We are pleased to announce that a new Open Access publication is available online in the topic of techno-functionality. Our COST Action members wrote a review in the Czech Journal of Food Sciences:
The use of by-products for the improvement of techno-functional properties of dairy products
Abstract: A significant challenge for the sustainable dairy sector is incorporating by-products generated during other food production and agricultural processes, such as fruit, vegetable, legume, oilseed, and grain production, into dairy products. In previous decades, by-products from these sectors were mainly used as feed for dairy cows and other animals. Currently, there is a trend to use these materials also in dairy production, for fortifying and developing novel dairy products. Additionally, their incorporation into dairy products offers the modification and enhancement of the technofunctional properties. This review summarises contemporary approaches and the current state of sustainable production in the dairy sector, with an emphasis on techno-functionality.
Keywords: valorisation of by-products; sustainable food chain; dairy science; texture; bioactive compounds
Download the paper via its DOI: 10.17221/218/2025-CJFS