Waste-to-Taste: Transforming Wet Byproducts of the Food Industry into New Nutritious Foods
Food and beverage production generates enormous amounts of spent residues in the form of pomaces, pulps, grains, skins, seeds, etc. Although these sidestreams remain nutritious, their conversion to foods can be complicated by issues of digestibility and processing, particularly when the residues are...
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| Format: | Article |
| Language: | deu |
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Swiss Chemical Society
2024-12-01
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| Series: | CHIMIA |
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| Online Access: | https://www.chimia.ch/chimia/article/view/7446 |
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| author | Anna Koptelova Aurélien Ducrey Bénédicte Lunven Léa Köller Natalia Nagornova Edouard W. Appenzeller Tiffany Abitbol |
| author_facet | Anna Koptelova Aurélien Ducrey Bénédicte Lunven Léa Köller Natalia Nagornova Edouard W. Appenzeller Tiffany Abitbol |
| author_sort | Anna Koptelova |
| collection | DOAJ |
| description | Food and beverage production generates enormous amounts of spent residues in the form of pomaces, pulps, grains, skins, seeds, etc. Although these sidestreams remain nutritious, their conversion to foods can be complicated by issues of digestibility and processing, particularly when the residues are wet and therefore highly susceptible to microbial degradation. Ideally, these sidestreams could be stabilized and then re-circulated into food, instead of being diverted to waste, animal feed, or biofuels. Indeed, the end-of-life of our food crops is increasingly important to consider in the context of circularity, ensuring that land, water, and chemical inputs to agriculture are sustainable. In the context of wet byproducts from the food industry, we discuss two separate case studies that look at how to valorize and extend the longevity of nutritionally-rich but underutilized sidestreams. The first study examines the fermentation of okara into an edible tempeh-like cake, while the second investigates ProSeed’s approach to drying and valorizing brewer’s spent grain. We conclude with some words on the nuance and challenges involved in saving from waste the highly perishable but nutritious side products of current food and beverage production.
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| format | Article |
| id | doaj-art-72e586c7bf214eb5835fcdbcd09055a4 |
| institution | OA Journals |
| issn | 0009-4293 2673-2424 |
| language | deu |
| publishDate | 2024-12-01 |
| publisher | Swiss Chemical Society |
| record_format | Article |
| series | CHIMIA |
| spelling | doaj-art-72e586c7bf214eb5835fcdbcd09055a42025-08-20T02:20:23ZdeuSwiss Chemical SocietyCHIMIA0009-42932673-24242024-12-01781210.2533/chimia.2024.824Waste-to-Taste: Transforming Wet Byproducts of the Food Industry into New Nutritious FoodsAnna Koptelova0Aurélien Ducrey1Bénédicte Lunven2Léa Köller3Natalia Nagornova4Edouard W. Appenzeller5Tiffany Abitbol6Sustainable Materials Laboratory, Institute of Materials, École Polytechnique Fédérale de Lausanne, CH-1015 Lausanne, SwitzerlandProSeed Ingredients SA, CH-1950 Sion, SwitzerlandSustainable Materials Laboratory, Institute of Materials, École Polytechnique Fédérale de Lausanne, CH-1015 Lausanne, SwitzerlandSustainable Materials Laboratory, Institute of Materials, École Polytechnique Fédérale de Lausanne, CH-1015 Lausanne, Switzerland;Integrative Food and Nutrition Center, École Polytechnique Fédérale de Lausanne, CH-1015 Lausanne, SwitzerlandMigros Industrie AG, CH-8005 Zürich (retired)Sustainable Materials Laboratory, Institute of Materials, École Polytechnique Fédérale de Lausanne, CH-1015 Lausanne, SwitzerlandFood and beverage production generates enormous amounts of spent residues in the form of pomaces, pulps, grains, skins, seeds, etc. Although these sidestreams remain nutritious, their conversion to foods can be complicated by issues of digestibility and processing, particularly when the residues are wet and therefore highly susceptible to microbial degradation. Ideally, these sidestreams could be stabilized and then re-circulated into food, instead of being diverted to waste, animal feed, or biofuels. Indeed, the end-of-life of our food crops is increasingly important to consider in the context of circularity, ensuring that land, water, and chemical inputs to agriculture are sustainable. In the context of wet byproducts from the food industry, we discuss two separate case studies that look at how to valorize and extend the longevity of nutritionally-rich but underutilized sidestreams. The first study examines the fermentation of okara into an edible tempeh-like cake, while the second investigates ProSeed’s approach to drying and valorizing brewer’s spent grain. We conclude with some words on the nuance and challenges involved in saving from waste the highly perishable but nutritious side products of current food and beverage production. https://www.chimia.ch/chimia/article/view/7446Brewer's spent grainDryingFermentationFood ingredientsFood wasteOkara |
| spellingShingle | Anna Koptelova Aurélien Ducrey Bénédicte Lunven Léa Köller Natalia Nagornova Edouard W. Appenzeller Tiffany Abitbol Waste-to-Taste: Transforming Wet Byproducts of the Food Industry into New Nutritious Foods CHIMIA Brewer's spent grain Drying Fermentation Food ingredients Food waste Okara |
| title | Waste-to-Taste: Transforming Wet Byproducts of the Food Industry into New Nutritious Foods |
| title_full | Waste-to-Taste: Transforming Wet Byproducts of the Food Industry into New Nutritious Foods |
| title_fullStr | Waste-to-Taste: Transforming Wet Byproducts of the Food Industry into New Nutritious Foods |
| title_full_unstemmed | Waste-to-Taste: Transforming Wet Byproducts of the Food Industry into New Nutritious Foods |
| title_short | Waste-to-Taste: Transforming Wet Byproducts of the Food Industry into New Nutritious Foods |
| title_sort | waste to taste transforming wet byproducts of the food industry into new nutritious foods |
| topic | Brewer's spent grain Drying Fermentation Food ingredients Food waste Okara |
| url | https://www.chimia.ch/chimia/article/view/7446 |
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