CLOSING LOOP COLLABORATION
CAMELINA 360
Camelina sativa is a hardy Nordic oilseed crop with roots dating back to the Iron Age. This project brings together farmers, food producers, fermentation experts, and institutional kitchens to transform press cake, the by-product left over from oil pressing, into a high-value, climate-friendly food ingredient.
Purpose
The goal is to lift press cake out of its current low-value uses (animal feed and incineration) and into high-value food production, where it can contribute plant-based protein, dietary fibre, and flavor to new products. Through gentle processing, fermentation, and recipe development, the project creates new products with both nutritional value and gastronomic potential, while reducing waste and making protein production more local and sustainable.
The 4 participants are:
Charlie Heart / Dansk Camelina
Our role
We develop fermented food ingredients from Camelina press cake. Working alongside Stinelund Landbrug, Charlie Heart ApS and Egholt kitchen, we're turning what was previously low-value animal feed or incineration material into a high-value, climate-friendly ingredient for human food products.
Closing loop value chain collaboration is supported by the EU, Business Development Denmark, and the Food & Bio Cluster.
