fresh-like characters. Food processing needs non-thermal technology such as ultrasound. (Astr\u00e1in-Redin et al. 2021.)<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"682\" src=\"https:\/\/blogit.lab.fi\/labfocus\/wp-content\/uploads\/sites\/8\/2023\/06\/473_2023_ULMARA-ultrasound-based-taste-relishes-to-restaurant-kitchen-part-1-1024x682.jpg\" alt=\"\" class=\"wp-image-14017\" srcset=\"https:\/\/blogit.lab.fi\/labfocus\/wp-content\/uploads\/sites\/8\/2023\/06\/473_2023_ULMARA-ultrasound-based-taste-relishes-to-restaurant-kitchen-part-1-1024x682.jpg 1024w, https:\/\/blogit.lab.fi\/labfocus\/wp-content\/uploads\/sites\/8\/2023\/06\/473_2023_ULMARA-ultrasound-based-taste-relishes-to-restaurant-kitchen-part-1-300x200.jpg 300w, https:\/\/blogit.lab.fi\/labfocus\/wp-content\/uploads\/sites\/8\/2023\/06\/473_2023_ULMARA-ultrasound-based-taste-relishes-to-restaurant-kitchen-part-1-768x512.jpg 768w, https:\/\/blogit.lab.fi\/labfocus\/wp-content\/uploads\/sites\/8\/2023\/06\/473_2023_ULMARA-ultrasound-based-taste-relishes-to-restaurant-kitchen-part-1-570x380.jpg 570w, https:\/\/blogit.lab.fi\/labfocus\/wp-content\/uploads\/sites\/8\/2023\/06\/473_2023_ULMARA-ultrasound-based-taste-relishes-to-restaurant-kitchen-part-1.jpg 1280w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"wp-element-caption\">Image 1. Extracting from fresh ingredients will influence the quality. (stevepb 2015)<\/figcaption><\/figure>\n\n\n\n<p>The food ultrasound market is expected to rise remarkably by 2027 and continue its growth even further in the future (Maximize Market Research 2023; Future Market Insight 2023). Market expansion is anticipated to be strongly influenced by consumer awareness of food quality and nutritional value of the food (Future Market Insights 2023).<\/p>\n\n\n\n<p>Even though quality and nutrition drive consumer choices, the flavor shouldn\u2019t be overlooked. Palo-oja and Nieminen (2022) argue that a balance between healthy and taste is needed in the consumer\u2019s mind. Krawiec (2021) continues that food tastiness is an eminent factor for consumption.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">NextGenExtraction ULMARA<\/h2>\n\n\n\n<p>Currently, professional kitchens do not have a fast and resource-efficient process to obtain a high-quality extract. Markets withhold several ultrasound assistances equipment but lack a concept that meets customer needs in whole.<\/p>\n\n\n\n<p>Understanding the possibilities of the market and the customer needs have been key drivers for ULMARA project. The project aims to create a new and modern way of customized flavors using ultrasound-assisted extraction technology from fresh and healthy ingredients such as berries, fruits, and herbs to answer the need of the market (LAB 2023).<\/p>\n\n\n\n<p>Overall objective of the project is to prepare the commercialization backbone of the ULMARA NextGenExtraction ultrasonic extraction concept (LAB 2023). The research to business project is funded by Business Finland and operated in cooperation of LAB University of Applied Sciences and LUT University. LUT university is responsible of manufacturing the equipment and LAB is seeking out market knowledge on B2B customer and market needs.<\/p>\n\n\n\n<div class=\"wp-block-group has-background\" style=\"background-color:#b3edfb\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\n<p>Authors<\/p>\n\n\n\n<p><strong>Taina Orpana<\/strong> works as a Senior Lecturer at LAB University of Applied Sciences and is a part of LAB commercialization team.<\/p>\n\n\n\n<p><strong>Ilkka Pajari<\/strong> works as a RDI Specialist at LAB University of Applied Sciences and is Business Champion for LAB\/LUT research to Business in ULMARA project<strong>.<\/strong><\/p>\n<\/div><\/div>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/blogit.lab.fi\/labfocus\/wp-content\/uploads\/sites\/8\/2023\/06\/Business-Finland.png\" alt=\"\" class=\"wp-image-14018\" width=\"276\" height=\"109\" srcset=\"https:\/\/blogit.lab.fi\/labfocus\/wp-content\/uploads\/sites\/8\/2023\/06\/Business-Finland.png 333w, https:\/\/blogit.lab.fi\/labfocus\/wp-content\/uploads\/sites\/8\/2023\/06\/Business-Finland-300x118.png 300w\" sizes=\"auto, (max-width: 276px) 100vw, 276px\" \/><\/figure>\n<\/div>\n\n\n<h2 class=\"wp-block-heading\">References<\/h2>\n\n\n\n<p>Astr\u00e1in-Redin, L., Alejandre, M., Raso, J., Cebri\u00e1n, G. &amp; \u00c1lvarez, I. 2021. Direct Contact Ultrasound in Food Processing: Impact on Food Quality: Mini review article, Frontiers in Nutrion, Volume 8. Cited 12 Jun 2023. Available at <a href=\"https:\/\/doi.org\/10.3389\/fnut.2021.633070\" target=\"_blank\" rel=\"noreferrer noopener\">https:\/\/doi.org\/10.3389\/fnut.2021.633070<\/a><\/p>\n\n\n\n<p>Bhargava, N., Mor, R.S., Kumar, K. &amp; Sharanagat, V.S. 2021. Advances in application of ultrasound in food processing: A review, Ultrasonics Sonochemistry, Volume 70. Cited 9 Jun 2023. Available at <a href=\"https:\/\/doi.org\/10.1016\/j.ultsonch.2020.105293\" target=\"_blank\" rel=\"noreferrer noopener\">https:\/\/doi.org\/10.1016\/j.ultsonch.2020.105293<\/a><\/p>\n\n\n\n<p>Future Market Insights. 