Zero-waste concepts and product development
In the field of zero-waste concepts and product development, we focus on creating sustainable and innovative solutions that optimize resource consumption in food production while simultaneously reducing waste. Efficient utilization of by-products and the development of new food alternatives play a central role in this process. The goal is to repurpose materials and ingredients from food production in a meaningful way to conserve valuable resources and minimize the ecological footprint.
Our research aims to develop creative approaches that enhance the functionality and quality of food. This includes reducing undesirable properties in food, developing alternative products, and integrating upcycling processes to effectively transform by-products into new food items. In doing so, we contribute to more sustainable food production and create innovative concepts for the future of nutrition.
Recently finished projects:
- FERBLEND - Fermentation-induced valorization of side stream blends from oilseed and dairy industry (10/2020 - 03/2024)
- Use of dried milk components to reduce migration in filled chocolate products (2019 - 2022)
- Utilization potential of by-products (okara) from oat drink production (02/2023 - 07/2023)
- BerryPlus - valorisation of by-products from black currant processing (2019 - 2023)
An overview of all current and completed projects can be found here.