Innovative process transforms cabbage residues to a health-promoting and sustainable food ingredient
| Reference number | |
| Coordinator | Salico AB |
| Funding from Vinnova | SEK 1 000 000 |
| Project duration | October 2024 - September 2025 |
| Status | Completed |
| Venture | Sustainable food system - cutting edge initiative |
| Call | Everyday food of the future - explore visionary ideas for sustainability and competitiveness |
Important results from the project
Collaboration between Salico AB and Tekinn AB. The project achieved its goals by developing and optimizing a fermentation process that converts cabbage residues into a nutritious and sensory-attractive ingredient. The results demonstrate strong potential for broad application in food products with improved taste, shelf life, and health benefits. The project also generated new collaborations and potenteial follow-up initiatives to further develop the technology for additional side streams.
Expected long term effects
The project is expected to contribute to a more circular and sustainable food industry by converting side streams into valuable ingredients. The technology can reduce food waste, strengthen food security in Sweden, and create new business opportunities. In the long term, the method can be applied to additional raw materials, promoting healthier and more resource-efficient food systems.
Approach and implementation
The project was carried out as planned with two work packages: fermentation development and functional testing. The process was optimized for taste and aroma based on partner feedback. The timeline was followed, collaboration worked well, and only minor analytical adjustments were needed.