Value-adding drying technology to increase the utilization rate of side streams and primary raw materials from the Food Industry

Purpose and goal

The project aims to demonstrate the technical and economic advantages of processing raw materials and by-products from the food industry using the company´s technologies. The goal is to preserve the raw material while maintaining the properties that the by-product/ raw material originally had (color, texture, nutritional content, etc.), thereby retaining/ increasing its value. The focus of this project verifying the drying process, but it also aims to recover 100% of the by-product.

Expected effects and result

1. Develop a value proposition for the customer, mapping the customer´s process for utilizing raw materials in primary production and seeking improvements 2. Technical verification of the drying process and our energy hybrid technology. Focus on BSG and seaweed drying, but also for other products. 3. Market and business model, market research and research on the current/ upcoming market for BSG and seaweed and other suitable products. Create a value proposition and business model.

Planned approach and implementation

Desk research and customer interviews: Develop the value proposition for the customer. Description of the raw material (both primary and by-product) and which properties one wants to preserve. Evaluation of drying tests to improve the technology/ drying process. Pilot tests & evaluation: The intention is to assess the properties of our products and how we can preserve the nutritional and economic value they have. Test different methods for pre- and post-processing.