VALORFOOD

In the agro-food industry, there are large loss and residual flows (too small potatoes, green portion of leek, malformed cucumbers, malformed croissants, ..). Currently, the valorisation of such residual flows is relatively low in the cascade of value retention. This project aims to maximize the value of these residual flows in this cascade.


After inventory of the residual flows in the agro-food industry in West Flanders and estimating their valorization potential, for a selection of residual flows it will be examined which techniques are most suitable to valorize them as high as possible in the value chain. The following possibilities will be investigated for the relevant residual flows:
• Use of residual flow as an ingredient for a food product
• Use of the stabilized residual flow as an ingredient for a food product
• use of stabilized residual flow as an ingredient for animal feed (hobby animals)
• Use of extract (s) from (stabilized) residual flow as an ingredient for a food product / nutraceutical