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Bioeconomy Arena: test and scale up bio-based solutions with RISE

Testbed biorefining RISE

Developing new bio-based products often requires access to specialised infrastructure and interdisciplinary expertise, which is challenging to find in one place. This is why many companies get stuck between the idea stage and scalable production. Bioeconomy Arena brings together RISE research facilities and experts in chemicals, food, materials, and biofuels, offering support throughout the entire process, from concept to scalable production.

Without access to the right testing environments and expertise, promising innovations risk remaining in the development stage. The green transition is happening now, and companies that cannot scale up quickly risk losing their technological edge. 

With Bioeconomy Arena, RISE offers access to facilities, researchers and methods, from laboratory scale to pilot plant. This means an idea can be tested, verified and scaled up within the same network without the company needing to build its own infrastructure. 

This is what Bioeconomy Arena offers

A wide range of technical infrastructure

Bioeconomy Arena offers a wide range of technical infrastructure and RISE’s state-of-the-art laboratories and research facilities cover a broad spectrum of disciplines. Whether you are interested in chemicals, food, materials or biofuels, we can offer comprehensive solutions for all types of development needs within the bioeconomy. 

End-to-end support for upscaling 

Through Bioeconomy Arena, RISE is a one-stop shop for transforming new ideas into scalable, effective solutions. We provide the infrastructure and expertise needed to validate and develop new bio-based processes, offering a seamless journey from concept to commercialisation. In addition to our technical expertise, we also offer knowledge in techno-economics and life cycle assessment (LCA). 

Collaborate and scale up with our experts 

Our team of experienced experts are committed to supporting your development journey. You will collaborate with researchers and engineers who will bring solid, industry-relevant knowledge and experience to every stage of the process. Scale up faster through close collaboration and access to our expertise. Together, we can overcome challenges and pave the way for success. 

How does it work? 

A collaboration begins with an initial, free meeting, during which RISE will assess your needs and suggest relevant facilities and experts. We then draw up a project plan with you, setting clear milestones from testing to a scalable solution. 

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Hantering av personuppgifter: /en/about-rise/operations/mission-governance/policy-documents/privacy-policy
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Division: Division Bioeconomy Expertislänkar rubrik: Kontaktformulär Biobased circular processes Sekundär områdes navigation:
Textiles
Fossil-free fuels
Circular transition
Biotechnology
Food
Packaging
Biobased materials

Sustainable use of marine resources for high value end products

MaRefine
marine bioresources blue refinery

Ocean resources are limited and should be used wisely.

MAREFINE aims to establish a blue biorefinery in Sweden where underutilized marine side streams are valorised into high value products.

Project leader and coordinator
Active
Bioeconomy Biorefinery Circular transition Climate neutral industry Life Science Life cycle analysis Material transition Textile
Västra Götaland Region
5 years
25 MSEK
Division: Division Materials and Industry

The maritime industry has been identified as a growth sector in EU as well as in Sweden. There are also strategic plans to develop the fisheries and aquaculture sector into more innovative and resource-efficient value chains. Today, the seafood processing in Sweden is generating 26 000 tonnes of residual raw materials where the majority goes to feed, biogas, or destruction. However, there is a large untapped potential to use this renewable marine feedstock for the development of more sustainable products for the growing population.

The technological key that enables what is today considered residual streams or waste to be converted into high value products is the biorefinery. In MAREFINE, we will evaluate the processing potential of residual streams from salmon, herring, ulva (green algae), sugar kelp, diatoms and shrimp. The benefits of a blue biorefinery will be maximized - both from a sustainability and economic perspective - by utilizing the entire biomass and extracting as many valuable components as possible to create high-value end products. In MAREFINE, an experienced team of researchers together with actors along the value chain from side stream generation to end product use, will create a basis for a blue biorefinery. The project will also focus heavily on identifying and removing obstacles and developing a business plan for the establishment of a blue biorefinery.

Markus Andersson Trojer

Forskare
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Jessica Hjerpe Olausson

Enhetschef
+46 70 080 60 18 Read more about Jessica
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14. Life below water
Project end date: Biobased circular processes Sekundär områdes navigation:
Circular transition
Maritime
Biotechnology
Food

Rapeseed press cake for tasty and healthy foods.

