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Turning agri-food by-products into functional ingredients: sustainable innovations for waste reduction
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Introduction: Environmental Impact: The beverage industry generates large amounts of food by- products, contributing to waste and sustainability challenges. Nutritional & Economic Value: Brewer’s spent yeast (BSY) and rice Okara (OA) are by- products rich in proteins, fibers and bioactive compounds, offering both health benefits and cost-effective opportunities. Contribution to a Sustainable Food System: The utilization of these by-products enhances resource efficiency and promotes the principles of a circular economy. Objective: This study aims to enhance the valorisation of BSY and OA by-products, converting them into high-quality ingredients for formulating protein-enriched snacks through a green and environmentally sustainable process.
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Contexto Educativo
Citação
Paupério, A., Brassesco, M. E., Pereira, C., & Ferreira, J. P. et al. (2025). Turning agri-food by-products into functional ingredients: sustainable innovations for waste reduction. Poster session presented at Dare2Change, Porto, Portugal.
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Licença CC
Sem licença CC