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Collaborative project: Utilisation of regional plant-based by-products and their resource-conserving processing into high-quality vegan foods - Subproject B (ReNeSource)
Project
Project code: 281A917A22
Contract period: 01.11.2025
- 31.12.2027
Budget: 174,789 Euro
Purpose of research: Applied research
Keywords: food technology, food engineering, sustainability, product quality, product safety, residual product, waste, oil and fibre plants
The aim of the planned project is to utilise regional plant by-products such as pomace, spent grains and oil press cake and process them into high-quality vegan foods in a way that conserves resources. The technology of non-alcoholic fermentation is to be used in the research project to achieve texturisation, preservation and flavouring of the by-products in a natural way. The aim is to create products that can be integrated into popular product groups (baked goods, convenience foods, to-go products). The direct use of residual materials for food production opens up greater added value and a more sustainable use of regional plant-based raw materials. At the same time, new high-quality plant-based products are available for human consumption that do not require any additional production or cultivation areas. The main objectives are the rapid and practicable processing of the raw materials and the development of a suitable technique for this with the aid of fermentation technology. Furthermore, the microbial stability of the raw materials must be ensured. A further aim is to achieve a degree of grinding of the solid raw materials such as press cake and raw fibre-rich spent grains at which the sensory recognition threshold is undercut and a sensory suitable semi-finished product is produced. In addition, the raw materials are to be successfully standardised for further processing in an industrial environment. The end products are to be nutritionally enhanced by achieving a reduction in sugar through fermentation on the one hand and a high content of fibre, proteins and phenolic compounds on the other. Another aim is to texturise and flavour the end products to create a sensory and organoleptically appealing product. Food safety must be maintained at all product stages and external contamination must be avoided.
Section overview
Subjects
- Physiology of Nutrition
- Nutritional behaviour
Framework programme
Funding programme
Excutive institution
Participating institutions
Funding institution
Project management agencies
Associated projects: ReNeSource
- Collaborative project: Utilisation of regional plant-based by-products and their resource-conserving processing into high-quality vegan foods - Subproject A
- Collaborative project: Utilisation of regional plant-based by-products and their resource-conserving processing into high-quality vegan foods - Subproject C
- Collaborative project: Utilisation of regional plant-based by-products and their resource-conserving processing into high-quality vegan foods - Subproject D
- Collaborative project: Utilisation of regional plant-based by-products and their resource-conserving processing into high-quality vegan foods - Subproject E
