Bursa Technical University develops high-protein powder from hazelnut residue

Researchers at Bursa Technical University (BTÜ) are developing a method to convert hazelnut residue into a high-protein powder. Supported by TÜBİTAK, the project aims to transform the byproduct left after hazelnut oil extraction into a valuable resource for the food industry.

Prof. Dr. Furkan Türker Sarıcaoğlu explained that while the residue naturally contains between 40% and 50% protein, the research team can use extraction processes in a laboratory setting to increase this concentration to approximately 80%. Currently, this residue is primarily used as animal feed or silage.

Turkey is a global leader in the hazelnut market, accounting for approximately 70% of world production and trade, with annual yields between 650,000 and 740,000 tons. This project seeks to add economic value to the byproduct, providing a sustainable alternative protein source particularly suitable for vegetarian and vegan diets.