PROSEED EIT Food project kicked off

The European project “PROSEED” – Sustainable Circular PROteins from grapevine SEEDs – has kicked off

The project is co-funded by the EIT Food and focuses on the production and commercialisation of one circular-based environmentally and economically sustainable new protein product. 

PROSEED alternative protein product aims to valorise abundant wine industry side stream towards higher value circular applications within a number of value chains. The new product will be the result of an innovative bioprocess – using spent grape seeds as starting point – which will find a new life as ingredients in the food and beverage industry, replacing animal-based as well as imported ingredients.

In addition, the project will contribute to the reduction of the environmental footprint coming from the use of the current primary ingredients, while also enabling the supply of novel gluten-free final products. Rosa Prati, R&D Manager of Caviro and PROSEED Activity Leader says that the project is an exciting opportunity to further increase and diversify the circular economy vision of the wine supply chain. ‘’We are convinced that we can serve the European need for alternative biobased proteins by maximising the exploitation of the agro-industrial chain by-products and create a new revenue stream for the agricultural supply chain actors.’’

 For more information, please contact:

Rosa Prati (PROSEED Activity Leader) – ROSA.PRATI@CAVIRO.IT

Zoi Volioti (PROSEED Media Contact) – ZOIVOL@MAGFI.EU

About EIT Food

PROSEED is a project under the support of EIT Food. EIT Food is the world’s largest and most dynamic food innovation community. We accelerate innovation to build a future-fit food system that produces healthy and sustainable food for all. 

Supported by the European Institute of Innovation and Technology (EIT), a body of the European Union, we invest in projects, organisations and individuals that share our goals for a healthy and sustainable food system. We unlock innovation potential in businesses and universities, and create and scale agrifood startups to bring new technologies and products to market. We equip entrepreneurs and professionals with the skills needed to transform the food system and put consumers at the heart of our work, helping build trust by reconnecting them to the origins of their food.

We are one of eight innovation communities established by the European Institute for Innovation & Technology (EIT), an independent EU body set up in 2008 to drive innovation and entrepreneurship across Europe. 

Find out more at WWW.EITFOOD.EU or follow us via social media: TWITTERFACEBOOK, LINKEDINYOUTUBE and INSTAGRAM.

About PROSEED partners

The project relies on the expertise of its consortium components based in Italy, Hungary and Malta:

CAVIRO S.c.a. is the largest wine cooperative in Italy, one of the first groups in Europe to have implemented, together with Caviro Extra, a circular economy with almost total recovery of the supply chain waste. 

CAVIRO EXTRA leads innovation in the research and development of quality ingredients and high added value products deriving from the enhancement of waste products from the Italian agri-food industry.

INALCA is the part of Cremonini Group, the first major European player in the beef sector and holding the leadership in Italy in the production of hamburgers and canned meats. 

UNITO is one of the largest Italian Universities, with about 74,000 students, 3,900 employees, 1,800 postgraduate and post-doctoral research fellows. 

CAMPDEN BRI is an independent, non-profit, food industry R+D+I organisation registered in Hungary which serves the innovation needs of the food businesses and allied stakeholders along the food system. It has significant practical experience in working in factory environment.

MAGFI is a boutique advisory firm working in the foodtech, biotech and cleantech fields. MAGFI supports its clients in increasing their sales, investments and funding as well as expanding their teams and talents, with a special focus on innovation and sustainability.