From Winery by-products to High-Value Products: Exploring Sustainable Innovation in the First EU-GIFT Coffee Talk

| 2 November 2026 |

The EU-GIFT Coffee Talks series launched with an insightful discussion on how winery by-products can be transformed into valuable resources, opening up new opportunities for innovation, sustainability and resource efficiency in the wine sector.

In the first episode, Ana Novo Barros from the University of Trás-os-Montes and Alto Douro (UTAD) joined the EU-GIFT community to present “Valorization of Winery By-products: From Side Streams to High-value Products”. The session was focused on the potential of winemaking residues, particularly grape stems, as valuable sources of bioactive compounds.

Unlocking the potential of winery by-products

Winemaking generates various by-products and side streams that are often underutilized, despite their considerable potential. As highlighted during the presentation, these materials can serve as valuable raw materials for developing innovative, high-value products.

Drawing on research conducted at UTAD, Ana Novo Barros explored the recovery and characterization of phenolic compounds from winery by-products, with particular attention to their antioxidant, antimicrobial and enzyme-inhibitory properties. These bioactive compounds offer promising opportunities for applications across several sectors, including food, cosmetics and pharmaceuticals.

The presentation demonstrated how scientific research can contribute to transforming materials traditionally considered waste into valuable ingredients and functional materials, creating new possibilities for the wine industry and beyond.

Supporting a more circular and sustainable wine sector

Beyond the scientific findings, the Coffee Talk highlighted the importance of circular economy principles, resource efficiency and research-driven innovation. By finding new uses for winery residues, producers can make better use of available resources, reduce waste and explore opportunities for developing more sustainable production processes.

The valorization of winery by-products represents an important step towards a more resource-efficient and circular wine industry, demonstrating how innovation and scientific knowledge can support the transition towards more sustainable food systems.

Connecting knowledge, research and innovation through EU-GIFT

The first EU-GIFT Coffee Talk provided an opportunity for members of the community to explore emerging research, exchange perspectives and discover practical approaches to sustainability within the food sector.

Through conversations with researchers and experts, the EU-GIFT Coffee Talks aim to foster knowledge-sharing, encourage collaboration and bring innovative ideas closer to the wider food systems community.

The opening episode set the stage for further discussions on how research, innovation and collaboration can contribute to a more sustainable, resource-efficient and circular future for European food systems.