Waste Minimization and Utilization in the Food Industry: Valorization of Food Industry Wastes and Byproducts

2014 ◽  
pp. 609-644 ◽  
Keyword(s):  
Food Industry ◽  
Waste Minimization

scholarly journals Almond By-Products: Valorization for Sustainability and Competitiveness of the Industry

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1793
Author(s):  
Marta Barral-Martinez ◽  
Maria Fraga-Corral ◽  
Pascual Garcia-Perez ◽  
Jesus Simal-Gandara ◽  
Miguel A. Prieto
Keyword(s):  
Fatty Acids ◽  
Food Industry ◽  
Nutritional Value ◽  
Unsaturated Fatty Acids ◽  
The Other ◽  
Added Value ◽  
Waste Minimization ◽  
Livestock Feed ◽  
Pharmaceutical Industries ◽  
By Products

The search for waste minimization and the valorization of by-products are key practices for good management and improved sustainability in the food industry. The production of almonds generates a large amount of waste, most of which is not used. Until now, almonds have been used for their high nutritional value as food, especially almond meat. The other remaining parts (skin, shell, hulls, etc.) are still little explored, even though they have been used as fuel by burning or as livestock feed. However, interest in these by-products has been increasing as they possess beneficial properties (caused mainly by polyphenols and unsaturated fatty acids) and can be used as new ingredients for the food, cosmetic, and pharmaceutical industries. Therefore, it is important to explore almond’s valorization of by-products for the development of new added-value products that would contribute to the reduction of environmental impact and an improvement in the sustainability and competitiveness of the almond industry.

MINIMIZAÇÃO DE RESÍDUOS NA INDÚSTRIA DE ALIMENTOS: REVISÃO

2000 ◽  
Vol 18 (2) ◽  
Author(s):  
FABIANA DO ROCIO TIMOFIECSYK ◽  
URIVALD PAWLOWSKY
Keyword(s):  
Literature Review ◽  
Food Production ◽  
Food Industry ◽  
Economic Benefits ◽  
Waste Minimization ◽  
Environmental Resources

Este trabalho apresenta revisão de literatura sobre minimização de resíduos na indústria de alimentos, abordando as técnicas de minimização, metodologia e estratégia de implantação do referido sistema e os benefícios ambientais e econômicos proporcionados pela sua implementação. Conclui que os processos produtivos devem interrelacionar a produção de alimentos com estratégias de desenvolvimento sustentável, de modo que os recursos ambientais sejam gerenciados para atender as necessidades atuais sem danificálos para uso futuro. Abstract This work presents literature review on waste minimization in the food industry, approaching minimization techniques, methodology and strategy of implementation of the minimization system and the environmental and economic benefits provided by its implementation. It concludes that the productive processes owe integrate the food production with strategies of maintainable development, so that the environmental resources are managed to assist the current needs without damaging them for future use.

Source reduction and waste minimization in food industry

2022 ◽  
pp. 137-147
Author(s):  
Chaudhery Mustansar Hussain ◽  
Mosae Selvakumar Paulraj ◽  
Samiha Nuzhat
Keyword(s):  
Food Industry ◽  
Waste Minimization ◽  
Source Reduction

scholarly journals Revalorization of Almond By-Products for the Design of Novel Functional Foods: An Updated Review

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1823
Author(s):  
Pascual Garcia-Perez ◽  
Jianbo Xiao ◽  
Paulo E. S. Munekata ◽  
Jose M. Lorenzo ◽  
Francisco J. Barba ◽  
...  
Keyword(s):  
Environmental Impact ◽  
Food Industry ◽  
Nutritional Value ◽  
Functional Foods ◽  
Value Added ◽  
Waste Minimization ◽  
Livestock Feed ◽  
Great Production ◽  
By Products ◽  
Value Added Products

The search for waste minimization and the valorization of by-products are key to good management and improved sustainability in the food industry. The great production of almonds, based on their high nutritional value as food, especially almond kernels, generates tons of waste yearly. The remaining parts (skin, shell, hulls, etc.) are still little explored, even though they have been used as fuel by burning or as livestock feed. The interest in these by-products has been increasing, as they possess beneficial properties, caused by the presence of different bioactive compounds, and can be used as promising sources of new ingredients for the food, cosmetic and pharmaceutical industry. Additionally, the use of almond by-products is being increasingly applied for the fortification of already-existing food products, but there are some limitations, including the presence of allergens and mycotoxins that harden their applicability. This review focuses on the extraction technologies applied to the valorization of almond by-products for the development of new value-added products that would contribute to the reduction of environmental impact and an improvement in the sustainability and competitiveness of the almond industry.

Where’s the fat? Freeze-fracture analysis of ingredient interactions in food systems

1993 ◽  
Vol 51 ◽  
pp. 48-49
Author(s):  
Jean Fincher
Keyword(s):  
Lipid Droplets ◽  
Food Systems ◽  
Food Industry ◽  
Freeze Fracture ◽  
Food Science ◽  
Complex Interactions ◽  
Fat Reduction ◽  
Important Trend ◽  
Conventional Foods ◽  
Whipped Cream

An important trend in the food industry today is reduction in the amount of fat in manufactured foods. Often fat reduction is accomplished by replacing part of the natural fat with carbohydrates which serve to bind water and increase viscosity. It is in understanding the roles of these two major components of food, fats and carbohydrates, that freeze-fracture is so important. It is well known that conventional fixation procedures are inadequate for many food products, in particular, foods with carbohydrates as a predominant structural feature. For some food science applications the advantages of freeze-fracture preparation procedures include not only the avoidance of chemical fixatives, but also the opportunity to control the temperature of the sample just prior to rapid freezing.In conventional foods freeze-fracture has been used most successfully in analysis of milk and milk products. Milk gels depend on interactions between lipid droplets and proteins. Whipped emulsions, either whipped cream or ice cream, involve complex interactions between lipid, protein, air cell surfaces, and added emulsifiers.

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