Eco-innovation. A line of chopped semi-finished products with added phytosalts was developed in Grodno.

February 16, MINSK . A project from Grodno has proposed an eco-innovation in the MEAT processing industry. The project involves a line of eco-friendly products, Victoria Ovseets, senior lecturer in the Department of Animal Raw Material Storage and Processing Technology at Grodno State Agrarian University , told a BelTA correspondent.

The project aims to modernize the production program of Grodno Meat-Processing Plant OJSC with an emphasis on creating environmentally friendly semi-finished products. The project has developed a unique line of chopped semi-finished products with the addition of phytosalt.
According to Victoria Ovseets, the project involves using domestic natural resources in the production of meat products. The new product contains only one additive—phytosalt, which contains SALT and extracts of Belarusian plants. There are no synthetic additives or preservatives imported from abroad.

The senior lecturer noted that products labeled "eco" are currently very popular and in demand. When purchasing products in stores, housewives pay attention to their ingredients. "We have a truly organic production," said Victoria Ovseets. "There are a lot of plants in Belarus that we don't use. Our project promotes a full cycle of processing plant materials and the creation of an organic production facility at a meat processing plant."

The project's developers are confident that the new product will be cheaper and aimed at import substitution. "I think it will be very popular with people and contribute to the development of a healthy Belarusian nation," added Victoria Ovseets.

An innovation in the field of dairy processing was proposed by students of the Grodno State Agrarian University, Victoria Kozlovskaya and Angelina Sosna. They developed a new type of fermented product with a kiwi fruit filling.

"It's a bit like"Yogurt , but it's made from skim MILK ," explained Victoria Kozlovskaya. "Skim milk is a byproduct of separating whole cow's milk. Now, in line with the zero-waste concept, all dairy companies are trying to utilize any byproduct, create new products, and introduce them to the consumer."

According to the student, dairy companies currently use skim milk to produce low-fat yogurt, kefir, and other dairy or fermented milk drinks. "We want to expand our product range to further integrate these products into our dietary culture. We've developed a new product with a kiwi fruit filling, focusing more on our taste preferences. In fact, if we launch the project, we can experiment." "Many suggested we use something domestic, like berries , even vegetables," she said.

Both projects were presented on February 14 at the National Children's Technology Park, where the Ministry of Education's selection round for the national youth project "100 Ideas for Belarus" took place.