{"id":1034,"date":"2026-10-09T11:31:04","date_gmt":"2026-10-09T09:31:04","guid":{"rendered":"https:\/\/www.delekta.it\/from-seeds-to-sustainable-foods-2\/"},"modified":"2026-10-09T12:02:26","modified_gmt":"2026-10-09T10:02:26","slug":"from-seeds-to-sustainable-foods-2","status":"publish","type":"post","link":"https:\/\/www.delekta.it\/en\/from-seeds-to-sustainable-foods-2\/","title":{"rendered":"From Seeds to Sustainable Foods"},"content":{"rendered":"\n\n\t<section class=\"section\" id=\"section_669499357\">\n\t\t<div class=\"section-bg fill\" >\n\t\t\t\t\t\t\t\t\t\n\t\t\t\n\n\t\t<\/div>\n\n\t\t\n\n\t\t<div class=\"section-content relative\">\n\t\t\t\n\n<div class=\"row\"  id=\"row-1053778248\">\n\n\n\t<div id=\"col-1240169198\" class=\"col small-12 large-12\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\n<p class=\"op-7\"><em>by <strong>Valentina Melini<\/strong> and <strong>Francesca Melini<\/strong>, CREA Research Centre for Food and Nutrition (Rome, IT)<\/em><\/p>\n\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n<\/div>\n\n\t\t<\/div>\n\n\t\t\n<style>\n#section_669499357 {\n  padding-top: 30px;\n  padding-bottom: 30px;\n}\n<\/style>\n\t<\/section>\n\t\n\n\t<section class=\"section\" id=\"section_123060264\">\n\t\t<div class=\"section-bg fill\" >\n\t\t\t\t\t\t\t\t\t\n\t\t\t\n\n\t\t<\/div>\n\n\t\t\n\n\t\t<div class=\"section-content relative\">\n\t\t\t\n\n<div class=\"row\"  id=\"row-1220201319\">\n\n\n\t<div id=\"col-997655640\" class=\"col small-12 large-12\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\n<h2><strong>Project rationale<\/strong><\/h2>\n<p><strong>Sustainable foods<\/strong> are foods produced and consumed in ways that are <strong>good for both the planet and human health<\/strong>. They help reduce environmental impact, protect natural resources, and promote a healthier and more sustainable food system.<\/p>\n<p><strong>Legumes<\/strong> are seeds of plants that are considered sustainable foods because they <strong>require relatively little water and land<\/strong> to grow and provide a good source of <strong>plant-based protein<\/strong>. <strong>Legume flours<\/strong> can also be used to produce sustainable foods, offering a nutritious and environmentally friendly alternative to traditional ingredients.<\/p>\n<p>Innovative ingredients can also be obtained from <strong>agri-food by-products<\/strong>, <strong>transforming food waste into valuable and sustainable resources<\/strong>. This approach helps reduce waste while promoting the development of healthier and more environmentally friendly foods.<\/p>\n<p><em>With these concepts in mind, we can now explore the exhibition and discover innovative and sustainable food solutions.<\/em><\/p>\n\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n<\/div>\n\n\t\t<\/div>\n\n\t\t\n<style>\n#section_123060264 {\n  padding-top: 30px;\n  padding-bottom: 30px;\n}\n<\/style>\n\t<\/section>\n\t\n\n\t<section class=\"section\" id=\"section_605156449\">\n\t\t<div class=\"section-bg fill\" >\n\t\t\t\t\t\t\t\t\t\n\t\t\t\n\n\t\t<\/div>\n\n\t\t\n\n\t\t<div class=\"section-content relative\">\n\t\t\t\n\n<div class=\"row align-middle\"  id=\"row-723771003\">\n\n\n\t<div id=\"col-456828333\" class=\"col medium-6 small-12 large-6\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\n<h2><strong>Let\u2019s explore the exhibition space!<\/strong><\/h2>\n<p>Welcome to our exhibition space.<\/p>\n<p>Here, <strong>agricultural materials, including seeds, and food by-products<\/strong> are showcased through a <strong>journey of transformation<\/strong>: from fresh plant materials to dried fractions, powders and new food ingredients, and finally to bakery products such as <strong>breads, biscuits and savoury snacks<\/strong>.<\/p>\n\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-89678165\" class=\"col medium-6 small-12 large-6\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\n\t<div class=\"img has-hover x md-x lg-x y md-y lg-y\" id=\"image_64956632\">\n\t\t\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"831\" height=\"922\" src=\"https:\/\/www.delekta.it\/wp-content\/uploads\/2026\/10\/unnamed.jpg\" class=\"attachment-large size-large\" alt=\"\" srcset=\"https:\/\/www.delekta.it\/wp-content\/uploads\/2026\/10\/unnamed.jpg 831w, https:\/\/www.delekta.it\/wp-content\/uploads\/2026\/10\/unnamed-270x300.jpg 270w, https:\/\/www.delekta.it\/wp-content\/uploads\/2026\/10\/unnamed-768x852.jpg 