Fermented rapeseed cake has been approved for use in food products in the EU, expanding the high-protein byproduct’s application beyond animal feed and biogas.

Rapeseed cake, a byproduct of oil extraction, is rich in protein (28 to 30%) but was previously deemed unsuitable for human consumption owing to the presence of bitter-tasting glucosinolates.

But in April, FERM FOOD, a Danish producer of plant protein ingredients, received approval from the European Commission under the EU Novel Food Regulation (EU) 2015/2283.

The company’s solid-state fermentation process using lactic acid bacteria neutralises these compounds, creating what it describes as a functional, clean-label food ingredient.

Rapeseed cake: Authorisation expands previous scope

Rapeseed, also known as canola, is primarily grown for its oil-rich seeds. When pressed into cooking oil, a protein-rich press cake is left behind.

A prior novel food authorisation for rapeseed cake applied only to a narrowly defined Finnish variant.

The new approval grants wider specifications compatible with standard rapeseed varieties produced across the EU, and is expected to increase the availability of fermented rapeseed cake for use in a range of food formats, including: bread, pâté, sausages, and plant-based products.

Beyond its nutritional value, fermented rapeseed cake has demonstrated preservative properties that can help extend the shelf life of baked goods.

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Source

https://www.ingredientsnetwork.com/eu-approves-fermented-rapeseed-cake-as-a-novel-news127117.html