Ending food waste from plant to plate: Repurposing industrial protein by-products for sustainable bread production

Research Project, 2023 – 2026

Production of plant-based protein often results in wastage of valuable by-products, including fibre and starch, which has significant economic and environmental implications. Innovative processing techniques can be employed to recycle these by-products, thereby enhancing resource efficiency and reducing the environmental impact of food production.This project will apply innovative food processing methods to repurpose residual streams of starch and dietary fibre generated during industrial extraction of plant-based protein in Sweden. This will enhance the quality of Swedish bread production, as incorporation of these by-products into bread will improve the technological functionality of the final product, prevent staling, increase dietary fibre content, maintain sensory attributes and extend shelf-life. Transforming industrial waste into new value-added food products is a sustainable production approach that help address food security challenges and meet the nutritional needs of a growing population.The project will enable more sustainable production in the Swedish plant protein industry, reduce waste generation and provide innovative solutions to enhance the quality of bread products. Repurposing of industrial by-products into nutritious and appealing food options will improve resource efficiency and food security for the Swedish population. The research will pave the way for more sustainable and efficient food production, with positive impacts on Swedish society as a whole.