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PRotein and biOmole-cules sources for nutri-tional security and biodiVersity of bakery products in a cIrcular fooD system

Introduction

According to the FAO on global food losses and food waste, agrifood rest raw materials contribute to about 45% of global quantitative food waste/year. Therefore, PROVIDE 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”.

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 biotechnology, environment, food technologies, etc.), multi-actor and Pan-European (Scandinavia - Norway; Central Europe - Germany; South - East Europe - Romania; Southern Europe - Italy) & Northern African (Morocco) approach.

 

Background

The growing world population leads to an increased need for food, especially valuable proteins. Agriculture and food processing lead to generation of several billions of metric tons of rest raw materials. Side streams are generated at all phases of the value chains, from production to distribution. These raw materials are an easily available source of biomass, however good preservation and processing methods are needed to utilize them for value-added products. At the same time, according to FAO report on global food losses and food waste, agrifood rest raw materials have the highest wastage rates: ca. 45% of global quantitative food waste/year. Utilization of some agroindustrial by-products for value-added foods will lead to increased availability of valuable ingredients such as proteins, lipids, vitamins, dietary fibre, polyphenols, antioxidants. They may contribute to consumers’ health and well-being when incorporated into food matrices, through increase of essential nutrients and bio-active compounds in the diet. Current developments in food industry and biotechnology provide a big potential for better utilization of by-products as viable carriers of functional ingredients, which may enrich conventional foods if applied together in a food matrix on the basis of synergistic effects, while contributing to further development of novel food products for specific groups according to EU Reg. 609/2013

 

Main project activities

With the aim to promote circularity in the agri-food systems, 4 specific objectives have been identified:

  1. identify by-products rich in nutrients and bioactives
  2. valorise wastes and by-products
  3. promote circular Food Systems
  4. define strategies to put the new products into the market.

After having mapped sources of proteins and bioactive compounds from side streams of agrifood processes, 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.

Three case studies for these new bakery products 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.

overview

Expected results

The pilots are designed to generate innovative bakery products with high consumer acceptance. Environmental and socio-economic sustainability will be assessed, and integrated traceability systems and innovative processes for human health and well-being developed.

 

Keywords

Bakery products, by-products and waste valorisation, proteins and bioactive compounds, industrial symbiosis approach, quality & safety

 

Project consortium

Coordinated by:

  • Michael Rychlik - Technical University of Munich - Germany

Partners:

  • Italian National Agency for new Technologies, Energy and Sustainable Economic Development, ENEA (IT)
  • National Institute of Research & Development for Food Bioresources, IBA Bucharest (RO)
  • Chouaib Doukkali University, UCD (MA)
  • Norwegian University of Science and Technology, NTNU (NO)
  • Association of Operators in Organic Farming, Bio-Romania, (RO)

Funding Institutions:

  • Bundesanstalt für Landwirtschaft und Ernährung (DE)
  • Ministero delle politiche agricole alimentari e forestali (IT)
  • The Executive Unit for the Financing of Higher Education, Research, Development and Innovation (RO)
  • Ministère de l'Education Nationale, de la Formation Professionnelle, de l'Enseignement Supérieur & de la Recherche Scientifique (MA)
  • The Research Council of Norway (NO)

 

More information

Presentations