2023. Food Ultrasound Market. Cited 9 Jun2023. Available at\u00a0 <a href=\"https:\/\/www.futuremarketinsights.com\/reports\/food-ultrasound-market\" target=\"_blank\" rel=\"noreferrer noopener\">https:\/\/www.futuremarketinsights.com\/reports\/food-ultrasound-market<\/a><\/p>\n\n\n\n<p>\u200bKrawiec, S. 2021. For functional foods, flavor is still key to sales. Nutritional Outlook. Cited 12 Jun 2023. Available at <a href=\"https:\/\/www.nutritionaloutlook.com\/view\/for-functional-foods-flavor-is-still-key-to-sales\" target=\"_blank\" rel=\"noreferrer noopener\">https:\/\/www.nutritionaloutlook.com\/view\/for-functional-foods-flavor-is-still-key-to-sales<\/a>\u00a0<\/p>\n\n\n\n<p>LAB. 2023. ULMARA &#8211; Ultrasound Based Taste Relishes to Restaurant Kitchen. Project. Cited 9 Jun 2023. Available at <a href=\"https:\/\/lab.fi\/en\/project\/ULMARA\" target=\"_blank\" rel=\"noreferrer noopener\">https:\/\/lab.fi\/en\/project\/ULMARA<\/a><\/p>\n\n\n\n<p>McManus, K. 2020. What are ultra-processed foods and are they bad for our health? Harward Health Publishing. Cited 12 Jun 2023. Available at <a href=\"https:\/\/www.health.harvard.edu\/blog\/what-are-ultra-processed-foods-and-are-they-bad-for-our-health-2020010918605\" target=\"_blank\" rel=\"noreferrer noopener\">https:\/\/www.health.harvard.edu\/blog\/what-are-ultra-processed-foods-and-are-they-bad-for-our-health-2020010918605<\/a><\/p>\n\n\n\n<p>Maximize Market Research. 2023. Food Ultrasound Market is expected to surpass US $ 188.9 million by the year 2027. Cited 9 Jun 2023. Available at\u00a0 <a href=\"https:\/\/www.maximizemarketresearch.com\/food-ultrasound-market\/\" target=\"_blank\" rel=\"noreferrer noopener\">https:\/\/www.maximizemarketresearch.com\/food-ultrasound-market\/<\/a><\/p>\n\n\n\n<p>\u200bstevepb. 2015. Salad dressing. Pixabay. Cited 13 Jun. Available at <a href=\"https:\/\/pixabay.com\/fi\/photos\/oliivi%C3%B6ljy%C3%A4-oliiveja-ruokaa-%C3%B6ljy-968657\/\" target=\"_blank\" rel=\"noreferrer noopener\">https:\/\/pixabay.com\/fi\/photos\/oliivi%C3%B6ljy%C3%A4-oliiveja-ruokaa-%C3%B6ljy-968657\/<\/a><\/p>\n\n\n\n<p>Palo-oja, O-M. &amp; Nieminen, J. 2022. Healthy and Delicious: Responsible Branding of Snacks. South Asian Journal of Business and Management Cases, 11(2), 105\u2013118. Cited 12 Jun 2023. Available at <a href=\"https:\/\/doi.org\/10.1177\/22779779221099749\" target=\"_blank\" rel=\"noreferrer noopener\">https:\/\/doi.org\/10.1177\/22779779221099749<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Overview of ULMARA Food processing technologies are rapidly growing interest globally. Research of new technologies on manufacturing efficiency, cost efficiency and energy saving are constantly on the scope. Challenges on food security and quality and, on the other hand, reducing waste and preventing spoiling may be resolved by new ways of processing food. (Bhargava et [&hellip;]<\/p>\n","protected":false},"author":17,"featured_media":14017,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[21,2719],"tags":[616,4449,6983,4447,6977,6981],"class_list":{"0":"post-14016","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-innovations","8":"category-new-radical-initiatives","9":"tag-article-e1","10":"tag-commercialization","11":"tag-professional-kitchen","12":"tag-research-to-business","13":"tag-ulmara","14":"tag-ultrasound","15":"czr-hentry"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>ULMARA \u2013 Ultrasound based taste relishes to restaurant kitchen, part 1 - LAB Focus<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blogit.lab.fi\/labfocus\/en\/ulmara-ultrasound-based-taste-relishes-to-restaurant-kitchen-part-1\/\" \/>\n<meta property=\"og:locale\" content=\"fi_FI\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"ULMARA \u2013 Ultrasound based taste relishes to restaurant kitchen, part 1 - LAB Focus\" \/>\n<meta property=\"og:description\" content=\"Overview of ULMARA Food processing technologies are rapidly growing interest globally. 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