Grupo Gallo and Barcelona Food Institute alliance breathes life into food by-products
Grupo Gallo and the Barcelona Food Institute (IAB) have joined forces to give a second life to by-products derived from the production of Grupo Gallo’s pasta and natural broths
Grupo Gallo has proposed to second-year students of the Higher Level Training Cycle of Processes and Quality in the Food Industry of the IAB an R+D project that allow the reuse of by-products generated by the manufacture of pasta and broths.
The project had three objectives:
- the use of the regrind generated after the production of pasta,
- the improvement of the organoleptic profile of the bean paste
- the revaluation of by-products of the production of broths.
After months of research, IAB students have managed to develop snacks and pastries made with pasta grinding, managing to give added value to this by-product and preventing it from ending up in waste.
The students also managed to combat the strong flavour of the legume in its use for the production of gluten-free bean paste. The students were able to revalue chicken by-products derived from the production of broth through the creation of snacks.
The groups of second-year students of the Higher Degree in Processes and Quality in the Food Industry have worked through design thinking and lean start-up applied to education, axes of the transversal innovation project GalloLab, and methodologies that, in turn, have made it possible to encourage research among students and apply solutions for food use.
The food use projects have been presented at the Innovation Fair of the Barcelona Food Institute, with a sample of the products developed over the last few months by the students.
Albert Castillo, director of the IAB, highlights the value of this agreement with Grupo Gallo described the agreement as a unique opportunity for students to show their talent and capacity for innovation in the food sector.
“These projects are not only a reflection of the quality of education we offer, but also a step forward towards creating more ethical and responsible food solutions,” adds Castillo.
Grupo Gallo and the Instituto de los Alimentos de Barcelona have signed this agreement with the aim that the project will have a long-term path and that other synergies will be achieved between both entities, such as the possibility of granting scholarships to IAB students for an internal stay at Grupo Gallo through dual training.
Present at the signing of the agreement were Alejandra Manzano, director of legal and governance, and Sam Amorós, director of engineering and environment at Grupo Gallo, who considered that this collaboration “represents a magnificent opportunity to integrate the fresh and creative vision of young talents into our company. At the same time, it allows us to reinforce our commitment to innovation and education, which are fundamental pillars for growth and sustainability in the food sector.”
The agreement with the IAB is part of the group of projects that Grupo Gallo is developing within the framework of its ESG strategy, through initiatives that seek the valorisation of by-products, with the aim of reducing food waste and promoting the zero food waste goal, while promoting the circular economy and the fight against climate change.
