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EU-FarmBook is an online platform that gathers and shares practical knowledge in agriculture, forestry, and broader rural development. All content is provided by research and innovation projects funded by the European Union. Learn more about this project on our website.

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Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or European Commission. Neither the European Union nor the European Commission can be held responsible for them.

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    134 results

      Functional Proteins and Bioactive Ingredients from Agricultural Residues

      document
      Mar 20, 2026
      -
      Biorefine Cluster Europe
      Matthew Schwarzkopf+ 2
      • olive mill residues
      • rapeseed press cake
      • citrus
      • tomato
      • phenolic compounds
      • functional proteins
      • HPLC
      • UHPLC-ESI-QTOFMS
      • Dumas method
      • protein extraction

      GO PROVEG Study on New Plant-Based Protein Ingredients

      document
      Jan 09, 2022
      -
      Study of new protein ingredients for the development of new plant-based products (PROVEG)
      Eudald Casas
      • proteína vegetal
      • ingredientes alternativos
      • alimentos vegetales
      • cultivo celular
      • hongos
      • setas
      • frutos secos
      • proteínas de base vegetal
      • desarrollo de productos
      • innovación alimentaria

      Turning olive leaves into functional ingredients: sustainable waste valorisation

      document
      Jun 20, 2025
      -
      Creation and promotion of Forest and Agriculture Networks to boost Bio-Based Technologies adoption and Value Chain development
      María Alonso
      • olive leaves
      • bioactive compounds
      • sustainable extraction
      • functional ingredients
      • polyphenols
      • antioxidants
      • biomass valorisation
      • supercritical CO2
      • subcritical water
      • circular economy

      GO Innoleaf Project Concludes: Preindustrial Validation of Olive Leaf-Derived Ingredients

      document
      Sep 01, 2021
      -
      PREINDUSTRIAL VALIDATION OF OLIVE LEAF INNOVATIVE INGREDIENTS
      INNOVAOLEO SL
      • olive leaf
      • preindustrial validation
      • oleanolic acid
      • encapsulation
      • bioavailability
      • bioaccessibility
      • olive industry
      • Andalusia
      • Innovaoleo
      • Natac Group

      Sustainable upcycling of olive, grape, and nut by-products into natural nutraceutical and cosmetic ingredients

      slideshow/presentation
      Nov 11, 2024
      -
      Sustainable and cost-effective production process for the upcycling of olive, grape and nut by-products into 4 natural and healthy ingredients for nutraceutical and cosmetic applications
      Manuel Román Jimeno
      • olive
      • grape
      • nut
      • by-products
      • biorefinery
      • phenolic compounds
      • sustainable
      • upcycling
      • nutraceuticals
      • cosmetics

    Relevant projects

    We found some projects that might be relevant for you, based on your search-query.

      Industrial Processing of Legumes in France: Peas, Fava Beans, and Lupins for High-Protein Ingredients

      document
      Jan 02, 2010
      -
      Innovations agronomiques
      Géhin B., Guéguen J., BassotP., Seger A.
      • peas
      • fava beans
      • lupin
      • protein isolates
      • wet fractionation
      • dry processing
      • turboséparation
      • aqueous extraction
      • ultrafiltration
      • enzymatic treatment
      • gluten-free
      • non-GMO
      • clean label
      • sustainable agriculture
      • traceability
      • high-protein
      • plant-based
      • functional properties
      • extrusion
      • floculation des protéines
      • amidon de pois

      Industrial Research – Formulations for Organic and Conventional Cabbage and Poultry Products

      document
      Jan 31, 2022
      -
      Industrial research – production and processing of organic and conventional cabbage, by studying and working out innovative and zero waste technology
      Latvijas Lauksaimniecības universitāte
      • salt mixtures
      • poultry products
      • mayonnaise-based formulations
      • cabbage salt products
      • precise ingredient ratios
      • high-yield food production
      • formulation specifications
      • food manufacturing
      • concentrated salt products
      • spice blends

      Nutrient digestibility in poultry feed formulation

      document
      Apr 03, 2026
      -
      Organic Knowledge Network on Monogastric Animal Feed
      Lindsay Whistance
      • lysine
      • methionine
      • cysteine
      • digestible amino acids
      • feed formulation
      • organic poultry feed
      • regional feed sourcing
      • amino acid digestibility
      • enzyme supplementation
      • dietary fiber

      Okara as a soya by-product in poultry feed

      document
      Apr 03, 2026
      -
      Organic Knowledge Network on Monogastric Animal Feed
      Eugenio Papi
      • okara
      • soya meal replacement
      • poultry feed
      • protein source
      • feed cost reduction
      • crude protein
      • amino acid digestibility
      • fiber content
      • isoflavones
      • linolenic acid
      • linoleic acid
      • animal husbandry
      • feed processing
      • soya
      • soybeans

      Nutri-Score for processed meats and plant-based alternatives

      document
      Jan 09, 2022
      -
      NUTRISCORE - New healthier products according to Nutriscore levels A, B, C, D and E
      INNOVACC
      • Nutri-Score
      • processed meat products
      • nutritional reformulation
      • plant-based alternatives
      • sodium reduction
      • saturated fat reduction
      • NUTRISCORE
      • food innovation
      • healthier formulations
      • INNOVACC
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