“Smart” fermentations to improve sustainability of food supply chains by blending side streams

Transforming food by-products, especially those containing an attractive level of proteins, fibres and polyphenols, into affordable ingredients for new products is a promising and responsible strategy for achieving sustainability in food supply chains. This requires a rethinking of the organization of food processes and the adoption of innovative approaches that can connect material flows that were not previously considered. The FERBLEND project (https://susfood-db- era.net/main/FERBLEND) aims to address this by valorizing two side streams from oilseed processing and dairy industry through fermentation and creating platform products with improved technological and nutritional functionality. Likewise, it is important to ensure that appropriate measures are taken to maintain food safety and sensory quality in these substrates. This approach not only reduces waste but also provides an opportunity for innovation in the food industry: the resulting fermented side streams blends can be used in a variety of end products, from beverages to baked goods and snacks. Small and medium-sized enterprises face challenges in handling and downstream processing of side streams, which can be addressed by the strategies developed in this project. Two models, controlled and spontaneous fermentation of blends with different compositions and residual contamination were studied. In the first model, microcosms made with sweet whey and sunflower press cake, inoculated with different combinations of previously selected strains (mesophilic LAB and lactose- fermenting yeasts) were investigated. In the second model, acid whey naturally containing lactococci was used as liquid component and suitable microbial inoculum. A back-slopping technique was performed to shape and stabilize the microbial populations exploiting an adaptive evolution phenomenon. Culture- dependent and -independent techniques were applied and the obtained results were both consistent. The outcomes of the work can provide valuable insights for developing innovative processes and materials to manage food side streams and implement the circularity of food resources.