Valorisation of cereal and oilseed crops
How can cereal and oilseed ingredients be enhanced to reach their full value?.
Fermentation process
Pure Garden entrepreneur Vuokko Yli-Kesäniemi explains the fermentation process of black garlic.
Pure Garden black garlic origin story
Entrepreneur Vuokko Yli-Kesäniemi tells the story of how Pure Garden came to be.
The success story of the clay pottery brand “Vaidava Ceramics”
The family business Vaidava Ceramics points out that clay is not outdated or boring, but rather a modern, tasteful, and stylish material. They manufacture clay products for export markets.
The success story of natural cosmetics company “Sunbean cosmetics”
Company offering cosmetics for body care. “Sunbeam cosmetic products are natural and environmentally friendly.
The sucess story of company called SIA “LĀSES AM”
SIA “Lāses AM” is one of the largest cattle buyers in Kurzeme, with a modern slaughterhouse and fully integrated tracking. It produces safe food products, adhering to high standards and regulations.
Traditional cheese production
Film presenting traditional recipes and the cheese-making cycle.
The refining of draff – a by-product of the brewing industry
Solid-state fermentation is one of the most environmentally friendly methods of food refining.
Milanovska Winery
Milanowska Vineyard is a family-run winery that produces natural wines with passion and respect for tradition.
ProVarde_Biologicalproduction_strawberry
Arnbjerg collaborates with farmshop reg. buying strawberries, which could not be sold.
Development of sustainable foods and food technologies
The innovative healthy food products based on plant proteins and by-products with capacity for valorization of local crops cannot be produced applying the traditional food technologies. For selection and optimization of sustainable technologies and implementation in an industrial environment, it is first necessary to develop the solutions on a pilot plant scale. Assessment of the composition and technological properties of raw materials and characterization of the changes occurring during the production process are crucial for understanding the properties of the end product.
Torrefaction & biorefining in wood valorization
Valorization of wood pulp using various technologies.
The success story of the sheep farm “Jēru Klubs”
Sheep farm has evolved into a multifunctional destination offering glamping, tastings of lamb and dairy products, nature walks, and peaceful countryside relaxation.
Berry-Oat Smoothie Preparation Process
This video provides instructions for making a delicious smoothie at home or in a professional kitchen. The video was produced as part of the EQVEGAN project, an ERASMUS+ Sector Skills Alliance initiative. The full name of the EQVEGAN project is European Qualifications & Competences for the Vegan Food Industry, and the project code is 621581-EPP-1-2020-1-PT-EPPKA2-SSA-EQVEGAN.
Development of sustainable foods and food technologies
The innovative healthy food products based on plant proteins and by-products with capacity for valorization of local crops cannot be produced applying the traditional food technologies. For selection and optimization of sustainable technologies and implementation in an industrial environment, it is first necessary to develop the solutions on a pilot plant scale. Assessment of the composition and technological properties of raw materials and characterization of the changes occurring during the production process are crucial for understanding the properties of the end product.
Development of plant-based protein products
Traditional food technologies do not allow for the production of innovative, environmentally friendly and healthy food products based on plant proteins and by-products that enhance local crops. In order to select sustainable technologies, optimize them and implement them in an industrial environment, it is necessary to first develop solutions on a pilot scale – to accurately describe the composition and technological properties of raw materials, characterize the changes that occur in food products during the process and the impact of technological parameters, and evaluate the final products.
Precision Fermentation / Täppisfermentatsioon
Steven van der Hoek and Sales Manager Andres Maser explain, how TFTAK is driving innovation in food technology with precision fermentation. Using engineered microbes, this technology creates sustainable ingredients like natural sweeteners, animal-free proteins, and fats, while reducing environmental impact and utilizing waste streams
Experiments with blueberry face cream
This video demonstrates how to make an emulsion cream using natural ingredients. The video was produced as part of the “Advanced Training in Natural Products” project.
A plant-based alternative to yogurt
“Plant-based fermented products are becoming increasingly popular. Fermented oat products have a lower protein content than soy products, so the desired consistency of oat-based yogurt
“
Beer Brewing
This beer-making video presents the various stages of the process, from malt milling to bottling and secondary fermentation. The video was produced as part of the EQVEGAN project, an ERASMUS+ Sector Skills Alliance project. The full name of the EQVEGAN project is European Qualifications & Competences for the Vegan Food Industry, and the project code is 621581-EPP-1-2020-1-PT-EPPKA2-SSA-EQVEGAN.
How to Make Oat Milk
This video shows the steps involved in making oat-based beverages from various raw materials (oat protein, oat flour, etc.), including soaking, extraction, separation, adding ingredients, and homogenization.
Kombucha made with fermented blueberries
This video demonstrates the production of a fermented product made from natural ingredients. The video was produced as part of the “Advanced Training in Natural Products” project.
Growing Seaweed Sustainably (GRASS)
Innovative blue economy model turning environmental challenges into bio-based business opportunities.
Swedish farm grossing $275,000+ per season
A case study of a successful permaculture farm in Sweden, showcasing a profitable and sustainable small-scale agricultural business model.
Circular Agriculture in Europe: Future Systems
Explains circular models in Europe that reduce waste and recycle resources for food production.
Farming for sustainable futures: A Baltic tale
Focuses on managing agricultural pollution and eutrophication in the Baltic Sea through cooperation.
Helping boost Europe’s organic grain market
Case study of a Polish SME scaling its organic grain business across Europe with institutional support.