768w\" sizes=\"auto, (max-width: 831px) 100vw, 831px\" \/>\t\t\t\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\n<style>\n#image_64956632 {\n  width: 100%;\n}\n<\/style>\n\t<\/div>\n\t\n\n\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n<\/div>\n\n\t\t<\/div>\n\n\t\t\n<style>\n#section_605156449 {\n  padding-top: 30px;\n  padding-bottom: 30px;\n}\n<\/style>\n\t<\/section>\n\t\n\n\t<section class=\"section\" id=\"section_145424537\">\n\t\t<div class=\"section-bg fill\" >\n\t\t\t\t\t\t\t\t\t\n\t\t\t\n\n\t\t<\/div>\n\n\t\t\n\n\t\t<div class=\"section-content relative\">\n\t\t\t\n\n<div class=\"row\"  id=\"row-126979504\">\n\n\n\t<div id=\"col-1357381530\" class=\"col small-12 large-12\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\n<h2><strong>From raw materials to ingredients<\/strong><\/h2>\n<p>Fruit, vegetables and legume seeds contain a complex range of <strong>nutrients, dietary fibre and bioactive compounds<\/strong> distributed across different tissues. Yet not all plant fractions enter the human food chain in the same way.<\/p>\n<p><strong>Peels, leaves, outer bracts<\/strong> and other plant fractions may have sensory characteristics or limited suitability for direct consumption. This often results in their disposal, with associated economic and environmental costs, <strong>despite retaining valuable nutritional and bioactive compounds<\/strong>.<\/p>\n<blockquote>\n<p>The first step in food upcycling is therefore to <strong>look beyond the conventional edible portion<\/strong> and recognise the potential value of materials that are often overlooked.<\/p>\n<\/blockquote>\n\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n<\/div>\n<div class=\"row\"  id=\"row-1924328322\">\n\n\n\t<div id=\"col-493339305\" class=\"col small-12 large-12\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\n<p class=\"uppercase primary-color\"><small><strong>Step 1<\/strong><\/small><\/p>\n<h3><strong>Stabilizing valuable plant materials<\/strong><\/h3>\n<p>Through <strong>drying, milling<\/strong> and, in some cases, <strong>extraction with food-grade solvents<\/strong>, materials generated along the food chain can acquire a new role as ingredients for food innovation.<\/p>\n<p><strong>Drying<\/strong> reduces moisture and increases storage stability, allowing plant materials to be preserved and further processed.<\/p>\n<p>The resulting dried fractions can retain important components of the original plant matrix, including <strong>dietary fibre<\/strong> and a variety of <strong>bioactive compounds<\/strong>.<\/p>\n<p>Drying is therefore a <strong>key technological step<\/strong> in transforming a perishable material into a more stable resource for ingredient development.<\/p>\n\t<div id=\"gap-1667899973\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-1667899973 {\n  padding-top: 20px;\n}\n<\/style>\n\t<\/div>\n\t\n\n<p class=\"uppercase primary-color\"><small><strong>Step 2<\/strong><\/small><\/p>\n<h3><strong>Milling to powders<\/strong><\/h3>\n<p>Once dried, plant materials can be <strong>milled into powders<\/strong>. Milling increases their <strong>versatility<\/strong> and makes them easier to incorporate into food formulations.<\/p>\n<p>Their technological and compositional characteristics can influence the <strong>colour, texture, flavour and nutritional profile<\/strong> of the resulting foods.<\/p>\n\t<div id=\"gap-471761481\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-471761481 {\n  padding-top: 20px;\n}\n<\/style>\n\t<\/div>\n\t\n\n<p class=\"uppercase primary-color\"><small><strong>Step 3<\/strong><\/small><\/p>\n<h3><strong>Flour-powder blends<\/strong><\/h3>\n<p>The next step is to prepare <strong>blends of powders and cereal<\/strong> \u2013 both <strong>conventional and gluten-free<\/strong> \u2013 and investigate how recovered plant materials behave when incorporated into baking food ingredients.<\/p>\n<p>Different <strong>incorporation levels<\/strong> allow researchers to investigate their effects on dough properties and, ultimately, on the characteristics of the final food.<\/p>\n<p>Food upcycling is therefore <strong>not simply a matter of adding a by-product to a recipe<\/strong>. It requires understanding the relationship between <strong>composition, processing, technological performance and food quality<\/strong>.