AlpBioEco

Valorisation of innovative bio-economical potentials along bio-based food & botanical extract value chains in the Alpine Space

Value chain promotion activities

Throughout its research activities, AlpBioEco has developed initiatives that complement its results. Some of these initiatives are published in the following documents. Join us in promoting the walnut, apple and herb / alpine hay value chains! 

Recipes from walnut press cake

A few extracts from the brochure: 

(...) Cabbage rolls with walnut-vegetable filling:  The processing of press cake is a great challenge for oil producers. The press residue of any oil extraction is too valuable not to use it. The press cake is not only rich in high quality vegetable protein, it is also rich in fibre and contains much less fat than the whole nut (...). 

(..) Walnut Patties:  When testing new recipes with walnut press cakes, the amount of fat or moisture added to the recipes should be increased, otherwise the pastry or roasted dishes may become too dry. The walnut press cake flour has a very good swelling capacity (...). 

(...) Walnut press cake pesto:  The press cake can be used as a nut or almond substitute for cakes or Christmas cookies. It is suitable as a high-protein and gluten-free ingredient in sweet and savoury cuisine. Regional oil press mills have it in their assortment; larger quantities can be frozen to make it keep longer (...). 

If you want to know more and read the recipes, please see the document below!