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PRotein and biOmolecules sources for nutritional security and biodiVersity of bakery products in a cIrcular fooD system (PROVIDE)
Project
Project code: 2820ERA16B
Contract period: 01.12.2020
- 31.12.2023
Budget: 183,424 Euro
Purpose of research: Applied research
Keywords: agricultural biodiversity, food security, ingredients, food technology, food engineering, resource protection, resource efficiency, consumer behaviour
The project focuses on valorisation of food industry by-products for use in bakery production. This will be based on 'green' innovation processes, which will also use by-products from organic products and thus the resulting new products can be marketed 'organic'. With the aim to promote circularity in the agrifood systems, 4 specific objectives have been identified: (1) identify by-products rich in nutrients and bioactives, (2) valorise 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 agrifood processes by-products, the most important and suitable by-products 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, bioactive peptides) 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, by-, intermediate-, and end-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 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 (analytical chemistry, (micro)biology and biotechnology, environment, food technologies, etc.), multi-actor and Pan-European (North, Central, Southeast, South Europe and Marocco) approach.
Section overview
Subjects
- Physiology of Nutrition
- Resource management
