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Second class vegetables, mostly ending up as animal feed, consist of vegetables with wrong size, shape, color or other visual defects. Major parts of them are edible (food grade) and nutritious. Such material originates from vegetable field, storage houses, sorting lines or processing lines. They provide valuable resources as co-streams which can be up-cycled by utilization in new products like smoothies and purees which can be further utilized as ingredients in drinks and soups or in combination products with minced meat and fish.
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Randi Seljåsen
Research Station Manager
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Estates and Facilities
(+47) 406 22 915 randi.seljaasen@nibio.no Office Location: Landvik
We characterize of the raw materials with respect specific purposes like ability for fermentation (acidity and sugar content) and quality characteristics relevant for use in smoothies, purees. The basic raw materials can be further utilized in combination products with meat or fish.
Our aim is to preserve nutritious compounds and sensory quality. We also work with alternation of bio-compounds by elicitor treatment of raw materials.
Our research focus is to find relevant raw materials for utilization on new food products to be further developed by the food industry.