<\/p>\n\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n<\/div>\n\t<div class=\"img has-hover x md-x lg-x y md-y lg-y\" id=\"image_786626304\">\n\t\t\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"922\" height=\"1735\" src=\"https:\/\/www.delekta.it\/wp-content\/uploads\/2026\/10\/unnamed-1.jpg\" class=\"attachment-original size-original\" alt=\"\" srcset=\"https:\/\/www.delekta.it\/wp-content\/uploads\/2026\/10\/unnamed-1.jpg 922w, https:\/\/www.delekta.it\/wp-content\/uploads\/2026\/10\/unnamed-1-159x300.jpg 159w, https:\/\/www.delekta.it\/wp-content\/uploads\/2026\/10\/unnamed-1-544x1024.jpg 544w\" sizes=\"auto, (max-width: 922px) 100vw, 922px\" \/>\t\t\t\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\n<style>\n#image_786626304 {\n  width: 49%;\n}\n<\/style>\n\t<\/div>\n\t\n\n\n\t\t<\/div>\n\n\t\t\n<style>\n#section_145424537 {\n  padding-top: 30px;\n  padding-bottom: 30px;\n}\n<\/style>\n\t<\/section>\n\t\n\n\t<section class=\"section\" id=\"section_1033878526\">\n\t\t<div class=\"section-bg fill\" >\n\t\t\t\t\t\t\t\t\t\n\t\t\t\n\n\t\t<\/div>\n\n\t\t\n\n\t\t<div class=\"section-content relative\">\n\t\t\t\n\n<div class=\"row\"  id=\"row-2058312142\">\n\n\n\t<div id=\"col-1192926918\" class=\"col small-12 large-12\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\n<p class=\"uppercase primary-color\"><small><strong>Step 4<\/strong><\/small><\/p>\n<h2><strong>Innovative Foods \u2013 The research becomes edible<\/strong><\/h2>\n\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n<\/div>\n<div class=\"row\"  id=\"row-1611852511\">\n\n\n\t<div id=\"col-474771321\" class=\"col small-12 large-12\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\n<h3><strong>Bread<\/strong><\/h3>\n\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n<\/div>\n<div class=\"row\"  id=\"row-20786539\">\n\n\n\t<div id=\"col-1599275044\" class=\"col small-12 large-12\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\n<h4><strong>Gluten-free bread with artichoke outer bract powder<\/strong><\/h4>\n<p>Gluten-free bread containing different percentages of <strong>artichoke outer bract powder<\/strong> can help meet the <strong>increased dietary fiber and antioxidant needs of people with celiac disease<\/strong>.<\/p>\n<p>Different inclusion levels have been explored to investigate how the recovered ingredient affects the <strong>structure, texture, appearance<\/strong> and overall characteristics of the final product.<\/p>\n<h4><strong>Wheat bread with red grape pomace &amp; wheat bread with red apple peel powder<\/strong><\/h4>\n<p>These two breads demonstrate <strong>two complementary approaches to food upcycling<\/strong>:<\/p>\n<ul>\n<li><strong>Extraction<\/strong> allows the recovery and incorporation of selected compounds.<\/li>\n<li><strong>Powder direct incorporation<\/strong> allows the use of the plant-derived material as an ingredient.<\/li>\n<\/ul>\n<h4><strong>Sourdough wholewheat bread<\/strong><\/h4>\n<p>A traditional sourdough bread made only with <strong>locally grown, organic wholewheat flour<\/strong> is prepared with the addition of <strong>hazelnut skins<\/strong>, which are a common <strong>agro-industrial side-stream<\/strong>.<\/p>\n\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n<\/div>\n<div class=\"row\"  id=\"row-1499112827\">\n\n\n\t<div id=\"col-349013184\" class=\"col medium-6 small-12 large-6\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\n\t<div class=\"img has-hover x md-x lg-x y md-y lg-y\" id=\"image_1109504795\">\n\t\t\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"485\" height=\"1024\" src=\"https:\/\/www.delekta.it\/wp-content\/uploads\/2026\/10\/unnamed-2-485x1024.jpg\" class=\"attachment-large size-large\" alt=\"\" srcset=\"https:\/\/www.delekta.it\/wp-content\/uploads\/2026\/10\/unnamed-2-485x1024.jpg 485w, https:\/\/www.delekta.it\/wp-content\/uploads\/2026\/10\/unnamed-2-142x300.jpg 142w, https:\/\/www.delekta.it\/wp-content\/uploads\/2026\/10\/unnamed-2-728x1536.jpg 728w, https:\/\/www.delekta.it\/wp-content\/uploads\/2026\/10\/unnamed-2.jpg 758w\" sizes=\"auto, (max-width: 485px) 100vw, 485px\" \/>\t\t\t\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\n<style>\n#image_1109504795 {\n  width: 100%;\n}\n<\/style>\n\t<\/div>\n\t\n\n\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-334116934\" class=\"col medium-6 small-12 large-6\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\n\t<div class=\"img has-hover x