Research on Adding Value to Food Processing Waste: Incorporating Fibre from Pomace into Cereal-Based Foods
Awarded 14 Dec 2015
About
The Department for Environment, Food & Rural Affairs awarded a contract to the University of Huddersfield for a research project aimed at reducing and adding value to waste in food processing, integrating resource-efficient sustainable food processing, and optimising nutritional quality of ingredients.
The project explored utilising berry pomace (20-30%) to produce fibre-type ingredients to improve the nutritional value of bread and cereal-based foods.
The total project value was 900K Euros, with this contract valued at AUD 150,000, co-funded with three other Member States as part of an EU Framework ERANET.
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