engleski

Innovative solutions to food waste

Food waste is created at every stage in the production cycle – from farm through distribution and retail to customer. The valorisation of food wastes and by-products has become a major subject of research to improve the sustainability of the food chain. Today the global products from food waste market size is valued at USD 52.91 billion, and is projected to grow at a CAGR (the compound annual growth rate) of 4.6% to reach USD 83.26 billion by 2032. This review will provide an overview of the current trends in the use of food by-products for improving human nutrition and production of innovative products as well as the methodologies employed for the recovery of highly valued molecules. The use of certain methodology for the extraction of bioactive compounds from food by-product depends on their source, chemical properties, functionality, and end-use. Some of the major extraction techniques that are used are microwave-assisted extraction, sub-critical water extraction, pulsed electric field extraction etc. This extracted bioactive compounds are now often used for the production of different functional and nutraceutical food products such as, gluten- free crackers, ice cream, bread, yogurt, cheese, fruit purees, snack bar etc. However, food by- products can also be used for production of some non-food innovative products such as t-shirts made with the help of sour milk, food containers made from coffee grounds and husks or car parts made from food waste

food waste ; bioactive compounds ; valorisation of food by-products ; utilisation of food by-products

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