Pilot 1 / Value Chain 3: Food By-Product Reuse

Oat and carob by-products from food processing are typically underutilised, even though they have nutritional value and could be reused in food production.

This creates avoidable food-processing waste and limits the development of healthier circular food products.

CSSBoost supports the integration of oat and carob by-products into bakery production. The value chain focuses on recipe development, enriched dough production, bakery product production, nutritional analysis, product acceptance and market validation.

The aim is to reduce food waste while developing bakery products with improved nutritional characteristics, such as higher fibre and nutrient content.

Volume of oat and carob residues used in production: target 20 tons.

Reduction in food-processing waste: target 20%.

Consumer acceptance and market penetration: target 20% increase in demand for enriched bakery products.

Nutritional improvement: target 15% increase in fibre and nutrient content.