Ensuring food safety and developing analytical methods

Finnish food products are well regarded internationally for their high quality, and food safety is a key expectation. Consumers must be able to trust that a product is exactly what it claims to be. As food fraud has increased globally, there is a growing need for improved analytical methods and better understanding of the composition of different raw materials.

Extending food shelf life plays an important role in sustainable food production, national food security, export opportunities and reducing food waste. In Northern Savonia, the food sector is strongly rooted in primary production, particularly in milk, meat, berries, strawberries, onions and lake fish. Companies in the region generate many promising ideas for new food products, but often lack the resources to test solutions that could improve shelf life and food safety. Technologies such as freeze‑drying and high‑pressure processing (HPP) offer alternatives for preserving heat‑sensitive nutrients while reducing the need for salt and sugar.

The project Ensuring food safety and developing analytical methods (ELTUVA 2023–2025, ERDF, Regional Council of Pohjois-Savo) aimed to strengthen regional expertise in food safety related to shelf life and fraud detection. Work Package 1 explored food fraud and its detection using Finnish sap and honey as case examples. Work Package 2 assessed the suitability of HPP for different raw materials, food products and packaging types. Work Package 3 examined the freeze‑drying process, its practical limitations and how various raw materials behave when freeze‑dried. Work Package 4 developed laboratory analytics to verify food shelf life and quality. Work Package 5 focused on sharing the project’s findings with regional stakeholders and fostering collaboration.

A total of 24 food‑sector companies took part in planning and carrying out the project activities. At SavoGrow, capabilities in food product development and processing were strengthened to support local businesses, while the University of Eastern Finland advanced analytical methods for assessing food shelf life, quality and authenticity.