Process and Product Innovation among the Chestnut Supply Chain

Chestnuts, traditionally appreciated for their nutritional qualities and unique flavor, are emerging as a key ingredient in the creation of functional and innovative food products.

During the Digital Food Conference, we will explore the potential of this fruit and its reworking through advanced transformation processes aimed at enhancing its nutritional and functional properties: from the development of new chestnut-based ingredients to their integration into a wide range of food products, with the goal of improving their nutritional profile and offering health benefits. Through innovative processing techniques, such as the extraction of bioactive compounds and the modification of physicochemical properties, chestnuts can be transformed into flours, extracts, and other high-value derivatives. While maintaining the original beneficial properties of the fruit, products can be enriched with additional nutrients and bioactive compounds.

During the Digital Food Conference, a case study will also be presented — that of Chestnut Flakes — which demonstrates how these new products are already ready for consumption, representing an example of sustainability, the enhancement of local resources, and new market opportunities for innovative and healthy food products.