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.

Soup-To-Nuts Podcast: Ads that show cooking with kids are relatable

Soup-To-Nuts Podcast: Tweaking ads to show cooking with kids makes brands relatable

Images of mom preparing dinner alone in the kitchen for her busy family have...

Soup-to-Nuts Podcast: Confections hold steady in face of war on sugar

Soup-to-Nuts Podcast: Confections hold steady in face of the war on sugar

Despite significant headwinds generated by the escalating war on sugar and increasing consumer preferences...

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

Glanbia ProTherma for protein in hot drinks

Glanbia adds protein punch to hot drinks with heat stable & soluble hydrolyzed whey protein

With protein seeing continued interest from mainstream consumers, Glanbia Nutritionals has launched ProTherma: a...

Ancient grain genome breakthrough advances struggle for food security

Ancient grain genome breakthrough advances struggle for food security

A group of international scientists has identified the complex DNA sequence of Wild Emmer,...

What's the future of farming? It can only be agroecology, says Farms of the Future

What's the future of farming? It can only be agroecology, says Farms of the Future

Think of agriculture of the future and you may conjure up images of hydroponic...

Desert King banks on plantations for sustainable supply of quillaja and yucca

Desert King banks on plantations for sustainable supply of quillaja and yucca

Investing in quillaja and yucca plantations, rather than relying on wild harvests, will guarantee...

Does the future of sustainable eating lie in plant-meat blends?

Does the future of sustainable eating lie in plant-meat blends?

Could be the future of sustainable eating be plant and meat protein blends? We...

DSM on bringing fermented stevia to Europe: 'There could be an advantage in being first'

DSM on bringing fermented stevia to Europe: 'There could be an advantage in being first'

DSM is seeking approval to sell fermented stevia in Europe. We caught up with the...

Kerry innovation chief talks investment, R&D and working with start-ups

Kerry innovation chief talks investment, R&D and working with start-ups

Following Kerry Group's $220 million (€193m) investment into research and development (R&D) last year, what's next...

‘Consumers will not compromise on taste,’ says FlavorHealth VP at IFT

‘Consumers will not compromise on taste,’ says FlavorHealth

FlavorHealth has found that most consumers will pick an indulgent beverage over a better-for-you...

Corbion's trans fat-free emulsifiers allow manufacturers to 're-engineer' cakes

Corbion's trans fat-free emulsifiers allow manufacturers to 're-engineer' cakes

"The conversion away from partially hydrogenated oils is really an opportunity to re-engineer cakes...

Cargill R&D VP talks ‘processed’ food, EverSweet, at IFT 2017

VIDEO: Cargill R&D VP talks ‘processed’ food: ‘All food is made of chemicals’

To many consumers, ‘processed food’ is just another term for ‘junk food.’ It’s hard...

Key Industry Events