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Project Topic
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The project focuses on valorisation of food transformation industry by-products for use in bakery production. This will be based on “green” innovation processes, which will use also material from organic products and the resulting new products can be marketed “organic”. With the aim to promote circularity in the agrifood systems, 4 specific objectives have been identified: identify by-products rich in nutrients and bioactives, valorise wastes and by-products, promote circular Food Systems, define strategies to put the new products into the market. After having mapped sources of proteins and bioactive compounds from agrifood processes by-products, byproducts from different food production chains (e.g.: dairy, oilseeds, brewery, meat, prickly pear cactus) will be valorised treating them with innovative “clean technologies” in pilot facilities to extract bioactive compounds (e.g. oils, waxes, fatty acids, carotenoids, polyphenols, tocopherols) and obtain defatted protein cakes to be used for producing new bakery products. 3 case studies will be implemented. Quality & safety of sources, intermediate-, end- and by-products, as well as the health enhancing properties of plant and by products extracts, will be assessed. The new products will be tested for consumers’ perception and acceptance and the technologies implemented at industrial scale. Environmental and socio-economic sustainability will be assessed, and integrated traceability systems and innovative processes for human health and well-being developed. PROVIDE is designed to achieve a multi-sector impact (public authorities, market system, consumers/society, healthcare, environment, sustainability&circular economy), thus reflecting its multidisciplinary (anal. chemistry, (micro)biology and biotechnol., environm., food technologies, etc.), multi-actor and Pan-European (Scandinavia – Norway; Central Europe - Germany; South-East Europe – Romania; Southern Europe - Italy) & Northern African (Morocco) approach.
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