Value Enhancement of By-Products

Less animal protein and more fermented products based on soya, lupins or nuts – this nutritional trend has been around for some time. However, fermented plant-based products usually lack structure and texture. According to food technologists at the Technical University of Dresden, fermenting plant-based ingredients together with animal protein sources is an interesting option. In the joint project "Fermentation-assisted value enhancement of by-products from oilseed and milk processing", the researchers therefore tested various mixtures of press cake from sunflower oil production and whey. Research teams from Italy, Denmark, Turkey and Spain were involved in the joint project. It was financed by the Federal Organic Farming Programme (BÖL) with funds from the German Federal Ministry of Food and Agriculture.

Overall, the researchers see their results as a good basis for the development of innovative products in the sense of a sustainable circular economy. By fermenting sunflower press cake and whey together, they have succeeded in utilising synergies to significantly improve the technofunctional properties of these two by-products. According to the research team, the mixture of sunflower press cake and whey can be used to generate liquid, semi-solid and solid products as value-adding ingredients for beverages, vegetarian spreads or snacks. For oil mills that produce cold-pressed sunflower oil and for dairies, this utilisation option offers the opportunity to improve their profitability and operate more sustainably with regard to waste avoidance and resource and energy efficiency.

The final report is available at Organic Eprints: https://orgprints.org/id/eprint/53284/