Use of by-products in sourdough bread: Integrating analytical and technological services for sustainable food innovation

Feeding the exponentially growing human population requires sustainable solutions that address current global challenges, such as farmland and water pollution, resource scarcity, and climate change. The valorisation of agrifood by-products plays a crucial role in minimising food waste and advancing a more resource-efficient circular economy. Globally, over 190 million tonnes of by-products are generated annually, many of which still contain significant valuable compounds including proteins, lipids, bioactive compounds and dietary fibres. In particular, by-products of plant origin, such as peels and seeds, are particularly noteworthy for their high nutritional value and potential use in food formulations. This study falls within the activities carried out in the METROFOOD-EPI project (GA. 101130162), which provided analytical services combined with food technology services to support food technology innovations. The focus was on incorporating cereal by-products into bakery products, with the dual aim of improving ingredient design and optimising processing techniques to enhance the nutritional quality and shelf life of final products. Preliminary tests were carried out to assess the valorisation of rice bran and almond okara by-products from rice and almond milk processing, respectively, both rich in bioactive compounds and nutrients. The service was provided through a close collaboration among several METROFOODRI facilities, including: IBA processing plants and sensory laboratories, TUM, ENEA, JSI and AUTH and analytical laboratories. At the ENEA facility, the content of toxic and/or potentially toxic elements was determined, and the macronutrient profile was evaluated (ICP-AES analysis). Samples of white bread enriched with different ratios of rice bran and almond okara were analysed. The results confirmed the absence of elemental contaminants and revealed an improved macro- and micronutrient profile in bread enriched with bran and okara compared to the control samples. The integration of approaches and expertise within a pipeline of services and facilities demonstrated the feasibility and benefits of developing innovative, safe and sustainable food products. It revealed the opportunities provided by Research Infrastructures to support industrial innovation in the agrifood sector. Acknowledgement: This work has been supported by the METROFOOD-EPI project, funded by the European Union (GA No. 101130162) and by METROFOOD-IT project, PNRR—Mission 4 “Education and Research” Component 2: from research to business, Investment 3.1: Fund for the realisation of an integrated system of research and innovation infrastructures, notice 3264 del 28/12/2021 financed by the European Union—NextGeneration-EU, CLP IR0000033, CUP I83C22001040006 (D.M. Prot. n.120 del 21/06/2022).