On May 22, science and industry experts took part in the ENOUGH Webinar on recent advances in food freezing, exploring various ways to enhance sustainability in thermal processes. On May 22, 2025, the ENOUGH project hosted a one-hour webinar focused on innovative food freezing technologies and their potential to reduce greenhouse gas (GHG) emissions across the…
At the recent Refrigeration, Air-conditioning & Heat Pump Symposium hosted by Danfoss in Denmark, experts gathered to share solutions and strategies for a more sustainable food system. SINTEF Ocean and IIR participated to this insightful and eventful gathering! A standout moment was the keynote by Yosr Allouche (IIR), who presented on Decarbonisation Opportunities and Challenges.…
Freeze-drying technology removes almost 100% of water from food products by performing the drying process of frozen food under vacuum conditions, causing ice to sublimate directly into vapour. The final products are high-quality, flavourful products that can be stored at room temperature for a long time. Conventional freeze-drying is time-consuming, mainly due to the diffusion…
As a consequence of the recent eco-design domestic energy labelling system update (labels A-G), it is projected that the average energy consumption in the domestic refrigerator market will be reduced up to 30% by 2025 (when compared to the current market). To achieve this goal, this ENOUGH demonstrator (read more here) explores the application of…
CFIA in Rennes, Western France, is a major technological fair for food companies looking for innovative solutions. It gathers 2 000 exhibitors of machines and ingredients across 50,000 square meters of exhibition space. This year, for its 28th edition, the fair welcomed 23 600 national and international visitors. On March 6th , project partner ANIA…
The “Fresh and Green Delivery” demonstrator (read more here) lead by CNR is integrating a cooling unit based on natural refrigerants (CO2) and solar panels to minimise GHGs emissions of a medium-sized van dedicated to short distance delivery of fresh food products. The use of a natural refrigerant prevents the emissions related to the lifecycle…
After harvesting, vegetables and fruit are subject to a loss of quality. This leads to large food losses every year. Particularly with very perishable soft fruit such as strawberries, raspberries and blueberries, this results in major economic losses in the trade. To counteract these post-harvest losses, packaging is traditionally used to influence the environmental conditions…
Temperature control along the fresh fruit chain is energy demanding but key to preserve quality and avoid spoilage and waste. Dynamic controlled atmosphere (DCA) is an innovative technology being implemented in this ENOUGH demonstrator (read more here), to explore the energy saving potential in industrial fruit storage rooms. With DCA storage, the oxygen (O2) level…
The fourth ENOUGH demonstrator is replacing a refrigeration ice bank, which is used to produce chilled water, with a new cooling system which reduces steam consumption by using the rejected heat to preheat milk at a yoghurt producer (YEO). The system will be tested and monitored to demonstrate the opportunities for thermal integration. Thus far…
Recently the ENOUGH project progress and results were reviewed and discussed together with external reviewers. We are very happy to receive positive feedback and expert advice as we have entered the very last project period. With about half a year left of the project, the activities are running intensively, and new results are arising from…
