Mild technology for obtaining functional an clean agricultural co-products

Mild technology for obtaining functional an clean agricultural co-products

Organisatie-onderdeel

TKI AF

Projectcode

AF17102a

MMIP

Landbouw, Water, Voedsel>A. Kringlooplandbouw>A3. Hergebruik organische zij- en reststromen

Startdatum

01/01/18

Einddatum

31/12/20

Samenvatting

Initiatives from food manufactures focus on the optimal use of protein and flavor-rich co-products. As for flavors there are already some products on the market where artificial flavors are replaced with natural source alternatives, for example turmeric, paprika and annatto for macaroni and cheese products from Kraft Heinz. This project focusses on technology to produce functional and clean label ingredients from food products and its co-products. In order to do so, the applied technology is mild and uses the natural crop or co-product which can thereby be cleanly labelled.

Doel van het project

This project aims at gaining functional powders since for most applications powders are best suited. The process of water removal however should not lead to losses in functionality and valuable components and therefore requires mild technology.

Within this project the crop asparagus and the co-product from cabbage and lettuce processing are used as example. Asparagus powder can be added to food products like ready-to-eat meals, soups and sauces for increasing flavor and taste. Cabbage contains precursors of flavor components that may be isolated from cabbage co-product and used in ready-to-eat meals. Furthermore, it is expected that cabbage contains various Sulphur-containing secondary metabolites with anti-oxidant, anti-inflammatory and even anti-carcinogenic properties

Relatie met missie (Motivatie)

Production of a natural product powder without artificial ingredients at mild conditions (less energy consumption). Less food waste by using ‘waste product’ as feed material.

Geplande acties

This project aims at gaining functional powders since for most applications powders are best suited. The process of water removal however should not lead to losses in functionality and valuable components and therefore requires mild technology.

Within this project the crop asparagus and the co-product from cabbage and lettuce processing are used as example. Asparagus powder can be added to food products like ready-to-eat meals, soups and sauces for increasing flavor and taste. Cabbage contains precursors of flavor components that may be isolated from cabbage co-product and used in ready-to-eat meals. Furthermore, it is expected that cabbage contains various Sulphur-containing secondary metabolites with anti-oxidant, anti-inflammatory and even anti-carcinogenic properties

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