Unlocking the Potential of Rapeseed Cake

Join our workshop to explore the potential of rapeseed cake. Collaborate with industry leaders to innovate and create new business opportunities. Don't miss out!

Join us for an engaging industry workshop that delves into the untapped potential of rapeseed cake, a valuable byproduct of rapeseed oil production. Denmark alone produces over 500,000 tons of rapeseed cake annually, offering a rich source of protein, minerals, and fibres.

For centuries, rapeseed oil has been a staple in the food sector. Each summer, the harvested rapeseed is processed into large quantities of oil at the mills. Traditionally, a significant portion of the rapeseed cake is returned to farmers for use as cattle feed, eventually enriching the soil as fertiliser.

As global demand for food continues to rise, it is crucial to utilise by-products like rapeseed cake for human consumption. This nutrient-rich resource can play a vital role in meeting the increasing demand for sustainable and nutritious food sources.

To accelerate this development, we aim to foster collaboration and build networks that bring together businesses, investors, researchers, and authorities across various sectors. Your participation in this workshop will be instrumental in driving innovation and creating new opportunities for utilising rapeseed cake in human food products.

We look forward to your valuable insights and contributions.

 

PRELIMINARY PROGRAMME

09:30-10:00 Arrival and registration

10:00-10:20 Opening Remarks and Objectives
by Anni Simonsen and Kersti Haugan, Food & Bio Cluster Denmark

10:20-10:50 The Agreement on a Green Denmark. How does the agreement create strong incentives to valorise agricultural by-products like rapeseed cake, aligning perfectly with Denmark’s goals for circular bioeconomy and sustainable food systems
TBC

10:50-11:20 Rapeseed cake: Protein extraction for food ingredients + bio adhesives
by Clara Fernando Foncillas, Danish Technological Institute, and Manolis Karagiannidis , Chimar

11:20-11:30 BREAK

11:30-11:50 Production af rapeseed oil and development of a new business
by Ingolf Nielsen, manager at DLG Food Oil

11:50-12:10 New method to remove bitter substances from rapeseed
by Barbara Ann Halkier, University of Copenhagen, Department of Plant and Environmental Science

12:10-12:30 Use of rapeseed cake in different food applications
by TBC

12:30-13:15 LUNCH

13:15-13:45 Development of Rapeseed Cake Ingredients and the Novel Food Process and Status
by Jens Legarth and Rikke Mathisen, Ferm Food

13:45-14:05 Use of rapeseed ingredients in global food development
by TBC

14:05-14:25 Use of rapeseed in vegan meat
by TBC

14:25-14:40 Acceptance of Alternative Proteins among European Consumers
by Britt Sandvad, Food & Bio Cluster Denmark

14:40-14:50 BREAK

14:50-15:35 Workshop

15:35-15:40 Closing remarks

15:40 Site Tour: DTI's Pilot Plant

 

The industry workshop is organised in collaboration between the EU project BRILIAN and the Sidestream Network Group.