CORDIS Project
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The FREDO project is developing a new method for processing anchovies that reduces salt content and allows for room temperature storage. This innovation aims to create a healthier product while automating the production process to enhance efficiency and reduce costs.
The project’s overriding aim is to develop a new system for the processing of semi-preserved anchovies, produced by a salting process, which allows creating a new kind of anchovy that has a reduced salt content, and does not need to be refrigerated for its retail and storage.
The results of the innovation project are as follows:•A new kind of preserved anchovy that is much healthier, with a much lower salt content (2,25%), which can be stored at room temperature for up to 12 months, which does n…
CONSERVAS FREDO S.L.
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