Applied Matrix Technology for Sustainable Food Processing

Scientific Background

This patented matrix-forming technology was originally developed within pharmaceutical research, aimed at controlled oral delivery of active compounds. During extended formulation studies, the system demonstrated unexpected applicability in food-grade processing—specifically in the transformation of plant-based production residues.

Technology Overview

The method enables the conversion of solid oat residues—typically generated during the production of plant-based milk—into an elastic, chewable matrix suitable for human consumption. The process involves hydration, enzymatic or microbial activation, homogenization, and optional flavor integration. The resulting material exhibits gum-like properties and remains structurally stable during mastication.

Application: Edible Gum-Like Products

The matrix can be used to produce edible chewing gum alternatives based on grain-derived substrates. Unlike conventional chewing gums, which rely on synthetic polymers or costly natural bases (e.g. chicle), this approach offers a biodegradable, food-grade solution with customizable texture and flavor profiles.

Advantages:

• Utilizes existing food production infrastructure

• Enables full valorization of grain components

• Supports low-calorie, long-chewing snack formats

• Aligns with ecological and zero-waste processing models

Industrial Relevance

The technology allows for on-site transformation of by-products into functional consumer goods, reducing waste and enhancing resource efficiency. It is compatible with standard equipment used in plant-based milk production and requires minimal adaptation.

Licensing and Collaboration

Non-exclusive licensing is available for qualified partners in the food sector. A technical summary and non-disclosure agreement (NDA) can be provided upon request for confidential evaluation.

For inquiries, please contact:  https://www.globaltrials.eu/contact/

Zero-Waste Processing of Plant-Based Milk: Valorization of Solid Residues into High-Value Products

A newly patented technology enables the complete utilization of plant-based raw materials in the production of plant-based milk. Solid residues, previously considered waste, are now transformed into functional food products such as low-calorie snacks and biodegradable chewing gum.

The technology integrates seamlessly into existing production workflows and is compatible with standard equipment, making it readily applicable for current industry operations. This opens new opportunities for plant-based milk manufacturers to diversify their product lines and enhance resource efficiency through sustainable innovation.

The resulting products offer health-promoting properties and align with global sustainability trends. Their composition and safety can be adapted to meet international regulatory standards, including those set by the European Food Safety Authority (EFSA) and the U.S. Food and Drug Administration (FDA), ensuring consumer confidence and compliance with food safety requirements.