The aim of ReNeSource is to continue using regionally produced plant-based by-products such as pomace, spent grain and oil press cake for human consumption. The residual materials are to be processed into vegan foods in a resource-efficient manner. Non-alcoholic fermentation is used to give the by-products a natural texture, preserve them and flavour them. The aim is to create products with a low degree of processing that can be integrated into popular and fast-selling products such as baked goods, convenience foods and to-go products.

In this project, the ILU will, among other things, plan the experiments, establish criteria for the selection of raw materials and analyse the nutrients and ingredients of the by-products used. In addition, it will monitor the processing steps, such as fermentation, and perform microbiological testing.

The direct use of residues for food production opens up opportunities for higher added value and more sustainable use of regional plant-based raw materials. At the same time, new, high-quality plant-based foods for human consumption are available that do not require additional production and cultivation areas.