Turning agri-food by-products into functional ingredients: sustainable innovations for waste reduction

Paupério, Ana; Brassesco, María Emilia; Pereira, Carlos; Ferreira, João Paulo; Pintado, Manuela

http://hdl.handle.net/10400.14/55388

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Authors

Paupério, Ana

Brassesco, María Emilia

Pereira, Carlos

Ferreira, João Paulo

Pintado, Manuela

Abstract(s)

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.

URI

http://hdl.handle.net/10400.14/55388

Citation

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.