SUBSCRIBE

Breaking News on Food & Beverage Development - EuropeUS edition | Asian edition

News > Science

Read more breaking news

 

 

Food waste has big potential for value-added ingredients

By Nathan Gray , 04-May-2012
Last updated on 04-May-2012 at 16:12 GMT2012-05-04T16:12:55Z

Waste products could provide a source of value added ingredients
Waste products could provide a source of value added ingredients
Loading the player...

New technologies are opening up big potential for the extraction of value-added ingredients from food production and processing wastes, according to one expert. 

Traditionally waste products are seen as a bad thing for industry, both in terms of sustainability and environmental impact, but perhaps more importantly in terms of high costs for removal or treatment. But could all this be about to change?

The idea of extracting valuable ingredients from waste products and processing by-products is not a new one - for example, proteins have been isolated from cheese whey for many years - but new extraction technologies and increasing demand for natural ingredients could open up new avenues for extracting value-added ingredients.

Speaking with FoodNavigator and NutraIngredients Dr Charis Galanakis from the Cyprus University of Technology explained that food wastes are today considered as a cheap source of valuable components. However, he said that whilst the academic world has been very interested in the idea of extracting ingredients from wastes, the food industry has been less taken with the idea so far.

UK sugar tax: The big questions

UK sugar tax: The big questions

The UK has announced a tax on sugar-sweetened beverages. But how hard will it...

FiE 2015: Our best bits

FiE 2015: Our best bits

Our teams of journalists were out in force at Food Ingredients Europe (FiE) last...

New tech on EFSA’s horizon: Crowdsourcing and cyber assistants

New tech on EFSA’s horizon: Crowdsourcing and cyber assistants

New technology like crowdsourcing and artificial intelligence computers is the future of risk assessment,...

Lab meat, plant proteins and insects: Which alternative proteins will feed the world?

Lab meat, plant proteins and insects: Which alternative proteins will feed the world?

The quest for alternatives to animal-derived proteins has led to a huge amount of...

Food firms should prepare for pre-recession spending

Prepare for pre-recession spend – top economist

Food manufacturers should prepare for a positive three years ahead, as the changing economy...

Creepy proteins will be hot

New proteins are creeping on trend

Alternative proteins are a “hot area” of interest and products such as sandwich spreads...

Salt reduction not a priority for UK consumers: LoSalt survey

Salt reduction not a priority for UK consumers, finds LoSalt survey

Caroline Klinge

sales and marketing manager, LoSalt

‘Nice wine, no corkscrew?’ Mirabeau En Provence wins 8m+ YouTube views

‘Nice wine, no corkscrew?’ Mirabeau En Provence solution strikes YouTube gold with 8 million+ views

Mirabeau En Provence owner Stephen Cronk says the desire for a direct consumer connection...

DSM claims craft brewer interest in gluten-free beer enzyme

DSM claims craft brewer interest in gluten-free beer enzyme

DSM Food Specialities claims that, far from being cautious, craft brewers are embracing the...

Smoothie brand Froosh warns of ‘social washing’ within supply chain

Smoothie brand Froosh warns of ‘social washing’ on supply chain sustainability

Scandinavia’s top-selling smoothie manufacturer Froosh has called for ‘trade not aid’ in developing countries...

Video: Nim's brings its fruit-drying technology to vegetable snacks

Video: Nim's brings its fruit-drying technology to vegetable snacks

Snacks supplier Nim’s Fruit Crisps unveiled its first range of vegetable crisps at the...

3dChef to develop next generation candies

3dChef partners with confectionery firms to develop next generation candies

3dChef has partnered with a number of confectionery firms to develop next generation candies,...

How do Nestlé and Mondelēz set candy nutrition guidelines?

Science vs taste: Nestlé and Mondelēz reveal different takes on candy nutrition guidelines

Nestlé says it is primarily guided by science when setting nutrition guidelines for its...

Retailers’ interest in lean manufacturing is ‘massive opportunity’

Retailers’ interest in lean manufacturing is ‘massive opportunity’

Food and drink retailers’ growing interest in lean manufacturing is a “massive opportunity” for manufacturers, according...

Food manufacturers should tell a good story

Why manufacturers should tell ‘a story about food’

Telling a good story about the provenance of food and drink products could benefit...

What does it take to give a niche ingredient superfood staying power? A re-think of the supply chain

What does it take to give a niche ingredient superfood staying power? A re-think of the supply chain

What does it take to give a niche ingredient sustained consumer demand rather than...

What is emotional marketing and how can social media help you get it right?

What is emotional marketing and how can social media help you get it right?

Social media has transformed the way food manufacturers can engage in emotional marketing and...

When Jorg met Jane: Nestlé talks PPP public health gain with an NGO insider

When Jorg met Jane: Nestlé talks PPP public health gain with an NGO insider

Dr Jorg Spieldenner, Nestlé Research Centre public health chief;

Jane Badham, managing director, JB Consultancy

Start-ups are inventing the future & big business needs to partner now: Unilever Foundry creator

Start-ups are inventing the future & big business needs to partner now: Unilever Foundry creator

Start-ups are changing the food industry from trailblazing new ideas to providing new growth...