Cereals and legumes can be valued through their transformation into other food products. The extraction of its protein can give new innovative food products, in a market where the trend is the consumption of plant-based protein. Otherwise, these raw materials can be valued through the production of vegetable drinks. In this way, the environmental and economic sustainability of the countryside is also encouraged. Another proposal for its valorization is drying, producing powdered food products with long shelf life. An innovative technology that allows the drying of liquid vegetable foods is Pulse Spray Drying. On this day, the aim is to make the agricultural and food sector aware of the current technologies for the valorization of these raw materials in the production of plant-based food products.
Activity financed through Operation 01.02.01 of Technology Transfer of the Rural Development Program of Catalonia 2014-2022.
