INGREEN workshop on developing biobased ingredients from milling side streams

The third INGREEN workshop ‘The milling multiplier effect: Developing the next generation of biobased ingredients for consumer products – An industrial Collaboration’ will be held online on 28 September 2022.

This online event is part of the INGREEN series showcasing key project developments from consortium partners Pivetti, University of Bologna, Depofarma, and Barilla and is hosted by project partner Munster Technological University. We will take you on a journey from the initial identification of the wheat and rye bran waste to value opportunity, including the process of validating and prototyping of high-quality bioactives.

INGREEN aims to develop pilot-scale biotechnological processes and validate selected microbial strains and consortia to produce pre-ferment ingredients and bioactive compounds. Subsequently, these can be re-used in industrial environments to produce high-quality innovative nutraceutical and bakery prototypes with improved sensory features, shelf-life and product functionality.

Current Global Perspective
Wheat and rye bran are the world’s most important cereal crops, both in terms of cultivated area and kernel yield. Currently, wheat and rye bran are mainly used as feed supplements, while the application in other sectors plays only a minor role. The interest in the use of bran in food formulation has increased gradually over the years due to its many recognized health properties. However, its current usage is too limited compared to its production rate (millions of tonnes a year) and performed without fully exploiting its wide technological and functional potential.

Make sure to register here

Webinar programme

  • Introduction to the INGREEN project and milling by-products, by Dr Helena McMahon, Munster Technological University, Ireland
  • Milling by-product, valuable ingredients not fully exploited, by Simona Baraldi, Molini Pivetti S.p.A., Italy
  • Fermentation of milling by-products by selected microbial consortia as a tool for obtaining pre-fermented ingredients for food and pharma applications, by Lorenzo Siroli, University of Bologna, Italy
  • The impact of pre-fermented bran on gut microbiota, by Barbara Giordani, University of Bologna, Italy
  • Use of bio-based pre-fermented bran for nutraceutical application, by Piero Sciavilla, Depofarma S.p.A, Italy
  • Q&A Panel discussion

Event moderated by Dr Helena McMahon, Munster Technological University, Ireland.

This online workshop will be held on Wednesday 28 September from 10:30 – 11:45 GMT. Register here