Here comes Tolly, a dressing with healthy properties
Tolly is the name of the new food dressing developed by the University of Bologna.
Tolly includes the beneficial properties of extravirgin olive oil and natural antioxidants from tomato by-product processing.
The innovative idea is the result of the work of a team of researchers led by Tullia Gallina Toschi, professor at the Department of Agri-Food Sciences and Technology of the University of Bologna, and was developed under the Food Crossing District project, co-funded by the European Regional Development Fund (ERDF ROP) 2014-2020 of Regione Emilia-Romagna.
Tolly is produced by co-milling olives and tomato peels and seeds. The result is a product that preserves the positive characteristics of a virgin olive oil of olive along with a bioactive components typically present in tomato (specifically lycopene and β-carotene), which are mixed during co-milling and act as natural antioxidants. Bright red-orange in color, it has an inviting olfactory bouquet that recalls both olives and field tomatoes.
The invention, protected by a patent application filed by UNIBO, refers to the new process and related plant to produce the food dressing.
The new product is included in a market that demands more and more new food items with beneficial properties for heath, thus meeting also the need for promoting the use of by-products from processing of the food industry, with the purposes of environmental sustainability and fight against waste.