SWEETReclaim is a PLN 4.5 million research and development project led by Wrocław University of Environmental and Life Sciences. It is being carried out in collaboration with the Institute of Life Sciences at HES-SO Valais-Wallis in Sion, Switzerland; Laro, a Polish producer of snacks and products made with nuts, seeds and dried fruit; and the Swiss company ProSeed, which develops microwave-based drying and thermal treatment technologies applied to food industry by-products, enabling them to be transformed into ingredients.
– Our goal is to develop a new generation of snacks suitable for industrial-scale production – products that support the gut microbiota and help regulate satiety, with effects confirmed by scientific research. A key element of the project is the use of stabilised food industry by-products in powder form, making use of resources that have so far remained untapped – says Prof. Anna Michalska-Ciechanowska. She adds that SWEETReclaim also responds to the growing demand for foods with potential functional properties, while supporting European Union priorities such as the Farm to Fork strategy and efforts to reduce food waste.
– Researchers from our university and the Swiss HES-SO Valais-Wallis Institute of Life Sciences will develop and characterise ingredients with the potential to support the gut microbiota. We will also work on improving the taste and consumer acceptance of the new products, including additives derived from by-products. Our industrial partners will be responsible for sourcing raw materials, developing technologies and testing solutions before implementation, while the Polish company – Laro – will be responsible for scaling up the resulting product – Prof. Michalska-Ciechanowska explains. She adds that the clean-label snack prototypes will be rich in ingredients such as plant protein and fibre, ready for mass production and, perhaps most importantly, will show that by combining innovation in raw material valorisation, recipe development and processing technology, it is possible to create healthy, tasty snacks while reducing food waste.
The project has been divided into five stages, from preliminary research to preparing the product for implementation. In the first stage, the most promising raw materials will be selected as a basis for developing the snack formulations. The next step will involve studies to confirm the feasibility of processing these raw materials, including the use of extrusion and spray-drying technologies to obtain potentially functional intermediate products.
– After these stages, we will develop prototypes and test them on a pilot scale. This will be followed by validation tests, including sensory and storage studies, as well as an assessment of the products’ impact on the gut microbiome. The final stage of the project will involve scaling up the technology and preparing selected prototypes for production and market launch – says the project leader, outlining the next steps in the implementation of SWEETReclaim. She adds that the snacks developed under the project are intended to appeal not only to consumers looking for healthy and sustainable food. This group will take part in consumer studies, helping to shape the sensory profile of the final snack prototypes.
SWEETReclaim is important not only for researchers and consumers. It also has significant value for the food industry, providing pilot-scale experience and technologies that support the development of innovative, sustainable products with potential functional properties.
Polish expertise In the SWEETReclaim project, UPWr is responsible for developing and characterising ingredients derived from food industry by-products, assessing their potential functional properties, and helping to create formulations for new snacks that support the gut microbiota. The research team includes Prof. Anna Michalska-Ciechanowska, who leads the team, works with industrial partners and supervises the development of potentially functional intermediate products from by-products, as well as Dr Jessica Brzezowska, who is responsible for stabilising and characterising ingredients obtained from food industry by-products and developing intermediate products for use in the later stages of the project.
Another member of the Polish-Swiss consortium is Laro, a family-run Polish company producing snacks made with nuts, seeds and dried fruit, including caramelised products based on its own original recipes. The brand’s strength lies in its ability to combine traditional craftsmanship with a modern approach to functional food development. The company’s work is led by Irena Kosoń, supported by Karol Kosoń, who serves as operations manager. Laro is steadily expanding its portfolio of functional products designed to meet the growing expectations of conscious consumers, offering snacks that combine appealing taste with genuine nutritional value.
Laro also benefits from modern technological facilities and strong product development expertise. The company is able to manage innovative projects from start to finish – from developing concepts and recipes, through technological testing, to production implementation. This enables Laro to create new functional product lines, respond quickly to market trends and develop products that stand out for both the quality of their ingredients and their consumer appeal.
The Swiss Institute of Life Sciences HES-SO Valais-Wallis in Sion covers the full spectrum of research and development, from raw material characterisation and process optimisation to the verification of potential functional properties and product development. In this way, it supports sustainable innovation in the agri-food and biotechnology sectors. The institute’s key strengths include microbiome research, in vitro digestion and fermentation models, the stabilisation of bioactive compounds and the analysis of high-value ingredients derived from food industry by-products. With its modern analytical infrastructure and pilot food-processing facilities, the Institute of Life Sciences at HES-SO combines advanced scientific research with the ability to translate solutions into practice, making it a valued partner in national and international research projects. The team is represented by Prof. Wolfram Manuel Bruck and Dr Maria Gräfenhahn.
Finally, ProSeed, the fourth participant in the project, is a company specialising in microwave-based drying and thermal treatment technologies. One application of ProSeed’s technology is the processing and stabilisation of food industry by-products, enabling them to be transformed into ingredients for further use in food production. The company’s co-founder and CEO is Aurélien Ducrey, who is responsible for the development of the technology and the company’s strategy, and is also actively involved in the implementation of the SWEETReclaim project.
– The intermediate products obtained in this way are already being successfully used in the food industry, and products made with them are available on the market. This approach has earned the company international recognition for creating sustainable solutions for the global food sector – emphasises Prof. Anna Michalska-Ciechanowska.