High-value food products from plant fiber residues

Production of plant-based dairy analog products such as oat milk generates copious amounts of residues rich in protein and fiber. Today, these residues are often burned or used for soil improvement or animal feed.

In previous projects we have shown that these residues have the potential to become valuable ingredients in food products.

This project aims to solve remaining challenges such as bacterial contamination, antinutrient content and fiber/protein accessibility, and thus increase circularity and resource efficiency.

The key here is to optimize and then implement novel cooperative fermentation techniques using unique bacteria and yeast strains in full-scale production.

By-products will thus be transformed into healthy high-value ingredients for products such as dairy and meat analogs for the global food market.