Patxaferm, on the way to revolutionising the cider industry with the production of innovative fermented beverages using patxa

The use and valorization of by-products from the food industry is a recurring theme when we talk about process sustainability and circular economy. In this line, during the year 2024, thanks to the aid granted by the Basque Government's Berriker program, Leartiker has researched within the framework of the Patxaferm project, trying to find a second life for the by-product generated in the elaboration of cider, the apple pomace "patxa".

This by-product, rich in fermentable sugars and polyphenols, is an ideal raw material for fermentation processes. The Patxaferm project has sought to stabilize and set up a directed mixed fermentation, with the aim of developing innovative non-alcoholic or low-alcoholic beverages, taking advantage of the nutrients remaining in the apple patxa.

From patxa to an innovative fermented drink

Throughout the project, the best process of extraction of interesting compounds for fermentation has been defined through maceration and its optimization.  Once the optimized must was obtained, mixed cultures of bacteria and yeast were inoculated to produce prototypes of low-alcohol beverages. During this study, the fermentation processes were monitored to characterize and understand the changes produced in the patxa extract.

Microorganisms inspired by beverage models such as kefir and kombucha, recognized for their content in microbial communities of bacteria and yeasts that generate non-alcoholic or low-alcoholic beverages, have been selected and analyzed.

These aspects have been evaluated by means of a feasibility analysis of the product together with a sensory analysis in collaboration with experts from the gastronomic and catering sector, including the main generators of this waste, the cider makers.

Innovative low-alcoholic beverages

The result is a series of innovative low-alcoholic beverages with sensory attributes that include a balance of flavors and aromas characteristic of the raw material, consistent texture and body, as well as flavor persistence. All of these elements provide a complete sensory experience.

Dissemination of the results

Currently, dissemination actions are being organised to present the results of the project to the agents of the cider sector, presenting the results of the project and with the aim of listening to their proposals on the possible implementation of the defined processes in their companies. All the conclusions will be made public through Leartiker's dissemination channels.

Leartiker is very pleased with the results obtained and will continue working on the development of fermented foods as a strategic line of innovation and valorization of by-products.