Making the most of agricultural surpluses and reducing waste are the driving forces behind FRUTotal, a project that leverages innovation to transform fruit biomass.
Making the most of agricultural surpluses and reducing waste are the driving forces behind FRUTotal, a project that uses innovation to transform fruit biomass into more nutritious and sustainable food solutions.
From waste to added value
Food waste remains a global challenge. And the fruit and vegetable sector is one of the hardest hit.
The FRUTotal project has emerged as a direct response to this problem. Co-funded by COMPETE 2030, it focuses on making use of rejected fruit.
Specifically, it works with Alcobaça PGI apples and Rocha do Oeste PDO pears. These are fruits of recognised quality, but often rejected due to size or defects.
“FRUTotal brings together companies from the fruit sector, technical bodies and higher education institutions,” explains Délia Fialho, from Frutus. “Promoting the link between agricultural practice and scientific research.”
Innovation with nutritional impact
The objective is clear: to develop fruit preparations enriched with protein and fibre.
To achieve this, waste biomass is transformed into ingredients of high nutritional value.
On the one hand, protein is obtained through fermentation. On the other, fibre is derived from innovative extraction processes.
Furthermore, the formulation is carefully balanced. This ensures nutritional quality without compromising on flavour, texture and aroma.
“Currently, there are no fruit pulps with this nutritional profile on the market,” points out Délia Fialho. “The project aims to create innovative solutions for adding value to fruit.”
Sustainability throughout the supply chain
The approach is integrated. It covers everything from post-harvest to industrial processing.
First, it uses rejected fruit for pulp production. Then, it uses biomass to enrich these preparations.
In this way, it reduces losses and increases the efficiency of the food chain.
Furthermore, it promotes more sustainable practices. And it contributes to food and nutritional security.
Science, industry and the market
FRUTotal brings together a range of expertise. It is led by Frutus, with scientific support from IPVC and the University of Minho.
“The initiative also includes preparation for the market phase,” emphasises Délia Fialho. “With strategic partners such as Sonae and Panike.”
The aim is clear. To bring these new products to the consumer. And to strengthen the sector’s competitiveness.
A step towards the future
The project sits at the intersection of innovation, nutrition and sustainability.
It responds to more demanding consumers. And to markets that are increasingly mindful of environmental impact.
By turning waste into value, FRUTotal contributes to a more circular economy.
And, at the same time, it reinforces Portugal’s role in agri-food innovation.
Useful links
Frutus | Website
Instituto Politécnico de Viana do Castelo (IPVC) | Website
Universidade do Minho | Website
08 May 2026
Individual productive investment operations in innovative activities, promoted by SMEs, in low-density territories.