Grupo Gallo has partnered with the Barcelona Food Institute (IAB) in a collaborative effort to repurpose by-products from Grupo Gallo’s pasta and natural broth production processes.
In an innovative R+D project proposed by Grupo Gallo to second-year students of the Higher Level Training Cycle of Processes and Quality in the Food Industry at IAB, the focus was on finding ways to reuse by-products generated during the manufacturing of pasta and broths.
The project was designed with three key objectives in mind: the utilization of the regrind generated post pasta production, enhancing the organoleptic profile of bean paste, and revaluing by-products derived from broth production.
Following months of dedicated research, students at IAB successfully developed snacks and pastries using pasta grinding, thus creating added value from this by-product and minimizing waste. Additionally, the students tackled the strong flavor of legumes in gluten-free bean paste production and revalued chicken by-products from broth production by creating snacks.
Through the use of design thinking and lean start-up methodologies woven into their educational framework, the student groups at IAB were able to drive innovation and positively impact food manufacturing solutions.
These food-use projects were presented at the Innovation Fair organized by the Barcelona Food Institute, showcasing the products developed by the students over recent months.
Director of IAB, Albert Castillo, emphasized the significance of the partnership with Grupo Gallo, stating that it provides a unique platform for students to demonstrate their innovation capabilities within the food industry.
Alejandra Manzano, Director of Legal and Governance, and Sam Amorós, Director of Engineering and Environment at Grupo Gallo, believe that this collaboration offers a valuable opportunity to infuse fresh and creative perspectives from young talents into the company, reinforcing their commitment to innovation and education.
The agreement between Grupo Gallo and IAB aligns with Grupo Gallo’s ESG strategy, focusing on valorizing by-products to reduce food waste, promote the circular economy, and combat climate change. This initiative aims to achieve the goal of zero food waste while ensuring growth and sustainability in the food sector.
In conclusion, the collaboration between Grupo Gallo and the Barcelona Food Institute is a testament to the shared commitment towards fostering ethical and responsible food solutions through innovative projects.
