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The paper briefly presents some of the results of the study conducted on the potential of the marine biomass processing industry, a study conducted within the project SUMAFOOD (SUSTAINABLE PRESERVATION OF MARINE BIOMASSES FOR AN ENHANCED FOOD VALUE CHAIN ) - ERANET BLUE -- BIO 245/2021. SuMaFood is tailored to provide significant advancements to the supply systems of the blue bio-economy value chains. The project addresses the utilization of marine biomasses and by-products and will demonstrate how such resources can be made available and attractive to the consumers. In this regard, several aspects of innovative improvements to supply systems is addressed, including sorting and handling, drying technologies, cooling and freezing, and determination of other sustainable pre-processing and preservation techniques. The purpose is to increase the use of raw materials, demonstrate waste reduction, enhance product quality and stability, extend product ranges, and to provide unique products in a growing marine food chain. The objective is also to demonstrate significant energy savings and reduced CO2 emissions in processing technologies, thereby contributing to a lower carbon footprint and increased sustainability in blue bio-economy value chains. The preliminary study investigates the economic history of the most important fish processing companies in Romania, as production units with the potential to implement technical and managerial solutions for capitalizing on by-products and waste in the industry. The conclusions of the study reveal the special potential of the fish processing industry in Romania and the need for superior recovery of waste and by-products from this industry by integration in various feeds or even food products for human consumption. [ABSTRACT FROM AUTHOR]

Romania is, along with Bulgaria and Turkey, one of the largest consumers of bread in Europe. Gluten intolerance, the incidence of type 2 diabetes and the low consumption of dietary fiber with all its implications raise, in these conditions, the problem of improving the sanogenic characteristics of bakery products in Romania. The paper presents a study on the supply of bakery products on the Romanian market in the last decade evolution of annual consumption of bakery products taking into account consumer preferences, social origin, age, selection criteria, sources of supply, frequency of consumption and value assigned. The results show a surprising awareness of the benefits of bakery products rich in fiber and minerals from the young generation. The conclusions drawn from this study are useful for designing a new type of functional bakery products taking into account the profile of the consumer (target group) to whom it is addressed. [ABSTRACT FROM AUTHOR]