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Research programmes located in Fruitcentre are currently working on the development of strategies to reduce fruit and vegetables losses and waste as well as to re-use some of this waste or related by-products in the development of new products with added value. The research is focused in different strategies aligned with the bioeconomy concepts: the reduction of fruits and vegetables wastes through food processing; potential source of food ingredients based on wastes and by-products from agriculture; use of antimicrobial and antioxidant compounds, protein ingredient, colorant, aroma or texturizer are some of the properties which could be evaluated and use to design food formulations to put into market.