FERBLEND - Adding value to by-products from oilseed and milk processing

Aspects of sustainability, including the avoidance of production losses and innovative ways to increase resource efficiency, are also of overriding interest in food production. The aim of the project is to increase the value of press cake from vegetable oil production and whey from cheese production through fermentation and to generate a product platform with corresponding technological and nutritional properties. Small and medium-sized companies in particular, many of which also process organically produced raw materials, face particular challenges here. The combined utilization of by-products strengthens the circular economy, and the strategies developed in the project can be used by various players in the food industry. Pre- and post-treatment of the raw materials or fermented mixtures reduces antinutritive properties and improves fermentability and ensures sensory product quality and safety. The methods and processes are selected to reduce energy consumption and_{CO2 emissions} and thus generate climate-friendly platform products.

Fermentation of the combined by-products is the key to producing adequate and safe products. The post-treatment of the fermented systems provides platform products that are to be used in model foods such as soft drinks, spreads and snacks. Ultimately, a significant gain in knowledge is expected with regard to the fermentation of the combined substance systems and their use in foods.