Smartwaste
Transform fruit waste into sustainable, functional ingredients.
One producer's waste becomes another's raw material: SmartWaste transforms fruit processing by-products into high-value functional ingredients.
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Contexte et défis
Contexte
Every year in Switzerland, more than 20,000 tonnes of fruit processing by-products are underutilized, often being converted into biogas or used as low-value animal feed. Yet these residues still contain fermentable sugars, dietary fibre, and valuable compounds such as polyphenols.
As food systems transition towards greater sustainability, unlocking the value of these by-products offers a major opportunity to reduce food waste and develop new locally sourced ingredients.
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Objectifs et impacts
Objectifs et impacts
The SmartWaste project aims to transform fruit processing by-products, particularly apple pomace, into bio-based ingredients using controlled fermentation processes.
More specifically, the project focuses on:
- Selecting microorganisms suited to different substrates.
- Optimizing liquid- and solid-state fermentation processes.
- Developing functional ingredients for use in food products.
- Scaling up from laboratory trials to semi-industrial production.
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Résultats attendus
Résultats
Initial work has established robust fermentation protocols and identified microbial strains best suited to different substrates, paving the way for transforming fruit processing by-products into new functional ingredients.
The project has also identified several promising applications, including sweet food products such as snack bars and granola, as well as fermented ingredients rich in protein and nutrients.
In the long term, this approach will enable the production of higher-value bio-based ingredients while reducing the environmental impact of fruit processing waste.
