Production, microbial safety and social acceptance of fermented foods from waste streams

PROSAFE aims to valorise vegetable side-streams into products through fermentation that fit the demand and lifestyle of consumers. The fermentation strategy will be designed such that microorganisms convert the side-stream into a safe product that is characterized by desirable sensory properties related to palatability and digestibility, and enriched with vitamins. The project will also investigate social and economic aspects and examine how actors involved in the production of side-stream derived foods come to decisions in the designing of sustainable supply chains, and how a shift of consumers’ perception can open new markets for healthy and safe foods derived from side-streams.