Vegetable by-products from industrial processing: from Waste to functional INgredient for innovative FOOD formulation
Obiettivi
Objectives
To improve the environmental sustainability of vegetable processing introducing a new phase
able to convert industrial vegetable waste in food ingredients with high added value. These
ingredients can be used to formulate innovative functional foods. A new process phase will be
developed and added to the current vegetable processing lines. Such process phase will allow
the by-product processing directly in the factory, thus eliminating the costs associated with the
transfer of the by-products to third parties. So from being a problem, both of an economic and
environmental nature, the vegetable by-product will become opportunities for product and
process innovation in the company.
Partenariato
Ruolo
Leader
Name
Coltivatori ortofrutticoli Valli delle Marche
Action manager
Eleonora Pettinari
@email
Ruolo
Partner
Name
Gastreghini Srl
Action manager
Luca Gastreghini
@email
Ruolo
Partner
Name
Organizzazione Regionale Trasformatori Orticoli Verde Soc. Consortile Agricola
Action manager
Giampaolo Pettinari
@email
Ruolo
Partner
Name
Università Politecnica delle Marche
Action manager
Gian Luca Gregori
@email
Ruolo
Partner
Name
Università degli studi di Udine
Action manager
Roberto Pinton
@email
Pratice abstract