This article communicates the set-up of BERRYPOM, a European research project established in the second call of the SUStainable FOOD Production and Consumption (SUSFOOD) network. The project deals with the by-product from ...
[EN] Reduction of production losses and increasing resource efficiency is needed to improve sustainability of the food supply chain. One approach to reach more resource-efficient, circular food systems is blending and ...
[EN] Juice-pressing residues, among them blackcurrant pomace, are valuable materials for being upgraded in food products. Their excellent nutritional profiles in line with their functional properties allow a wide range of ...