{"id":32394,"date":"2020-02-05T15:09:13","date_gmt":"2020-02-05T18:09:13","guid":{"rendered":"https:\/\/conchaytoro.com\/?p=32394"},"modified":"2020-02-05T15:09:13","modified_gmt":"2020-02-05T18:09:13","slug":"vina-concha-y-toro-presents-new-circular-economy-success-case","status":"publish","type":"post","link":"https:\/\/vinacyt.com\/en\/noticia\/sustainability\/vina-concha-y-toro-presents-new-circular-economy-success-case\/","title":{"rendered":"Vi\u00f1a Concha y Toro presents new circular economy success case"},"content":{"rendered":"

On January 29, Vi\u00f1a Concha y Toro signed an agreement with Haproba Uva Chile SpA in order to make better use of organic waste from its processes, delivering 100 tons of grape bagasse\u2014red and white grape marc\u2014to produce flour, an ingredient with multiple health benefits.<\/p>\n

The production of grape bagasse flour (GBF) is a project that was initiated in 2012 in Pontificia Universidad Cat\u00f3lica de Chile’s Center for Molecular Nutrition and Chronic Diseases which, almost seven years later, is bearing fruit after \u00c1ngel Valenzuela, founder of Haproba Uva Chile SpA, licensed this technology for widespread use.<\/p>\n

Vi\u00f1a Concha y Toro has developed multiple circular economy initiatives, achieving recycling and reuse of 100% of its industrial and organic waste. Valentina Lira, Vi\u00f1a Concha y Toro\u2019s Sustainable Development Manager, highlighted that the relevance of this initiative is due to its impact in terms of beneficial use of organic waste which is already being recycled or reused (48% is used for compost and 52% is used for the production of tartaric acid, a natural ingredient for wine production). \u201cUsing part of this waste for the production of grape marc flour is an indication of our drive to find higher-value alternatives for our organic waste, transforming it into a functional food that offers benefits in terms of health and wellbeing\u201d, she added.<\/strong><\/p>\n

The resulting flour is a functional food, explains \u00c1ngel Valenzuela. \u201cThis ingredient stands out for its high nutritional value, preservatives and antioxidants originating from the vitis vinifera plant. GBF that originates from white grape varieties is obtained by drying marc after the first pressing, while GBF that originates from red grape varieties is extracted by drying the marc in fermentation vats. Just 40 g of GBF contains 100% of daily fiber requirements and antioxidants recommended by the World Health Organization”, he said.<\/p>\n

The incredible qualities for GBF are supported by a study<\/a> published in 2017 by Pontificia Universidad Cat\u00f3lica de Chile, in which tests were conducted on almost 40 people suffering from high triglyceride levels, high blood pressure and heart disease. After consuming grape bagasse flour, several of these indicators was reduced and their health improved.<\/p>\n

Vi\u00f1a Concha y Toro is continuing to make significant progress on sustainability matters, on the understanding that its positive results are thanks to its work to care for the environment. The company is also promoting initiatives which aim to benefit the population as a whole, such as the production of grape marc flour, which is expected to successfully enter the increasingly demanding health product market.<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

On January 29, Vi\u00f1a Concha y Toro signed an agreement with Haproba Uva Chile SpA in order to make better use of organic waste from its processes, delivering 100 tons of grape bagasse\u2014red and white grape marc\u2014to produce flour, an ingredient with multiple health benefits. The production of grape bagasse flour (GBF) is a project […]<\/p>\n","protected":false},"author":3,"featured_media":32391,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[42],"tags":[],"class_list":["post-32394","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sustainability"],"acf":[],"yoast_head":"\nVi\u00f1a Concha y Toro presents new circular economy success case - Vi\u00f1a Concha y Toro<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/vinacyt.com\/en\/noticia\/sustainability\/vina-concha-y-toro-presents-new-circular-economy-success-case\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Vi\u00f1a Concha y Toro presents new circular economy success case - Vi\u00f1a Concha y Toro\" \/>\n<meta property=\"og:description\" content=\"On January 29, Vi\u00f1a Concha y Toro signed an agreement with Haproba Uva Chile SpA in order to make better use of organic waste from its processes, delivering 100 tons of grape bagasse\u2014red and white grape marc\u2014to produce flour, an ingredient with multiple health benefits. 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