The main objective of the project of the Operational Group CHERRY4FOOD is the transformation and valorization of the by-product generated during the elaboration of salmorejos and gazpachos (consisting mainly of cherry tomato seeds and skins) as new functional ingredients in powder destined for the elaboration of feeds for ruminants and innovative healthy foods.

The innovative nature of the project lies in using the technique of infrared drying (FIR) to obtain a functional ingredient from the by-product of salmorejo and gazpacho production, ensuring that these ingredients have appropriate techno-functional, sensory, and digestibility characteristics for the development of new feeds for ruminant animals, as well as innovative foods targeted to different sectors of the population ( "realfooders", athletes, vegans, elderly) .

The anticipated outcomes of the project's execution include the valorization of the by-product generated during the processing of tomatoes to make salmorejos and gazpachos, leading to the development of a prototype of innovative food on an industrial scale and carrying out a field trial in Segureño lamb with the new feeds, as well as conducting a comparative life cycle analysis of the production of the new feed versus the control feed.

Therefore, the project will bring significant benefits to the companies involved in the processing of V-range tomatoes by providing a way to reduce waste and innovate in the production of new foods. Also, feed producers and ruminant farmers will benefit from the project's results if it is demonstrated that the incorporation of new ingredients in feeds achieves improvements in weight gain, meat quality, reduction of gas emissions, etc., especially if it also proves to be a viable alternative from an economic and environmental point of view, thus optimizing livestock production and making the sector more competitive.