2.5 years of the EU project Pro-Enrich: developing new proteins and bioactive ingredients

The Pro-Enrich project is an EU funded BBI-JU project (GA792050) active since May 2018. During this time, its 16 partners have been working to develop novel functional proteins and bioactive ingredients from rapeseed, olive, tomato, and citrus fruit side streams, which will have applications in food, cosmetics, pet food and adhesives.

In November 2020, project partners had their 5th General Assembly, where they had the chance to evaluate the progress made so far and the actions to come until the end of the project.

Thus far, the project has obtained various results, which has required active collaboration and coordination between its different international partners. This includes entities that support the development of the biorefining processes of the 4 side streams the Pro-Enrich works on – such us Danish Technological Institute (DTI, Denmark), Bangor University (BU, UK), Emmelev Mill (Denmark), Tailorzyme (Denmark), GEA (Austria), InnoRenew CoE (Slovenia), Natac (Spain)  and Jaencoop (Spain) - as well as entities that provide technical, administrative and dissemination support throughout the project implementation. This includes Food & Bio Cluster Denmark (Denmark) Denmark's national cluster within the food and bioresource sector; Innovarum (Spain), innovation agent in the bioeconomy active in EU projects and dissemination; Mars (Germany), multinational manufacturer of confectionery, pet food, and other food products; Tate & Lyle (UK), innovative ingredients developer, and Leitat – who provides evaluations of the processes and products in terms of environmental, economic, societal and industrial value to companies and entities.

All together, these cross-sectorial group of organisations will work until October 2021 to achieve the final goal of the project: optimise existing biomass fractionation technologies for rapeseed, olive, tomato, and citrus fruit side streams and validate novel extraction approaches beyond the current state of the art.