Call for partners - texturizers and sweeteners out of side-streams - EXTREAMS


Call for partners: Texturizers and sweeteners out of side-streams

Wageningen Food & Biobased Research is searching for industrial partners interested in joint research efforts to develop bulking ingredients for texturizing and (sweet) taste functions from available side-streams.

tEXturizing & Taste from side-stREAMS

The food industry is urgently searching for natural ingredients with bulking, texturizing properties and low calories to replace sugars. A challenge since sugars are often used and difficult to replace due to their unique, multiple functionalities and their cost-effectiveness. Concomitantly, the industry is producing a significant amount of side-streams, which are currently underutilized as biorefinery approaches have been mainly focused on component isolation and purification. Their complexity has been often considered a challenge for an economically feasible valorization. Instead, the natural complexity of their composition is an opportunity to modulate their functionality, as an optimal mixture of ingredients can be derived to provide multiple functionalities, such as those of sugars.

Combine sugar replacement with fibre enrichment for taste and mouthfeel

EXTREAMS is a collaborative research project which aims to achieve breakthroughs in valorizing polysaccharides rich side-streams. The focus of the project is on economically sustainable approaches at industrial scale using emerging, mild processing technologies and reverse engineering approaches towards functionalization. Connecting structure to functionality via bio-refinery and building know-how in texture-taste modulation, are central in the research approach. Ultimately, the goal is to develop a new generation of sugar replacers and texturizers using a natural, clean label mixture of fibres and bioactive ingredients from side-streams.

Join us

This consortium is open for participation from ingredient companies, agricultural processors, and consumer goods manufacturers. We foresee that sweet-bakery, sweet-dairy, confectionary and beverages are the main product categories included. In return for in-cash and in-kind contributions to the project, partners can specify side-streams and end-products for research, and provide direction to the research activities. Unfortunately we are not able to reply to solicitations from research institutes or enquiries from students related to this project.