SUBSCRIBE

Breaking News on Food & Beverage Development - EuropeUS edition | APAC 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...

Making a deposit: Faecal biobanks have ‘great potential’

Making a deposit: Faecal biobanks have ‘great potential’

Dr Tom Van de Wiele

Associate Professor, Ghent University

Ex-flight attendant creates PaPis pea protein snacks for passengers

Ex-flight attendant creates PaPis pea protein snacks for business class passengers

Startup PaPicant has developed PaPis, a savory snack bar targeted at first and business...

Confectionery e-commerce strategies shouldn’t be put on hold

E-tail-volution: Why confectionery e-commerce strategies shouldn’t be put on hold

Confectioners need to act fast in developing e-commerce strategies because even though online retail...

Cauli-Rice unveils low-carb shelf-stable cauliflower rice

Cauli-Rice unveils low-carb, preservative-free, shelf-stable alternative to pasta, rice: ‘It took us three years to get it right’

Cauliflower rice is now available in the frozen and chilled sections of some retailers,...

Could energy drinks be cut out of the EU caffeine claim loop?

Could energy drinks be cut out of the EU caffeine claim loop?

Maria Thijssen

Regulatory affairs manager , Nutritional GSK

Mind, body and spirit: The holistic tea trend

Mind, body and spirit: The holistic tea trend

James Dawson

Founder, Tplus Drinks

Döhler on seeds in smoothies

Smoothies turn to seeds to boost natural positioning

In an effort for products to appear as close to natural as possible, beverage...

Key Industry Events

 

Access all events listing

Our events, Shows & Conferences...