Webinar: From Side Streams to Functional Ingredients

Food upcycling is rapidly shifting from basic waste reduction to unlocking high-functionality proteins, dietary fibres, and bioactive compounds for targeted applications. From sports nutrition and gut health to premium beverages and nutraceuticals, side streams are the next frontier for sustainable food innovation.

Join the Danish Technological Institute, Foodvalley, Food & BioCluster and industry pioneers to explore real-world cases of high-value valorization, biorefining, and the future of circular ingredients.

Program:

1. Welcome
2. Introduction to the project Food Upcycling by Danish Technological Institute
3. Four functional ingredient cases:
   Luvi Bio: Cascara beyond seed to cup. Extracting taste and bioactives from the underutilized coffee berries with Moe Brandi
   Saledo: from surplus green bananas to low-sugar and gluten-free carbs with Alican Köksal and Duygu Köksal
   Danish Technological Institute: Extracting polyphenol-rich ingredients from wine pomace for beverage applications
   Paleas: Do we see the obvious and how does the marked react, seen from a start-up with Richardt Sonnichsen

1. Q&A with participants from the four cases
2. Food Valley presents: Global food Upcycling Map
3. Knowledge exchange, collaboration and future topics in functional ingredients from side streams.
4. Thank you for today.