Processing- and product-related causes for food waste and implications for the food supply chain

“Can Food Waste Be Reduced? An Investigation into Food Waste Management in Hospitality Sector”

“…First, wastage food requires producing more food to compensate that wastage (Feldstein, 2017) (Kumar, 2011) (Raak, et al, 2017). This requires operating machines, exploiting natural resources and harming the environment.…”

Functionality-driven fractionation the need for mild food processing

“…Subsequently, water must be removed to stabilize the components via a drying, which is an energy-intensive process (Dincer 2011;Motevali et al 2011). In addition, the focus on target components results in the production of by-products (Raak et al 2017) of a lower quality such that they are not or only partly suitable for human consumption, despite the fact that the initial starting material was fully suitable for human consumption. This explains the efforts to improve the use of by-products by giving them added value.…”

“…In addition, the drying method has a substantial influence on resource use efficiency (Chapter 6) (Raak et al 2017), as a result of the energy-intensive nature of this process (Fox and Akkerman 2010). In research, a mild drying method is preferred for the main components (e.g.…”

“…This is not directly negative, as long as all fractions can be used in the food chain. Nevertheless, the fractionation of highly refined ingredients is related to the production of by-products with reduced quality (Raak et al 2017). …”

“…oil, sugars, starch and protein. Other components are considered as side streams and as a result of the fractionation methods applied, they are often of lower quality or should be considered as waste (Raak et al 2017). During product assembly, ingredients are combined to create the final product with the appropriate structure.…”