Safety, nutritional, texture and rheological value assessment by different spectroscopic analyses (NMR, IR, MS, HPLC, X-Ray scanner, other assays) of new products from agri-food by-products/waste and sensory analyses and consumer involvement strategies to enhance acceptability and evaluate market potentials of novel foods. Selected extracted compounds in Task 2.1.1 and 2.1.2 will be used for formulation, design, and development of prototypes from agri- food/marine by-products/waste (in connection with Spokes 3 and 4).

Project deliverables

D2.1.3.1.

Report about the use of bioactive compounds from by-products and waste as ingredients for novel foods, pharmaceutical and cosmeceutical/nutraceutical products (M30)

D2.1.3.3.

Novel products at lab/pilot scale (M30)

Interaction with other spokes

Spoke 03

Food safety of traditional and novel foods

Spoke 04

Food quality and nutrition

State of the art

The global climate change is forcing a dietary shift to sustainable sources of nutrients (e.g., protein). Food by-products and wastes (FBPW) from various chains (crops, seafood, industries, distribution, and retail) can be regarded as invaluable resources for designing novel food. Besides food prototypes, the potential of FBPW for the following novel products can be scouted.

This task aims to develop new protocols for production of prototype foods and no-foods from FBPW.

Operation plan

The ingredients derived from FBPW (T2.1.1 and/or T2.1.2) will be transformed in whole ingredients (e.g., flours or paste) or used for preparing fractionated ingredients (e.g., polyphenols, proteins) (UNINA, UNIBA, UNIMI).
The best performing “recovered” ingredients will be used to formulate prototype model foods, including baked goods, cheeses, meat substitutes, and purees (UNINA, UNIBA, CNR).
Besides food prototypes, the potential of FBPW for the following novel products will be scouted: active packaging from chitosan, spent biomass as sequestrant of mycotoxins and heavy metals, biocompatible metal oxides gas sensors from bacterial cellulose, pharmaceutical, and cosmeceutical/nutraceutical prototypes. The research activities will interact with those carried out by the National Center Agritech (ENEA, POLIMI, UNICAT, UNIBO, CNR).

Expected results

At least three prototype foods will be formulated to include the developed “recovered” ingredients and will be produced on a pilot scale, in collaboration with Small Medium Enterprises.
At least one sensor from bacterial cellulose will be developed.