md-x lg-x y md-y lg-y\" id=\"image_300092299\">\n\t\t\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"485\" height=\"1024\" src=\"https:\/\/www.delekta.it\/wp-content\/uploads\/2026\/10\/unnamed-3-485x1024.jpg\" class=\"attachment-large size-large\" alt=\"\" srcset=\"https:\/\/www.delekta.it\/wp-content\/uploads\/2026\/10\/unnamed-3-485x1024.jpg 485w, https:\/\/www.delekta.it\/wp-content\/uploads\/2026\/10\/unnamed-3-142x300.jpg 142w, https:\/\/www.delekta.it\/wp-content\/uploads\/2026\/10\/unnamed-3-728x1536.jpg 728w, https:\/\/www.delekta.it\/wp-content\/uploads\/2026\/10\/unnamed-3.jpg 758w\" sizes=\"auto, (max-width: 485px) 100vw, 485px\" \/>\t\t\t\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\n<style>\n#image_300092299 {\n  width: 100%;\n}\n<\/style>\n\t<\/div>\n\t\n\n\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n<\/div>\n<div class=\"row\"  id=\"row-2071867531\">\n\n\n\t<div id=\"col-1114200118\" class=\"col medium-7 small-12 large-7\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\n\t<div id=\"gap-844375288\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-844375288 {\n  padding-top: 20px;\n}\n<\/style>\n\t<\/div>\n\t\n\n\t<div id=\"gap-1719268057\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-1719268057 {\n  padding-top: 20px;\n}\n<\/style>\n\t<\/div>\n\t\n\n\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n<\/div>\n<div class=\"row\"  id=\"row-961485695\">\n\n\n\t<div id=\"col-1248400480\" class=\"col small-12 large-12\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\n\t<div id=\"gap-1501099426\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-1501099426 {\n  padding-top: 20px;\n}\n<\/style>\n\t<\/div>\n\t\n\n<h3><strong>Bakery products<\/strong><\/h3>\n\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n<\/div>\n<div class=\"row\"  id=\"row-763313985\">\n\n\n\t<div id=\"col-1731057880\" class=\"col small-12 large-12\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\n<h4><strong>From grape-processing by-product to baked food: biscuit formulations<\/strong><\/h4>\n<p><strong>Red grape pomace<\/strong> is the solid material remaining after grape processing. It contains valuable components, including <strong>dietary fibre and bioactive compounds<\/strong>, making it an interesting candidate for food upcycling.<\/p>\n<p>The <strong>biscuit formulations<\/strong> illustrate how the incorporation of an upcycled ingredient can modify the characteristics of a familiar food.<\/p>\n\t<div id=\"gap-1497977692\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-1497977692 {\n  padding-top: 20px;\n}\n<\/style>\n\t<\/div>\n\t\n\n<h4><strong>A new savoury food format: how a raw material can become an ingredient<\/strong><\/h4>\n<p><strong>Chickpeas<\/strong> are an important source of <strong>plant protein<\/strong> and other valuable nutrients. <strong>Milling<\/strong> transforms the whole pulse into a <strong>versatile ingredient<\/strong> that can be incorporated into a range of food products.<\/p>\n<p>The <strong>crackers<\/strong> demonstrate how a familiar agricultural resource can be transformed into a new food format.<\/p>\n\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n<\/div>\n\t<div class=\"img has-hover x md-x lg-x y md-y lg-y\" id=\"image_177566328\">\n\t\t\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"1020\" height=\"773\" src=\"https:\/\/www.delekta.it\/wp-content\/uploads\/2026\/10\/unnamed-4-1024x776.jpg\" class=\"attachment-large size-large\" alt=\"\" srcset=\"https:\/\/www.delekta.it\/wp-content\/uploads\/2026\/10\/unnamed-4-1024x776.jpg 1024w, https:\/\/www.delekta.it\/wp-content\/uploads\/2026\/10\/unnamed-4-300x227.jpg 300w, https:\/\/www.delekta.it\/wp-content\/uploads\/2026\/10\/unnamed-4-768x582.jpg 768w, https:\/\/www.delekta.it\/wp-content\/uploads\/2026\/10\/unnamed-4.jpg 1217w\" sizes=\"auto, (max-width: 1020px) 100vw, 1020px\" \/>\t\t\t\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\n<style>\n#image_177566328 {\n  width: 100%;\n}\n<\/style>\n\t<\/div>\n\t\n\n\n\t\t<\/div>\n\n\t\t\n<style>\n#section_1033878526 {\n  padding-top: 30px;\n  padding-bottom: 30px;\n}\n<\/style>\n\t<\/section>\n\t\n\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":1035,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[],"class_list":["post-1034","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - 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