Innovation: Food by-products valorization

Last update: 05.07.2013
Approved by
Coordinator
Is this your eco-innovation?
Update here.
Pre-Demo
Keywords: 
food by-products, wheat, citrus
According to the EU-India Science and Technology Cooperation Agreement, there is a converging Indian and European interest in finding promising valorization routes and markets for fruit and cereal processing by-products and wastes. NAMASTE will develop innovative, comprehensive and industry-relevant approaches for the valorization of citrus, mango and pomegranates by-products and wastes as well as of wheat and rice bran, thought the environmentally and economically sustainable conversion of these by-products/wastes into healthy food ingredients, foods and feeds.

NAMASTE-EU will particularly focus on citrus and wheat bran processing, and will develop and assess laboratory-scale experimental protocols to convert by-products/wastes into food ingredients and new foods with improved nutritional properties (e.g. fruit paste, citrus filled snacks, citrus-based snacks, fruit enriched breakfast cereals, citrus paste-based self-stable fillers for bakery products, a new citrus/mango based feed for aquaculture).

NAMASTE-India will adopt complementary/synergic strategies, technologies and processes for turning by-products/wastes of mango/pomegranate processing and rice bran in similar ingredients, new foods and feeds. A proactive EU-India cooperation effort will be adopted to enhance mutual benefits, in terms of both knowledge generation and market expansion for the global food and drink industry.

NAMASTE joint consortia will strictly collaborate on common by-products and shared food technologies as well as on activities aimed at investigating the nutritional quality, chemical and microbial safety of the resulting foods/feeds, and the environmental benefits and economic opportunities associated to industrial production.

The direct involvement of strongly committed EU and Indian industries (and of an external Industrial Platform) will provide the high added value of guaranteeing the validation of developed processes and products, thus ensuring fast and effective industrial uptake.

PROJECT GOALS:

Valorisation of by-products in food processing
The NAMASTE project focuses on innovative, comprehensive and industry-relevant approaches for the valorization of citrus by-productsand wheat bran through their environmentally and economically sustainable conversion into health-related food ingredients, foods and feeds.
Innovative procedure for the selection, stabilization and the physical/biological treatment of citrus by-products and wheat bran.

Novel strategies to obtain added value products and food ingredients from the biotechnological treatment of these by-products.

Production of bioactive molecules and ingredients and their potential fo exploitation in the formulation of new food and feed products.

Environamental and economic sustainability analysis of the processes and search for new market opportunities for the new food ingredients and the developed technologies

Food safety assessment of the applicability of those ingredients for consumer and sensory testing

Evaluation of consumer attitudes and preferences towards food products that were developed in the NAMASTE projects

We are sorry. There is currently no information available in this section.

This innovation is the result of the project

Title: New Advances In The Integrated Management Of Food Processing Waste In India And Europe: Use Of Sustainable Technologies For The Exploitation Of Byproducts Into New Foods And Feeds

Acronym: 
NAMASTE

Runtime: 
01.02.2010 to 31.07.2013

Status: 
completed project

Organisations and people involved in this eco-innovation.

Please click on an entry to view all contact details.

ALMA MATER STUDIORUM-UNIVERSITA DI BOLOGNA

(Italy)

Role in project: Project Coordination

Contact person: Dr. VERDIANA Bandini

Website: http://www.unibo.it

Phone: +39-051-2099764

Contact

CAMPDEN BRI MAGYARORSZAG NONPROFIT KORLATOLT FELELOSSEGU TARSASAG

(Hungary)

Role in project: Associated partner

Contact person: Mr. SEBOK Andras

Website: http://www.campden.hu

Phone: +36-14331486

Contact

FUNDACION AZTI/AZTI FUNDAZIOA

(Spain)

Role in project: Associated partner

Contact person: Ms. BALD Carlos

Website: http://www.azti.es

Phone: +34-946029400

Contact

GRUPO LECHE PASCUAL

(Spain)

Role in project: Associated partner

Contact person: Mr. DE JOSÉ Michael

Website: http://www.lechepascual.es

Phone: +34-912035500

Contact

INSTITUTE OF FOOD RESEARCH

(United Kingdom)

Contact person: Dr. ROBERTSON Jim

Phone: +44-1603-450244

Contact

J. RETTENMAIER & SÖHNE GMBH + CO KG

(Germany)

Role in project: Associated partner

Contact person: Ms. HAEFELE Betha

Phone: +49-07967152176

Contact

STICHTING DIENST LANDBOUWKUNDIG ONDERZOEK

(Netherlands)

Contact person: Dr. BROEZE Jan

Phone: +31-317480147

Contact