Rapeseed press cake for food
Rapeseed field

Rapeseed press cakes are an underutilized byproduct from the production of rapeseed oil that has the potential to become a healthy ingredient in food. The purpose of the project is to find efficient and sustainable ways to process rapeseed press cakes to enhance properties such as taste and nutritional value

Project participant
Active
Food
3 years
5 984 571
Division: Division Bioeconomy

The byproduct in the production of rapeseed oil is a rapeseed press cake, currently used as animal feed. As the press cake contains high levels of protein and nutrients, it could be processed to serve a more beneficial purpose as a food ingredient. However, the cake has a bitter taste and contains components that impede the absorption of nutrients. The project aims to find efficient and sustainable methods to treat the rapeseed press cake, eliminate its negative properties, and evaluate how different techniques affect its functionality in food production.

By ensuring that the press cake remains within the food system, we increase its sustainability, contribute to food self-sufficiency in Sweden, and create a potentially sought-after export product. RISE is collaborating with Skeby Gårdar and Linnaeus University in this three-year project, funded by Formas.

Evelina Höglund

Enhetschef
+46 10 516 66 19 Read more about Evelina
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12. Responsible consumption and production
Project end date: Food Sekundär områdes navigation:
Circular transition
Biobased materials
Agriculture
Chemical products and processes

Colour fastness- Test for colour fastness to water SS-EN ISO 105-E01

Name of service (page headline, shown in promos – maximum of 70 characters incl. spaces): Test for colour fastness to water SS-EN ISO 105-E01 Lead (include SEO-words and the main benefits for your target groups. Stick to one paragraph, maximum 2-3 sentences):

It is important that dyed textiles maintain their intended colour and do not bleed onto other fabrics and materials through staining. When a piece of fabric come in contact with water it can cause unwanted staining. 

Purpose/Benefit:

One of the most common sources of consumer complaints is when dyed textiles change and vary too much from the purchased product and become unacceptable to the user. A piece of fabric can have good colour fastness in one state but worse in another. It can therefore be important to test a textile’s colour fastness when exposed to water.

Poor colour fastness can be due to pretreatment, choice of dye, dyeing process, aftertreatment, and use.

Method (what/which methods are used to perform the service):

The fabric is moistened with room temperature water and placed under pressure at 37°C for 4 hours together with staining-fabric of the chosen fiber type. Colour change and staining are assessed in a light box under standardized light against a gray scale.

Delivery (what does the client get after performed service – e.g. a report, certificate etc.):

A report in Swedish or English is provided with obtained results. 

Delivery time:

Normal delivery time is 5-10 business days. A more exact delivery time is specified in the order confirmation that is sent after recieved order and sample material.

Area:
Testing
Textile
Contact person (Enter one name per field. Activated personal contact pages will appear automatically):
Ingegerd Hartmann, Forsknings- och utvecklingsingenjör
Mary Rockström, Laboratorieingenjör
Field measurements: No Price type: 1 Division: Division Materials and Industry Preparation: No preparation required Standards:

SS-EN ISO 105-E01

Certification and marking: Not applicable Type of service: Testing / Analysis / Evaluation Instrument: Not applicable General area: Not applicable Divison (OLD): Division Materials and Industry Delivery level: Accredited
ingegerd.hartmann@ri.se
/en/node/10120
Purpose - Header: Syfte Metod - Header: Metod Delivery - Header: Leverans More information - Header: Mer information
Order
form
Textiles Sekundär områdes navigation:
Metrology
Food
Tjänstetyp tagg: Provning

Analysis of per- and polyfluorinated compounds (PFC’s)

Name of service (page headline, shown in promos – maximum of 70 characters incl. spaces): Analysis of per- and polyfluorinated compounds (PFC’s) Lead (include SEO-words and the main benefits for your target groups. Stick to one paragraph, maximum 2-3 sentences):

It is important that the textiles on the market are free of harmful and regulated substances. Chemical analysis is a way to gain control over the products' chemical content.

