ADDING VALUE TO FOOD PROCESSING WASTE: INNOVATIVE WAYS TO INCORPORATE FIBRE EXTRACTED FROM POMACE INTO CEREAL-BASED FOODS
Key facts
- Contract value
- £150,000
- Awarded
- 14 Dec 2015
- Contract starts
- 14 Dec 2015
- Contract ends
- 30 Jun 2018
- Buyer type
- Central government
Awarded to
| Supplier | Value |
|---|---|
| University of Huddersfield | £150,000 |
Description
The project aims to achieve economic gain by reducing and adding value to waste in food processing and finding ways to integrate resource efficient sustainable food processing and optimising nutritional quality of ingredients. This project will explore utilise the waste (berry pomace; 20-30% )to produce fibre-type ingredients to improve the nutritional value of bread and cereal-based foods. This project is co-funded with 3 other Member States as part of a EU Framework ERANET. Total project value 900K Euros
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