The EIT Food website is not compatible with Internet Explorer. Please visit our website with another browser, like Google Chrome, Firefox and Safari, for the best possible experience.
VALOCAKE, Valorization of rapeseed press cake as multi-functional food ingredients and tasty food
VALOCAKE, Valorization of rapeseed press cake as multi-functional food ingredients and tasty food

VALOCAKE, Valorization of rapeseed press cake as multi-functional food ingredients and tasty food

It is a global challenge to ensure sufficient food to feed future generations while utilizing natural resources in a sustainable manner.

Protein is perhaps the most challenging macronutrient when it comes to sustainable production. Currently, animal-origin products are still the main protein and food ingredient sources. Unfortunately, the livestock industry is one of the most significant contributors to the acute environmental problems such as global warming, land degradation, air and water pollution and loss of biodiversity, thus requires a step change.

Efficient use of raw materials occupies an important role in the transition towards a sustainable bioeconomy. In particular, the utilisation of side streams (or byproducts) generated in the agriculture and food chain as food and other valuable commodities is essential. VALOCAKE focuses on valorization of rapeseed press cake, a byproduct of oil pressing industry, into functional food ingredients and food products. Rapeseed press cake has the potential to be a sustainable source of valuable proteins, dietary fibre, and bioactive compounds for human nutrition once the challenges related to anti-nutritional compounds and off flavor are solved and technological quality diversified.

VALOCAKE will adopt clean processes such as fermentation, to upgrade the rapeseed press cake-derived protein and protein-fibre powders into functional food ingredients and tasty food products in bakery, patisserie and meat substitutes categories.

Partners

The following partners are involved in the project

VTT, Technical Research Centre of Finland
PURATOS
University of Helsinki
DIL
NapiFeryn BioTech
Technical University of Munich

Project Lead

Nesli Sozer
Institution

VTT

Contact details

nesli.sozer@vtt.fi

Related projects

Constituent sensing of small grains

Constituent sensing of small grains

Knowledge of the food constituents (e.g. protein, carbohydrates) is important for consumers as indicators of nutritional value as well as for the food producers concerning processing quality.

Related articles

EIT Food South reveals 2020 Activity Report Consumer Behaviour

EIT Food South reveals 2020 Activity Report

26 March 2021

Read our 2020 Activity Report to learn more about EIT Food activities run in Southern Europe.

What is the role of the Farm to Fork Strategy in achieving zero emissions? Food Loss & Waste

What is the role of the Farm to Fork Strategy in achieving zero emissions?

21 September 2020

As part of the European Green Deal, the Farm to Fork Strategy sets out a vision to change the way Europeans value food sustainability and to position Europe as....