The first-ever ecologically-made salami, has been manufactured by the Department of Food Technology, TEI of Thessaly, in collaboration with the Food and Biosystems Engineering Laboratory, Department of Biosystems Engineering of Tei Larissa.
This innovative product ranked 3rd (and received the corresponding financial prize) in the Ecotrophelia competition 2013, organized by the Federation of Hellenic Food Industries as part of a European competition within the framework of the European Eco-Innovation/EcoTroFood Program, which recognizes the development of innovative and ecological food.
The award-winning product, named “by olive and air,” has been produced without any chemical preservatives or other chemical additives and thus enriched with antioxidant, antibacterial, bioactive polyphenol olive, isolated from the mill’s vegetable waters, which the makers said improves the quality, maintainability and the nutritional value of the product and also have a beneficial effect on human health.
The product constitutes at the same time an ecological innovation, since it contributes to the development of the mill’s vegetable waters, keeping them away from turning into a polluting waste. The TEI of Thessaly has been the only Greek TEI that participated in the final phase of the competition.
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