REBYKE
Development of vegetable drinks and creams containing agro-food by-products
Scheda del progetto
The service aims to valorize waste by-products, often considered expensive waste for the environment and the company, and reuse them in the production of vegetable drinks and sweet and savory creams. These by-products include unsold bread from large-scale distribution, brewer's dregs, cocoa bean husks, toasted hazelnut perisperm and pasta processing waste.
It is also planned to evaluate the possibility of fermenting some of these products with the use of lactic acid bacteria to improve their nutritional value, leading to the creation of at least five prototypes.
For each product, in-depth analyses will be conducted at the compositional, structural, microbiological and sensorial levels, in order to define their market appeal. In addition, a tracking and management system for the origin of by-products will be developed to ensure quality control and facilitate data collection along the entire production chain.
Contacts:
Emanuela Barbano
emanuela.barbano@biovaproject.com
The main challenge of the project consists in the efficient valorization of by-products, also aiming to reduce food inequality among the peoples of the world, promoting a culture of reuse and recycling aimed at limiting the excessive exploitation of the planet's resources.
The diversification of the portfolio with at least five prototypes, the implementation of fermentation with lactic acid bacteria to improve nutritional value and the introduction of a digital system for tracking the origin of by-products represent the main innovations.
The project not only reduces costs and improves environmental sustainability, but opens up new business opportunities, improving the company's image and its position in the market, making it emerge as a leader in the adoption of innovative and sustainable practices.