Purpose/Benefit:

Per and polyfluorinated chemicals (PFAS) are surfactants, stable, temperature-resistant and water- and grease-repellent substances and should not be present in products.

Highly fluorinated carboxylic acids (PFCAs) such as PFOA are persistent, bioaccumulative and toxic (PBT) substances. PFOA is a carcinogen.

Society and consumers set high demands on companies and their products. The legislation also means that you as an actor must have complete information and control over the chemicals in your product. It is especially important with products for children and goods with skin contact, such as clothes and accessories.

We can help you interpret the legal requirements in REACH and POPs and propose appropriate analyzes.

Method (what/which methods are used to perform the service):

OEKO-TEX analysis method based on the latest SS-EN 17681 with alkaline hydrolysis.

This method is applicable to textile in any form (fibres, yarns, fabrics, etc.) feathers, downs and for leather materials, which are having an oil (stain) and/or water repellent finish or coating (PUR, PVC or other) as well as for PUR foils, all kinds of membranes, multi-layer-laminates and foams.

Delivery (what does the client get after performed service – e.g. a report, certificate etc.):

Written report in Swedish or English.

Delivery time:

After order and arrival of sample material - normal delivery time 10 working days.

Area:
Chemical and biological analysis
Textile
Contact person (Enter one name per field. Activated personal contact pages will appear automatically): Jenny Friedrichsen, Forsknings- och utvecklingsingenjör
PFAS
Field measurements: No Price type: 1 Division: Division Materials and Industry Preparation: No preparation required Certification and marking: Not applicable Type of service: Testing / Analysis / Evaluation Instrument: Not applicable General area: Not applicable Divison (OLD): Division Materials and Industry Delivery level: Not applicable
jenny.friedrichsen@ri.se,
/om-rise/hallbarhet/policydokument/personuppgiftsbehandling/behandling-av-kunders-och
Purpose - Header: Purpose Metod - Header: Method Delivery - Header: Deliveries More information - Header: More information
Request for quote
form
Chemical and biological analysis Sekundär områdes navigation:
Textiles
Health and life science
Food
Tjänstetyp tagg: Provning

Colour fastness- Tests for colour fastness to perspiration SS-EN ISO 105-E04

Name of service (page headline, shown in promos – maximum of 70 characters incl. spaces): Tests for colour fastness to perspiration SS-EN ISO 105-E04 Lead (include SEO-words and the main benefits for your target groups. Stick to one paragraph, maximum 2-3 sentences):

It is important that dyed textiles maintain their intended colour and do not bleed onto other fabrics and materials through staining. When we sweat, fabrics that come into contact with the skin can be affected, and if the colour does not adhere as it should, it can cause unwanted staining.

Purpose/Benefit:

One of the most common sources of consumer complaints is when dyed textiles change and vary too much from the purchased product and become unacceptable to the user. A piece of fabric can have good colour fastness in one state but worse in another. It can therefore be important to test a textile’s colour fastness when exposed to sweat. A good example is a light-coloured bra that is discoloured by a coloured shirt that has become moist from sweat. 

Poor colour fastness can be due to pretreatment, choice of dye, dyeing process, aftertreatment, and use.

Method (what/which methods are used to perform the service):

The fabric is moistened with sweat liquid and placed under pressure at 37°C for 4 hours together with staining-fabric of the chosen fiber type. Colour change and staining are assessed in a light box under standardized light against a gray scale.

Delivery (what does the client get after performed service – e.g. a report, certificate etc.):

A report in Swedish or English is provided with obtained results. 

Delivery time:

Normal delivery time is 5-10 business days. A more exact delivery time is specified in the order confirmation that is sent after recieved order and sample material.

