Project

Development of new valuable dietary fibers (BaST) from rose hip press cake

Title: Development of new valuable dietary fibers (BaST) from rose hip press cake

Description: The aim of the project is to develop a novel technology that allows the production of the largest possible fraction < 75 µm (at least 45 %) from rose hip press cake, which can be used as dietary fiber in a wide range of applications in the food industry. A further aim of the project is to also bring fractions > 75 µm into dietary fiber applications by formulation (e.g. masking).

Funding period: 01.03.2024 - 28.02.2026

Funding body: European Union & State of Saxony-Anhalt

Funding program: Research and development 2021 - 2027

Cooperation partner: SanaBio GmbH

Further research projects of the AG Food and Nutrition Research can be found here.

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