INFORM February 2026

44 INFORM FEBRUARY 2026 , VOL. 37, NO. 2

TURNING WASTE INTO HEALTH: NUT OIL PRESS CAKES AS A SUSTAINABLE AND GLUTEN-FREE ALTERNATIVE TO WHEAT BREAD Martínez, E., et al. , Applied Food Research , 5, 1, 101018, 2025. This study explores the use of almond, walnut, and pistachio oil pressed cakes in reformulating bread as a sustainable and nutritious alternative to traditional wheat-based options. These nut-based breads present a viable solution for individuals with celiac disease, as they completely replace wheat flour. The reformulated breads exhibit darker dough and baked products, with significant color variations influenced by the pigments in the raw materials. Texture analysis reveals that traditional bread, which relies on gluten, is significantly softer than nut-based alternatives. Nutritionally, these breads offer higher levels of protein, fiber, and healthy fats while reducing carbohydrate content, making them beneficial for individuals with diabetes and those following high-protein, low carbohydrate diets. The fatty acid profiles vary depending on the type of nut flour used, showing different levels of oleic, linoleic, linolenic, and palmitic acids, with a notable reduction in palmitic acid compared to conventional bread. Consumer acceptance studies indicate that traditional bread scores higher in sensory evaluations; however, almond and pistachio breads receive positive feedback, particularly

regarding texture, taste, aroma, and appearance, whereas walnut flour is less favorably rated. This innovative approach aligns with market trends emphasizing health and sustainability, showcasing the potential of incorporating food byproducts into bread production. DEVELOPING A COCONUT BASED FUNCTIONAL INGREDIENT FOR INFANT NUTRITION VIA TAILORED BIOPROCESSING OF VIRGIN COCONUT OIL PRESS CAKE Ranpatabendi, T., et al. , Innovative Food Science & Emerging Technologies , 107, 104345, 2026. Virgin coconut oil press cake (VCOPC) is a nutrient rich byproduct of coconut processing, generating millions of tons of waste annually and offering promising potential for sustainable, value-added products and functional ingredients. In this study, we developed a functional ingredient specifically for infant nutrition through a bioprocessing strategy combining enzymatic treatment and lactic acid bacteria (LAB) fermentation. Results showed a 50 % solubilization of VCOPC, a 1000-fold increase in L . paracasei , and the obtainment of a coconut based functional ingredient (CFI) containing 30 % of proteins both from coconut and by de novo bacteria protein biosynthesis. In vitro digestion results from the infant model in the intestinal phase showed a 67 % degree of hydrolysis,

with lysine (51 mg/g) and leucine (78 mg/g) as the most abundant essential amino acids, and arginine (95 mg/g) as the most prevalent non-essential amino acid. Additionally, cysteine, a limiting amino acid in the coconut nutritional profile, was produced through LAB fermentation and liberated during in vitro digestion, reaching a concentration of 7.4 mg/g in the intestinal phase. Colonic batch fermentation of CFI led to the production of acetic, propionic, and butyric acids, with levels exceeding those obtained with Inulin. Overall, the combined bioprocessing strategy of VCOPC produced a functional ingredient suitable for infant nutrition, featuring improved digestibility, a balanced amino acid composition, and promoting gut health. This approach supports the efficient upcycling of a valuable coconut byproduct, enhancing the coconut production chain›s value and promoting sustainable food practices. PORK SALAMI WITH PUMPKIN AND WALNUT PRESS CAKES EXHIBITS INCREASED PUFA CONTENT BUT REDUCED LIPID STABILITY DURING STORAGE Semeniuc, C. A., et al. , European Journal of Lipid Science and Technology , early view. Pumpkin and walnut press cakes abound in polyunsaturated fatty acids (PUFA), making them promising ingredients for enhancing the content of these beneficial fatty acids in