On December 13, 2024, the European projects UP4HEALTH and ALEHOOP, both funded under the Horizon 2020 program, hosted a joint final webinar to present their groundbreaking achievements and results. This highly successful event, attended by over 60 participants from various sectors, brought together researchers, industry professionals, regulators, and members of the general public to discuss innovative solutions driving sustainability in the European bioeconomy.

The webinar showcased how agro-industrial by-products, such as residues from grapes, olives, nuts, and legumes, have been transformed into high-value ingredients for applications in food, beverages, cosmetics, and nutraceuticals. These advancements mark a significant step toward addressing the increasing market demand for natural, sustainable products while promoting circular economy practices.

Session 1: UP4HEALTH Achievements

The first session highlighted the impressive outcomes of the UP4HEALTH project, which concludes in December 2024.

  • ISANATUR opened the session by presenting their innovative work on converting olive, grape, and nut by-products into functional ingredients with enhanced value.
  • Javier Saenz from CONTACTICA followed with a presentation on how the project optimized production processes, emphasizing eco-design and scalability using a life-cycle approach.
  • Filipa Reis and Rossana Cardoso from the Polytechnic Institute of Braganza shared insights into the bioactivity and bioavailability of UP4HEALTH’s ingredients in final applications, underscoring their benefits for consumers and market potential.
  • Alexandru Rusu from BIOZOON presented the validation of UP4HEALTH ingredients in end-user food and drink matrices, showcasing their seamless integration into real-world applications.
  • Maame Ekua Manful from TU Dublin concluded the session by addressing regulatory and market access aspects, ensuring the ingredients meet industry and consumer standards.

Session 2: ALEHOOP Achievements

The second session focused on the advances made by the ALEHOOP project.

  • ANFACO, TECNALIA, and UVIGO kicked off by discussing innovative biomass management and protein extraction techniques from legume by-products.
  • CONTACTICA showcased the sustainable scaling-up of these processes, while TECNALIA and UVIGO provided insights into the bioavailability of the extracted proteins for human food applications.
  • Nutrition Sciences presented the validation of green macroalgae proteins for animal feed, and VIDARA explored the use of proteins from legumes and brown macroalgae in human food products.
  • Finally, TU Dublin addressed regulatory considerations, ensuring alignment with industry standards and consumer safety.

A Resounding Success

The webinar concluded with a dynamic Q&A session, allowing participants to engage directly with project leaders and gain deeper insights into the technologies and methodologies presented. The high turnout and enthusiastic participation underscored the significant interest and impact of both projects within the bioeconomy sector.

As both UP4HEALTH and ALEHOOP conclude, their innovative contributions to sustainable biorefineries and protein valorization leave a lasting legacy, paving the way for future advancements in the European bioeconomy.