Extraction, filtration, fermentation, hydrolysis and stabilisation of food biomass

Problem addressed

The food industry generates large volumes of underutilised by-products that represent both an environmental and economic cost. Without appropriate processing, valuable nutrients and biomolecules with high market potential are lost.

What we do and how we do it

• Selective extraction and fractionation of compounds of nutritional or functional interest (proteins, fibres, antioxidants).
• Filtration and purification using advanced technologies to improve quality and safety.
• Fermentation and biotransformation to generate new ingredients.
• Enzymatic hydrolysis to enhance bioavailability and functionality.
• Stabilisation (thermal drying and dehydration) to extend shelf life.
• Validation of processes under laboratory and pilot plant conditions, ensuring scalability.

Key benefits

• Conversion of by-products into high-value functional ingredients.

• Reduction of losses and improved sustainability across the food value chain.

• New sources of proteins and bioactive compounds for food and health applications.

• Processes adapted to industrial scale and compliant with current regulations.