GRAPPA is supporting European SMEs that turn agri-food side-streams into new value. Meet the projects selected in our first Innovation Open Call.
Spain · Belgium · France · Greece · Italy · Sweden · The Netherlands
About 3% of Chalkidiki green table olives are rejected at visual quality control and sent for low-value oil recovery. BIONIRO keeps their bioactive compounds intact and turns them into a standardised, shelf-stable olive powder for clean-label food and nutraceutical uses. The process is validated across multiple industrial batches.
Food-grade enzymes turn wet brewer’s spent grain into a dry, standardised bakery ingredient that keeps bread softer and fresher for longer. The project targets at least 15% higher water retention and 20% less crumb hardening, moving from TRL 6 to TRL 7 in fresh and part-baked bread.
Surplus bread, macaron shells, unsold organic bread and cocoa nibs become biscuits, granola, cookies and cakes. They are produced on partner manufacturers’ own lines, with people with disabilities as core operators. The project aims to upcycle more than 100 tonnes a year through a replicable brand-licensing model.
PHEE PC, with Parity Platform
Cocoa bean husks left over from chocolate making become a source of theobromine, purified to over 90%, for cosmetics. Robotic husk handling is demonstrated in a real industrial setting. The remaining biomass becomes a natural filler for biocomposites, which closes the loop.
Date pits from a fruit-processing plant in Wallonia become a roasted, naturally caffeine-free coffee alternative. The project validates on-site drying using the plant’s own waste heat and builds a local value chain with nearby roasting and grinding partners.
This project offers a clean-label, bio-based alternative to chemically made phosphate additives (E452). Enzymes release phosphorus from wheat bran and yeast turns it into polyphosphates. The leftover protein-rich biomass goes to animal feed, so the process produces no waste.
Fava bean hulls are usually sent to feed or compost. Solid-state fermentation turns them into chocolate-like fillings and baking chips for industrial bakeries. The project adds certified carbon-footprint data, sensory validation and market testing to reach TRL 8.
Electric pulse extraction and microbial fermentation turn food-industry side-streams into two gut-health ingredients: a fermented functional liquid and a dietary fibre powder. The process scales from pilot to demonstration level in Sweden and is backed by a life cycle assessment.
Cascade upcycling of Gelidium agar side-streams into red colouring-food biomass, bioactive extracts and biosolutions.
The project validates industrial production of Mycospan™, a fermented ingredient made from fresh brewer’s spent grain. A 300-litre fermenter at DTU’s brewery will produce around 300 kg. Solina will then test it in hybrid meat products.
PowerBond is an emulsifier made from brewer’s spent grain that replaces butter and synthetic emulsifiers in bakery and confectionery. PASTRIES builds a full brewery-to-bakery chain, with five recipes piloted in two bakeries, targeting TRL 9.
Circul’Egg makes Reggenerate®, an eggshell membrane ingredient, and this project scales up its industrial production. Automated feeding and ultrasonic grinding increase grinding capacity 20 to 50 times, so 1–4 tonnes of eggshells can be processed daily while their bioactive compounds are preserved.
Fruit skins, cores and overripe discards become 3D-moulded freeze-dried snacks that are rich in prebiotic fibre and have no added sugar. The project scales the process to TRL 8 and cuts freeze-drying energy use by 15–20%.
SEVASEED® is a clinically proven haircare active made from tomato seed press cake and tomato hydrolate. The project takes it to full industrial and commercial readiness (TRL 9). This completes a zero-waste tomato cascade.
Advanced fermentation converts potato-processing side-streams into high-value beta-carotene. The process is validated at pilot scale under real operating conditions as a step towards industrial deployment.
Industrial valorisation of apple by-product streams into functional food-grade apple ingredient powders.
A modular extraction–fermentation unit that fits into existing wineries turns grape pomace into several products. These are a grape skin extract for cured meats, low- and no-alcohol drinks, and a biosolution against grapevine downy mildew.
Winery side-streams become a standardised feed supplement based on grape polyphenols. It helps broiler chickens resist coccidiosis and reduces reliance on synthetic additives. The target is a pilot-validated prototype at TRL 7.
Purple phototrophic bacteria are a protein- and carotenoid-rich source for food and feed. Feeding them acidic whey and vinasse alongside molasses makes production more stable and replaces costly synthetic organic acids. The process will be validated at pilot scale.
Leading agri-food clusters united to support SME innovation across Europe.
European agri-food partnership with 7 countries and 24 NUTS2 regions, focused on circular ingredients and side-stream valorisation.
GRAPPA is supported by the European Union under the Single Market Programme (SMP – COSME). Grant Agreement No. 101235085. Views and opinions expressed are those of the author(s) only and do not necessarily reflect those of the European Union or EISMEA. Neither the European Union nor the granting authority can be held responsible for them.
Ingredients for the Bioeconomy
Please contact the Established office
Wagralim
(the Agri-Food Innovation Cluster of Wallonia)
All right reserved to I4BE © 2026 This partnership is recognized by the EU as one of the thematic partnership of the S3 agri-food platform
