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New attractive products based on rapeseed cake

Reference number
Coordinator Lunds universitet - Institutionen för livsmedelsteknik
Funding from Vinnova SEK 30 000
Project duration December 2016 - May 2017
Status Completed

Important results from the project

During the production of cold pressed rapeseed oil, for every one kg of oil extracted, there will be two kg of press cake produced. This rapeseed cake is the biproduct/ waste stream that we will consider in this feasibility study and contains all proteins, carbohydrates, minerals, a small portion of water and some residual oil are remaining. The purpose is to develop and describe how the rapeseed cake can be used for protein products for human consumption and healthy feed for animals. We already proved in former project that it is possible to extract the proteins.

Expected long term effects

In this feasibility study, we have evaluated product ideas with the aim to build new value chains around better use of cold pressed rapeseed cake odor neutral proteins for human consumption, ferment rapeseed cake to increase nutrient availability in animal feed and also the possibility to use final waste to composite filler. The challenge has been to optimize the functionality of the different components, especially the proteins and develop concepts for how to utilize the whole rapeseed cake. Today there is a growing demand for plant proteins both for human consumption and animal feed.

Approach and implementation

This feasibility study started with a literature review regarding patents and published works on the content of different varieties rape seeds, protein, glucosinolates, fermentation and process methods. In consultation with SLV the rules and facts about rapeseed cake content and the applicable rules regarding ´Novel Food´ were investigated. With partner Gunnarshögs Gård concepts of how to increase value chain for different components of the rapeseed cake were investigated. With partner Aventure AB concepts for using rapeseed protein in food manufacturing were developed.

The project description has been provided by the project members themselves and the text has not been looked at by our editors.

Last updated 25 November 2019

Reference number 2016-05105

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