New VTT Research Maps How Overlooked Food By-Products Can Be Turned Into Edible Ingredients

A doctoral dissertation from VTT Technical Research Centre of Finland explores the potential of rice bran and rapeseed press cake, by-products of food production, as edible ingredients for human consumption. These materials, rich in protein, dietary fiber, and minerals, are currently underutilized despite the increasing demand for plant-based protein sources. The research, conducted by Anni Kortekangas, MSc (Food Sciences), focuses on adjusting the properties of these by-products to make them suitable for food applications, including addressing the role of phytic acid in their functionality.

Enzymatic degradation of phytic acid was found to improve the ability of these materials to form strong, water-binding structures, impacting the texture and quality of plant-based foods. By understanding and modifying the properties of these overlooked by-products, the research aims to develop new functional ingredients and support a more sustainable food system by reducing waste and fostering circular production models. This work contributes to a more efficient use of natural resources and the development of innovative plant-based foods and ingredients.