Support for Initiatives to Strengthen the Competitiveness of Cluster Projects 2024.
The main objective of this project is to incorporate a new raw material, rejected by the brewing industry, into alternative protein-based foods. This approach aims to establish a success in the food circular economy by transforming an industrial waste, brewer’s bagasse, into an innovative food and very interesting from a nutritional point of view thanks to its composition. The TIBAS (Innovative Bagasse Transformation for Sustainable Food) project operates in the food market, focusing on innovation in alternative proteins and the use of by-products. This sector is growing driven by the demand for sustainable and healthy solutions.
The development of this project responds to the need to evaluate how this raw material, in the form of brewing bagasse flour, contributes to improving the nutritional table of food, its interaction with other ingredients in terms of taste, color and texture, and its support in essential values for people with conditions such as diabetes and gluten intolerance. It also examines their ability to replace animal protein due to their high content of proteins and other essential nutrients.

Participants:

ReGrain Beer Company SL is a newly created industrial start-up in the food sector in Barcelona. Project leader and supplier of raw material (bagasse) through an innovative technological process.

Mollet Institute of Technology Laboratory SL is a Catalan company founded in 2020 that will be responsible for performing microbiological, physicochemical and nutritional analysis of raw materials and, formulations and derived products of the project.

Esteban Espuña, S.A. is a processing company that will carry out pilot tests of the food matrix obtained from the flour obtained from bagasse to obtain the hybrid product. Will contribute its experience in the formulation of meat products to be able to obtain a meat hybrid with good organoleptic qualities.

INNOVACC Catalan Cluster of meat and alternative protein is the association responsible for networking and carrying out tasks of coordination, management and dissemination of the project. It will also enable the other companies associated with the cluster to be informed of the project’s results and conclusions.

The Food Service Cluster of Catalonia is the association responsible for collaborating with INNOVACC in the dissemination of the project.

Sequàlia, a technical consultancy specialising in hygiene, safety and food quality, and Ogham SLU, a company engaged in the manufacture of craft beer, will also be involved as contractors.

With the support of ACCIÓ.