The growing world population leads to an increased need for food, especially high quality 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. Agrifood rest raw materials have a high wastage rate making up about 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 fiber, polyphenols, and antioxidants. When incorporated into food matrices, they may contribute to consumers’ health and well-being.
The PROVIDE project focus on valorisation of agrifood by-products by transforming them into high added value, food grade and fully functional ingredients for use in bakery products. Sources of proteins and bioactive compounds from byproducts from different food production chains (e.g.: dairy, oilseeds, brewery, meat, prickly pear cactus) will be mapped. The most promising sources will be valorised by 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. This will be based on “green” processes, which will use material from organic products so that the resulting new products can be marketed “organic”. The product development will also be assessed in terms of economic feasibility, raw material efficiency and availability, sustainability and market uptake.
The project 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”. With the aim to promote circularity in the agrifood systems, 4 specific objectives have been identified: identify by-products rich in nutrients and bioactives, valorise wastes and by-products, promote circular Food Systems, define strategies to put the new products into the market. After having mapped sources of proteins and bioactive compounds from agrifood processes by-products, 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. 3 case studies 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. 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 biotechnol., environm., food technologies, etc.), multi-actor and Pan-European (Scandinavia – Norway; Central Europe - Germany; South-East Europe – Romania; Southern Europe - Italy) & Northern African (Morocco) approach.