Developing novel foods from existing material for increased food readiness, resource efficient material flows and reduced environmental pressures of the food system

The aim of this project is to develop novel food products to be sold to public kitchens through utilization of side-flows in the Swedish production of vegetables and beef.

Examples of sectors in the Swedish food chain where losses have been identified are the vegetable and beef industries, where co-products are wasted, used as animal feed or in biogas production, or sent to export due to lack of domestic demand.

As such, there is potential for increased resource-efficiency, increased profitability and readiness of the Swedish food industry and decreased environmental pressures through using these products directly for human consumption to be distributed to the Swedish public sector.

The project will map and quantify current losses of by-products from Swedish production of vegetables and beef, and the potential of utilizing these in the development of novel food groups to the Swedish market.

Moreover, the project will include analysis of the risk of using these side-flows for human consumption, e.g. with regards to containing pesticide residues or toxic substances.

A central part of the project will be developing novel products which will include a thorough evaluation of the taste and sensorics of the products with a special focus on the target groups of youth and elderly people. Finally, the sustainability implications of the novel food products will be assessed.