Definitions of “food waste” & “food loss” Food supply chains begin from the primary agricultural phase, proceed with manufacturing and retail, and end with household consumption. During this life cycle, food is lost or wasted because of technological, economic and/or societal reasons. The definitions of “food waste” and “food loss”within the supply chain have been…
Today, researchers consider food wastes as a source of valuable compounds such as dietary fibers, flavonoids, polyphenols, glucosinolates, anthocyanins, proteins and enzymes. This ambition generated by the fact that the current processing methodologies allow the recovery of target compounds and their re-utilization inside food chain as additives, supplements or food fortification. However, the labelled products…
The potential of food wastes to create new opportunities and markets has been under-estimated until the very recent years. Indeed, the term “Food Waste Recovery” was not in use, whereas the term recovery was used to underline the prospect of reutilizing or valorising food waste somehow. This term was established by the Special Interest Group 5 (SIG5) of…
Today, consumers are more aware of risks confronting them and increasingly display a preference for natural entities, which have been generated without human intervention. In addition, they require environmental-friendly food products that are closely tailored to their individual preferences and well-being. These aspects support the promotion of the so-called “green” marketing and quality assurance concepts,…
Today, many food waste recovery projects progress around the world, whereas the publication of several scientific articles, the obtainment of related patents, the organization of congresses and industrial efforts in the field have emerged a wealth of literature. Special Interest Group 5 (SIG5) of ISEKI Food Association (IFA), which is the biggest network worldwide in…
Research Over the last years, the number of published studies dealing with the valorization of processing by-products has been rapidly increased. This is proved by the numerous special issues organized by important Journals, such as these organized by Food Research International: (i) Recovery and utilization of valuable compounds from food processing by-products and (ii) Byproducts from agri-food industry: new strategies…
After its launching six months ago, the Food Waste Recovery book is continuously raising interest among researchers, academics, students, professionals and industrial partners active in the field. Indeed, thousands’ of colleagues have already joined our Linkedin and Facebook communities, participate in our open forums, discuss their needs, make questions, refer their case scenarios, indicate their problems and finally look for solutions…
Food waste has big potential for value-added ingredients (Foodnavigator, 4th May 2012)
Food Waste Recovery Workshop Heading down to summer 2016, we are preparing the Food Waste Recovery Workshop , trying to provide as many opportunities as possible for all involved partners (students, researchers, academics, professionals, industry). The event is planned one day (5th of July 2016) before the 4rd ISEKI_Food Conference in Vienna (6th to 8th of July). Its…
Last week I read an eye-catching and controversial article about the prospect of utilizing milk of cockroaches as a super food in the years to come. Yes, this is neither a joke nor a typo error. I guess these two options may come to your mind first while reading the title (actually vomiting is the…