Paupério, AnaBrassesco, María EmiliaPereira, CarlosFerreira, João PauloPintado, Manuela2025-10-202025-10-202025-04-02Paupério, 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.5a2797ce-11c3-4037-9d2d-0b15e7ecc737http://hdl.handle.net/10400.14/55388Introduction: 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.engconference poster not in proceedings