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…
After its launch five months ago, the Innovation Strategies in the Food Industry book is continuously raising interest among researchers, academics, students, professionals and industrial partners active in the field. In trying to catch up with colleagues, meet our audience as well as explain in detail the key features and indications of the book, an online book presentation was organized…
The cultivation of olives and the production of olive oil have deep roots in the history of Mediterranean region. Nowadays, this tradition represents a very important asset for many countries, not only in terms of culture and health, but also in spite of wealth. However, olive oil production is accompanied with the generation of huge…
Foods contain major and minor components as well as bioactive compounds that are of primary importance for human nutrition. The importance of these compounds accelerated the development of innovations in the food industry, generating the so-called “functional foods” and “nutraceuticals“. Whole foods like fruits and vegetables represent the simplest example of functional foods, as they…