From waste to resource: rethinking by-products of food production

Food production generates not only main products, but also enormous quantities of by-products, i.e. organic residues such as press cake, beet pulp or okara from oat or soy processing. These by-products were long considered waste. But today it is clear that they contain valuable ingredients and offer innovation potential for a sustainable circular economy.

We support you in finding the right funding to develop new added value from your side streams – effectively and purposefully, with a focus on sustainable business models and technologies along the circular bioeconomy.

By-products: recyclable materials instead of disposable products

Recent studies impressively demonstrate how significant amounts of by-products are generated in the processing of rapeseed and sugar beet, as well as in the production of tofu and oat milk – in some cases even in greater quantities than the main product itself (e.g. Mühl et al. 2024, Klein et al. 2023, Čech et al. 2022, Stevens et al. 2018).

Rapeseed press cake: Rich in protein, it is in high demand as GMO-free (genetically modified organism-free) animal feed – an attractive 

Beet pulp & molasses: Used regionally and internationally as feed additives or substrates for fermentation (e.g. yeast production, ethanol, enzymes).

Okara (from soy or oat processing): Not only serves as animal feed, but can also be further processed into protein concentrates with functional properties for plant-based cheese alternatives. Companies such as Greencovery from the Netherlands are developing innovative extraction processes for this purpose.

Potato peelings and other peelings: Offer potential as a fermentation substrate or bio-based material, such as for biodegradable, edible cutlery and crockery, which is what the company Frenvi GmbH is working on, for example.

Other vegetable scraps (e.g. rutabaga, beetroot): Rutabaga and beetroot, for example, are fermented to produce plant-based ham alternatives, as is the case with Verrano GmbH.

These usage paths show that secondary streams can often make a decisive contribution to operational value creation with little additional investment.

The study by Klein et al. (2023) also shows that it is not only technology and economic efficiency that determine success. Equally important are:

• Regional networks and institutional framework conditions
• Company size and strategic orientation
• Availability and logistics (transportability, storage)

Particularly interesting: while large companies such as Nordzucker have established their own structures for using by-products, small processors often benefit from informal partnerships with farmers in their immediate vicinity. This creates win-win situations through proximity, flexibility and trust.

Circular economy with impact!

Research shows that truly sustainable circular systems emerge when companies not only recycle, but also design with foresight. This includes:

• Innovative products based on by-products (e.g. proteins, lipids, functional ingredients such as lecithins, enzymes)
• New business models that think across sectors (e.g. food meets feed or pharma)
• Digital platforms for networking local players to better manage material flows
  
  

In view of rising raw material prices, growing sustainability requirements and a new focus on regional cycles, the pressure to act and the potential for innovation are greater than ever.

But technological innovation alone is not enough. What we need is systemic change and strong networks that help shape this change.

Biomass2Food – Enabling innovation together

This is precisely where the Biomass2Food innovation network comes in. Our vision is a food system that enables everyone to enjoy a healthy diet in the long term, while remaining in harmony with the environment and nature. Our current food system is undergoing change, but plant-based alternatives continue to struggle with structural challenges: in addition to regulatory hurdles such as the Novel Food Regulation, scaling remains one of the biggest barriers to market entry.

The aim of the network is to systematically increase the economic viability of plant-based products by developing scalable, innovative processing methods for alternative biomass, such as by-products. At the same time, the network aims to promote social awareness of sustainable nutrition through communication and demonstration.

What can you expect from the network?

• Opening up new markets: Interdisciplinary cooperation with players from the food industry, biotechnology, mechanical engineering, agricultural technology and many more. This creates new applications from previously untapped by-products.
• Initiation of government-funded R&D projects: In conjunction with programmes such as ZIM, innovation funding from the BLE or FutureFoodS, Eurostars, tax research allowances and SME innovation, we support specific innovation projects – from application to implementation.
• Industry insights & strategic partnerships: Exchange ideas with leading players along the value chain and design pilot projects with real market potential.
• Securing the long-term future: Investing today strengthens tomorrow's competitiveness – with innovations that are economically viable and ecologically responsible.

The network is aimed at companies, research institutions and start-ups in fields such as food processing, process technology, food tech, cultivation of alternative raw materials and beyond.

For more information about the Biomass2Food network and funding opportunities for projects, please visit our website at www.biomass2Food.com. Please feel free to contact us at any time for advice on agrifood topics.

Text: Dr Dana Atzpodien & Mareike Deggelmann