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Optimal use of by-products of berry fruit production (Optiberry) - CH0114

Description
The proposal is a consortium effort of multiple partners in three countries: UK, Germany and Belgium (lead partner). The consortium comprises of a mix of industry (primary soft fruit growers) and academia ensuring the translation of progress to the primary producers. The main objective of OPTIBERRY is to increase resource and biomass efficiency by looking for high value-added processing and associated marketing methods to valorise the non-premium berry fruit that do not attain the premium class required by the retailers.
OPTIBERRY aims to develop innovative, mild processing and biorefinery processing strategies to turn different underutilized berry biomass streams into products and fractions with high added-value which can be used in a wide range of applications, ranging from food & drink applications to even higher value end-uses such as cosmetics.
Within the project there are several objectives and expected results, and these are identified below:
Objective
1. A database of unique functional molecules in the target berries to determine the most interesting functionalities (making use of the Berrybase, developed in the FP7 project BacHberry: http://www.bachberry.eu/).

2. Determination of the sustainable agronomic practices and climate differences that impact on phytochemical composition and hence valorization potential.

3. Determination of the impact of storage and processing on the functional molecules.

4. Extraction of non-premium class berries for application as food or non-food ingredients (colourant or antioxidant).

5. Input from the consumer and other stakeholders for further product development.

6. Investigation of 3 innovative pilot valorisation cases to end product prototypes (unprocessed berries, beverages and gelled products).

7. Development of 2 business models developed from industry co-creation sessions
Time-Scale and Cost
From: 2020

To: 2022

Cost: £96,704
Contractor / Funded Organisations
The James Hutton Institute
Keywords
Food Ingredients              
Fruit              
Horticulture              
Raspberries              
Strawberries              
Sustainable Consumption and Production