INGREEN Project

INGREEN is an EU-funded project that will develop functional innovative ingredients from paper and agro-food side-streams through biotechnological processes for food, feed, pharmaceuticals, nutraceuticals, cosmetics and bio-degradable packaging.

This four-year project will develop new chemical building blocks, new materials, and new consumer products from whey, wheat and rye brans, and paper-milling wastewater.

INGREEN will demonstrate in real operational environments sustainable and efficient tailor-made biotechnologies and eco-friendly approaches to produce safe and/or health promoting microbial biomasses and biochemical raw materials, as well as functional ingredients such as prebiotic and pre-fermented food ingredients.

Innovative bio-based prototypes will be developed and where possible packaged in biodegradable solutions for food, feed, pharmaceutical, cosmetic and packaging sectors.

INGREEN is a partnership between a number of organisations from the agricultural, food and industrial sectors. The direct involvement of the eight SMEs, four large industries and four academic partners well-experienced in knowledge transfer are key to devise scale up strategies and work plans needed to speed up the successful market introduction of the innovative bio-based processes and final products.

Project technical details:
Start date: 1 June 2019
Duration: 4 years
Call: H2020-BBI-JTI-2018
Coordinator: INEUVO Ltd

Impact

Even though our natural resources are depleting, the demand for high-quality ingredients and products continues to grow. Therefore, it is important aim for zero waste by optimizing the use all the materials in production processes. INGREEN will focus on finding new ways to used by-products and side -streams from the production processes of very common products, namely paper, bread and cheese. Biotechnology will be developed to capture these potential valuable sources of bio-based compounds suitable for exploitation.

As the project develops products and production processes capable of valorising three currently underutilized types of biowaste, it will also provide a number of societal and environmental benefits, including:

  • Lowing the environmental impact of existing production methods
  • Reducing wasting disposal and the carbon footprint of production
  • Improving the availability of health-promoting foods
  • Developing foods with longer shelf-life to reduce food waste
  • Increasing wellbeing by developing functional food ingredients
  • Improving the mineral availability of foods to tackle micronutrient malnutrition
  • Reducing the farming industry’s reliance on prophylactic antibiotics by developinganimal feeds enriched with probiotics to benefit the health of livestock
  • Addressing global growing demand for bio-based chemicals
  • Changing societal attitudes towards bio-based products
  • Improving the industrial eco-sustainability.