28 de April de 2026
Innovación
Cambio climático y gestión de recursos naturales
Calidad y cadena alimentaria
The LEGUMHARI Operational Group is committed to valorizing legume waste and surpluses to produce healthy flours and innovative products
- The LEGUMHARI Operational Group is committed to valorizing legume waste and surpluses to produce healthy flours and innovative products
- The project advocates for a circular economy to reduce waste and improve the sector's sustainability.
The transition to resilient production models has become a priority within the agri-food sector. In this context, the circular economy is positioned as a key tool for optimizing resource use, reducing waste, and generating new business opportunities from existing raw materials.
At the same time, the growing demand for healthy foods, especially plant-based foods rich in protein and fiber, is opening new avenues for innovation. It is in this context that the Operational Group (OG) emerges. LEGUMHARI , an initiative that focuses on the revaluation of legume by-products to transform them into ingredients and food products with high added value.
Goals
GO LEGUMHARI focuses its work on maximizing the use of resources derived from pulses through an innovative and sustainable approach. Its main objectives are:
Revaluing legume by-products to give them a new use .
Reduce waste generation within the production system.
To produce healthy flours with high nutritional value.
Promote the creation of new food products based on legumes.
Promote the consumption of legumes in line with international recommendations.
Innovation and development
One of the project's pillars is the application of technological solutions to transform these byproducts into new functional ingredients . In this regard, the GO is working on several fronts:
Implementation of advanced and sustainable systems for seed production and classification.
Production of legume flours with improved nutritional properties.
Creation of innovative food products from these flours.
Research on biofertilizers generated from by-products for reuse in cultivation.
Furthermore, the project proposes a strategy that not only improves production processes, but also allows for the diversification of business lines within the sector.
Impact on the legume sector
The initiative addresses several current challenges in the agri-food sector, especially in terms of sustainability, efficiency and competitiveness:
Reduction of environmental impact through the use of by-products .
Improved efficiency in the use of raw materials.
Generation of products with higher added value .
Promotion of production models based on the circular economy .
Strengthening the positioning of legumes as a healthy food.
Participants and funding
The GO LEGUMHARI is coordinated by Innofood R&D&I and has the participation of a multidisciplinary consortium made up of companies, cooperatives and research centers:
The project has a supra-regional character and has 80% funding from the European Agricultural Fund for Rural Development (EAFRD) , with a budget of 57,500 euros.