Consumer-Centric sustainable protein and side streams

“From the field to the table” - The Nebenströme research consortium combines high-quality regional agricultural products with side streams from food processing in order to develop innovative food concepts for the confectionery industry, implement them close to the market and thereby close regional material and energy cycles. To this end, the consortium is investigating regional, plant-based side streams and wild herbs for their suitability for use in food and for the confectionery industry. In addition to safety for end consumers, the focus is on aspects of economic usability and the promotion of biodiversity and soil quality through innovative cultivation methods. 

Science, practice, consumers and regional stakeholders are working together in a real laboratory to successfully implement the project and develop innovative products in an agile process through to market maturity using a wide range of expertise. Value creation networks and external partners ensure practical feasibility for regional stakeholders. The continuous involvement of consumers and the implementation of awareness-raising measures increase the acceptance of sustainable, regional nutrition concepts. The project thus makes a holistic contribution to a promising sustainability strategy. 

Albstadt Sigmaringen University