Innovative process transforms cabbage residues to a health-promoting and sustainable food ingredient

Purpose and goal

Tekinn AB and Salico AB collaborate to transform Salico´s large amounts of cabbage residue into a health-promoting ingredient through Tekinn´s unique fermentation method. By fermenting these fibrous residues, in addition to a nutritious ingredient, bioactive components are created, which have unique properties that promote gut health. The goal is to refine and make the residual stream circular and introduce this nutritious and functional raw material to the food system.

Expected effects and result

The project will result in a new ingredient made from fermented cabbage residues with documented health benefits for gut health. The ingredient will be carefully evaluated for its potential to be introduced as an ingredient for commercial kitchens in the public sector. If the pilot project is successful, the fermentation method can be applied to 400 tons of cabbage residues generated per year and in the future also to other residue streams, with potential to significantly change the food system.

Planned approach and implementation

The project includes activities from research and development of the fermentation technology to evaluation of final applications as well as large-scale pilot studies and marketing strategies. The activities ensure the product´s quality, safety, marketability and functionality. For example, the research phase includes optimization of the fermentation process, while further activities test the ingredient in real food applications with regard to market demand and manufacturing processes.