IPSUS Project: Towards a Sustainable Diet. Recent Advances in Understanding the Processes for Using Proteins Derived from the Valorization of Plant-Based Processing By-products

Event organized by Ordine dei Tecnologi Alimentari Emilia Romagna, Toscana, Marche ed Umbria, and University of Parma.

The Ordine Professionale dei Tecnologi Alimentari (= Professional Association of Food Technologists) is a public body whose primary mission is to safeguard the quality, safety, and sustainability of the agri-food system.

Session Overview

Food waste is a serious issue with a significant impact on greenhouse gas emissions: it is estimated that around 30% of global food production never reaches our tables. In recent years, however, research has shown that what we consider "waste" can be transformed into a valuable resource. Through innovative upcycling techniques, agri-food waste can become a sustainable source of protein.

Projects like IPSUS have demonstrated how agricultural by-products — such as spent grain from brewing, potato peels, pumpkin seeds, or algae — can be upcycled to produce new protein sources. These solutions not only help meet the growing global demand for protein but also reduce environmental impact, in line with the principles of the circular economy.

However, for this revolution to become a large-scale reality, several key aspects must be further explored: processing technologies, food safety and regulations, consumer perceptions, market opportunities, and remaining challenges. All these factors will contribute to shaping the future of upcycled proteins and their growth potential.