Value-creating plant-based residues

Purpose and goal:

New foods and ingredients based on circular processes and residual products have been developed, which are very promising from a commercial perspective. Analysis and minimization of antinutrients and microorganisms have been performed. An LCA has been carried out in collaboration with RISE. Products and processes that include residual products from fava beans have been developed and refined in collaboration with external actors. Methods for handling fiber pulp have been developed.

Expected results and effects:

Knowledge and routines for the analysis of antinutrients and microbiology have been built up. Fiber pulp that is difficult to handle can now be pumped and dried on a large scale. Circularity and resource efficiency have been increased by converting residual products into valuable ingredients and products for the global food market.

Approach and implementation:

The team from both academia and industry active in the plant-based food segment has ensured that the content is of a high scientific standard and provides results that are useful for the industry. Productive and regular project meetings have been held in Lund and Karlshamn, where results have been discussed and tasted.