Area:
Testing
Textile
Contact person (Enter one name per field. Activated personal contact pages will appear automatically): Ingegerd Hartmann, Forsknings- och utvecklingsingenjör Field measurements: No Price type: 1 Division: Division Materials and Industry Preparation: No preparation required Standards:

SS-EN ISO 105-E04

Certification and marking: Not applicable Type of service: Testing / Analysis / Evaluation Instrument: Not applicable General area: Not applicable Divison (OLD): Division Materials and Industry Delivery level: Accredited
ingegerd.hartmann@ri.se
/en/node/10120
Purpose - Header: Syfte Metod - Header: Metod Delivery - Header: Leverans More information - Header: Mer information
Order
form
Textiles Sekundär områdes navigation:
Metrology
Food
Tjänstetyp tagg: Provning

How can we find the perceptual ‘goldilocks zone’?

Getting the feeling just right
Sample vials with an eyedropper

A product should not taste or smell too strongly, nor too weakly. It might need to be strong without feeling overly stiff, or feel soft without feeling like it might fall apart. In these instances, less can be more - up to a point. How can we find that point?

Understanding how much and why a product or material is liked or disliked is (of course) important. Sometimes it is just as important to know whether consumers experience it as having too much or too little of some attribute (flavor intensity, roughness etc.) In these instances, simply rating 'best' or 'worst' is inefficient, and other techniques are preferred

Here, we need assessments to indicate how close the product is to the ‘goldilocks zone’, i.e. where it is experienced as ‘just-about-right’. These goldilocks zone experiences are typically those consumers appreciate most.

Knowing which side of the goldilocks zone consumers are less deterred by supports quality control by highlighting where flexibility can be permitted sensorially and which directions could lead to highly detrimental sensory experiences and should thus be avoided.

Just-about-right investigations are typically highly targeted to sensory experiences of specific interest, reducing pressure on consumers and pinpointing their most critical experiences. It is also possible to identify the range within which consumers agree that the experience is ‘just-about-right’, and conversely, when and why the experience is too strong (or too weak).

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Division (OLD): Division Bioeconomy Division: Division Bioeconomy Food

How do we measure how much a product is liked?

Which experiences increase to enjoyment?
whipped cream swirls on a white cutting board

Whether or not a customer likes a product is a very personal decision based on a multitude of factors of varying importance. For this reason, it can be very hard to predict. 

However, with clever experimental design and appropriate statistical analysis, we can look for associations between other sensory descriptors or material properties and the overall tendency of a group to enjoy a product.

Here, the results can take the form: ”If a product is described as ”X”, there is an associated expected increase in overall enjoyment of Y units.” In this way, the relative importance of the attributes’ presence on product appreciation can be assessed, and those attributes with a negative impact on liking can be identified.

Of course, the relationship between hedonic measures and mechanical and chemical properties of a sample set can also be examined.

Quantitative and Qualitative methods can work well together here to form a more complete picture of what enjoyment means in complicated contexts such as cooking, eating, or shopping.

Elizabeth Hörlin

Forskare/Projektledare
+46 10 516 65 66 Read more about Elizabeth
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Kathryn Harris

Forskare
+46 10 516 60 24 Read more about Kathryn
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Division (OLD): Division Bioeconomy Division: Division Bioeconomy Food

Mapping products in sensory space

Sensory Comparisons
A Map with push pins

Differences in (for example) taste, smell, and tactile sensations are influenced by many factors with varying strengths depending on the product and context. We clarify what is most important, when, and why.

Perhaps you wish to understand how a new product is perceived in relation to your existing ones, would like to obtain a benchmark against other available products in the same category, or are curious as to which sensory aspects most strongly influence differentiation within a group.

In these cases, it is often difficult to identify the most important properties or attributes that drive perceptual differences ahead of time. By acquiring a perceptual map of a family of products, it is not only possible to see which products are most closely associated with one another, but to make inferences as to the best descriptors for these differences, and there is theoretically no limit to the number of ’dimensions’ that can emerge.

These descriptors can be anything - visual aspects, flavors, textures, softness, perceived value, weight, roughness - but with a combination of experience and laboratory characterisation it is often possible to assign meaning to the perceptual dimensions.

Elizabeth Hörlin

Forskare/Projektledare
+46 10 516 65 66 Read more about Elizabeth
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Attach documents:

MDS.pdf (pdf, 114.4 MB)

Division (OLD): Division Bioeconomy Division: Division Bioeconomy Food