According to a recent press release, Fresh Del Monte Produce Inc., a leading global provider of high-quality fresh and fresh-cut fruits and vegetables, in partnership with the University of Granada (UGR), announced the expansion of their collaborative research focusing on the medical and non-medical applications of bioactive compounds derived from fruit residues.
The initiative, aimed at enhancing health and well-being, builds on over a year of promising initial findings.
The extended research effort will investigate how these bioactive compounds can be effectively used to treat prevalent diseases such as cancer, diabetes, and obesity, and also in the development of dermo-cosmetics and nutraceuticals.
The University of Granada, renowned for its advanced scientific research since 1531, will continue to work alongside Fresh Del Monte to explore the potential health benefits of fruit byproducts.
Mohammad Abu-Ghazaleh, Chairman and CEO of Fresh Del Monte, expressed enthusiasm about the ongoing partnership, highlighting the untapped potential of fruit residues. He remarked on the significance of this collaboration in realizing breakthroughs that could significantly improve public health.
Professors Juan Antonio Marchal and Vito Verardo of UGR lead the research, and have pioneered a method for extracting bioactive compounds using emerging technologies.
Their work not only addresses significant health issues but also supports sustainable practices by minimizing waste and promoting the reuse of byproducts in the food industry.
The partnership, which is set to continue for the next 18 months, marks a significant commitment to both scientific advancement and environmental sustainability.
The Research Transfer Office (OTRI) at UGR plays a crucial role in facilitating the transfer of knowledge and technology between the university and the company, ensuring that the research outcomes lead to practical and beneficial products.
This collaboration not only highlights the importance of academic-industry partnerships in fostering innovation but also emphasizes the role of the circular economy in enhancing the sustainability of the food industry.
