Valorisation of food by-products

Problem addressed

The management of food by-products represents a significant economic and environmental cost. However, these materials (e.g., fruit and vegetable residues, coffee grounds, whey, peels) contain nutrients and high-value compounds that can be recovered and used as ingredients, bioproducts, or energy sources.

What we do and how we do it

• Identification of by-products with valorisation potential.
• Development and validation of extraction, fermentation, and biotransformation processes.
• Production of functional ingredients, alternative proteins, and upcycled ingredients.
• Generation of biogas and bioenergy from residual streams.
• Multi-criteria assessment (economic, environmental, and social) of valorisation alternatives.

Key benefits

• Reduced waste generation and lower associated management costs.
• Creation of new value-added products.
• Progress towards circular economy models.
• Market differentiation through sustainable innovation.