Current options for the valorization of food manufacturing waste: a review

Abstract

The production of food waste covers all the food life cycle: from agriculture, up to industrial manufacturing and processing, retail and household consumption. In developed countries, 42% of food waste is produced by households, while 39% losses occur in the food manufacturing industry, 14% in food service sector and remaining 5% in retail and distribution. Increasingly, industrial ecology concepts such as cradle to cradle and circular economy are considered leading principle for eco-innovation, aiming at "zero waste economy" in which waste are used as raw material for new products and applications. The large amount of waste produced by the food industry, in addition to being a great loss of valuable materials, also raises serious management problems, both from the economic and environmental point of view. Many of these residues, however, have the potential to be reused into other production systems, trough e.g. biorefineries. The present work focuses on the use of food waste coming from food manufacturing (FWm). Through extensive literature review, the authors present feasibility and constraints of applying industrial symbiosis in recovering waste from food processing, focusing on recycling (excluding energy recovery) of the solid and liquid waste from food processing industry. The main uses of functional ingredients derived from this transformation are presented and discussed, highlighting mainstream sectors of application, e.g. in the nutraceutical and pharmaceutical industry.

Systemic Design: How to Compete by Leveraging the Value System

“…For instance, a number of articles illustrate how to process food waste as an attractive renewable source (GerbensLeenes et al 2003;Parfitt et al 2010;Modh Yasin et al 2013;Mirabella et al 2014). This shows that, differently from other intangible assets, concerns about the environment are not just something which is used to beat the competition on the market but they must be the strategy.…”

Effect of carotenoids, extracted from dry tomato waste, on the stability and characteristics of various vegetable oils

“…The activity of these plant extracts has been attributed to the presence of flavonoid compounds, phospholipids, tocopherols, and ascorbic acid (Tsaknis and Lalas, 2005). The antioxidant compounds from residual sources could also be used for increasing the stability of vegetable oils (Mirabella et al, 2014). Studies to incorporate the crude extracts or the whole vegetable material of residual origin in oils as antioxidant ingredients are scarce.…”

Grape Winery Waste as Feedstock for Bioconversions: Applying the Biorefinery Concept

“…France is the first wine producing country in the world with 41.4 million of hectolitres or 16.4 % of the global production each year, followed by Italy with 40.1 million of hectolitres or 15.9 % and Spain with 30.4 million of hectolitres or 12.1 % [3,4]. China, on the other hand, is the largest producer of grapes contributing 13 % of the world's production, but limited information is available on wine production in the country and the majority of grapes are exported elsewhere [2].…”