Food By-Product Reuse for Low-Glycaemic Bakery Products
This value chain reuses food-industry by-products, especially oat and carob by-products, in bakery applications such as enriched dough and low-glycaemic bread.
Pilot 1 includes a food by-product valorisation chain focused on the reuse of oat and carob by-products in bakery production. The aim is to transform underused food-processing side streams into higher-value food ingredients.
During the pilot refinement process, the final product approach was adjusted from processed flour towards enriched dough, because this option was considered more consistent and operationally suitable for bakery use. The value chain therefore contributes to circular food production by integrating by-products into new bakery formulations rather than allowing them to remain low-value residues.
The value chain contributes to food-waste reduction and supports the valorisation of food-processing residues. By replacing part of conventional bakery inputs with by-products, it can improve resource efficiency and support local circular food production.