Food waste valorisation is a food production game-changer. It tackles the global challenge of food waste head-on, slashing environmental impacts and paving the way for a sustainable food system and better human health.
The food manufacturing industry is known for having significant waste streams, with 38% of waste generated during food production[1]. Food manufacturing waste or by-products often contain functional proteins, fibres, and other health-giving bioactive ingredients. But currently, food waste is often dried generating excessive energy costs to make animal feed and plant fertilizers; or ends up in landfills and incinerators at a cost to manufacturers and the environment. Valorisation of food processing by-products provides an innovative approach to handling food manufacturing waste.
In this blog post, we will examine how waste valorisation can help manufacturers move towards a more circular economy, reduce waste levels, and the advantages of sustainable solutions for waste management.
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What is valorisation?
Singapore’s National Environment Agency (NEA) defines food waste valorisation as “the conversion of food waste or by-products into higher value products that contribute back to the food supply chain. This contributes to the circular economy approach where useful material, once seen as waste, is recycled back into the supply chain to create new products[2].”
At KosmodeHealth we do just that. One of our core technologies is a plant extraction methodology that provides sustainable, halal-certifiable, and cost-efficient solutions to extract bioactive compounds from plants and reclaim proteins and fibers from food processing waste and by-products.
Contact KosmodeHealth today to find out more about our valorisation technologies.
The problem of food waste
By 2050, the global population is projected to reach 9.8 billion people[3], creating an urgent need for increased food production to ensure food security, as reported by the United Nations. This challenge is particularly pronounced in Asia, home to over half of the world’s population. Food security has emerged as a critical concern for governments and international organizations, further exacerbated by the impacts of climate change and shifting dietary patterns.
Globally, it is estimated that approximately 1.3 billion tonnes of food are wasted each year. In the world of food production, waste can be surprisingly abundant. In beer brewing for example, a staggering 85% of waste stems from Spent Barley Grains (SBG)[4].
“Globally, if food waste could be represented as its own country, it would be the third largest greenhouse gas emitter, behind China and the US” – United Nations Environment.
A study conducted by Ramesh et al. (2021) highlights the detrimental effects of the industrial revolution and modern agriculture, resulting in a significant increase in global food waste. The study reveals that approximately one-third of global food production is wasted in landfills[5].
Common types of food manufacturing waste are as follows:
Source: American Chemical Society[8].
Food waste has substantial environmental impacts, including:
- generation of methane in landfills, which contributes to climate change
- consumption of valuable resources like water, land, and energy
- contamination of water sources, leading to waterborne diseases
- worsening of food insecurity
- poses risks to human health through harmful chemicals, like pesticides and fertilizers which can enter the food chain.
With many individuals and companies seeking new ways to reduce waste and its associated costs, technology solutions like valorisation can help address these issues.
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The solution: food waste valorisation
By integrating valorisation technology into the food manufacturing process, food waste can be significantly reduced. Valorisation uses several advanced procedures, including extraction, purification, and modification, to convert food waste into valuable food ingredients and even functional foods. SBG, for instance, can be turned into a high-protein fibre powder and made into functional, staple food products such as noodles or rice when combined with other ingredients.
Valorising food manufacturing waste benefits food manufacturers in the form of:
- sustainability and environmental benefits
- less production waste and lower waste management costs
- other cost savings, e.g. waste incineration, transportation and storage
- social benefits of enhanced food security and reduced hunger
- positive consumer perception
- increasing opportunities due to market demand for sustainable and circular food products
- ability to meet the demand for natural alternative proteins and diabetic food sources, which are currently expensive to end customers.
KosmodeHealth’s innovative technology can extract polyphenols, proteins, and fibers from food manufacturing waste streams, providing cost-efficient, sustainable, and functional ingredients. This addresses food wastage, contributes to sustainable food security, meets the health requirements of an ageing and diabetic population, and ensures affordability for the mass market. KosmodeHealth’s dedication to valorisation earned them the distinguished recognition of NEA’s 2021 Food Resource Valorisation Awards[6].
It is possible to upcycle various agri-food waste streams into food which is beneficial for human health due to the high nutritional content of the raw products. As such, the possibilities to valorise and upcycle food waste for valuable human health are enormous. Sources: KosmodeHealth; 1 The Journal of Agricultural Food and Chemistry, 2 Journal of Animal Science and Biotechnology, 3 Journal of Animal Science and Biotechnology
W0W® Noodle – a valorisation success story
Examples of upcycled food products include turning SBG from beer brewing into functional foods like noodles, rice and bread flour. KosmodeHealth has developed W0W® Noodle, a sustainable and delicious low-carb noodle option with zero starch.
With only 0.8% carbs per 100g, W0W® Noodle is the world’s only functional food with zero glycemic response. Suitable for keto enthusiasts and vegans, W0W® Noodle provides a healthy and guilt-free choice. As it was developed to reduce blood sugar response, W0W® Noodle is also ideal for diabetes patients who want to enjoy a wider variety of food options. W0W® Noodle is rich in protein and fibre and is a satisfying, nutritious functional food. Due to its health-sustaining properties for the diabetic population, it was recently made part of the National University Hospital (NUH) developed Healthy Keto Meal Plan targeted at its diabetic patient population and has received a tremendously enthusiastic response.
Photo credit: W0W® Noodle
How food valorisation is transforming the food industry
Valorisation of food processing by-products is revolutionizing the food industry by increasing the adoption of sustainable, circular practices to minimize food waste. Instead of following a linear model of production and disposal, companies like KosmodeHealth can help businesses implement valorisation strategies to promote the upcycling of food manufacturing waste, that would otherwise be discarded or sent to landfills.
KosmodeHealth strongly focuses on food waste valorisation for human nutrition, aligned with achieving Sustainable Development Goals (SDGs) coined by the United Nations such as zero hunger and promoting health and well-being while minimizing adverse environmental impact. Our innovative approach, acknowledged in the APEC Policy Partnership on Food Security (PPFS) WG1 work plan[7], transforms manufacturing food waste into valuable nutrients for human food production while addressing our clients’ manufacturing and sustainability requirements.
Contact KosmodeHealth today to find out more about our valorisation technology.
The future outlook for food valorisation
Embracing food waste valorisation has the power to drive transformative changes in the food industry. We can envision a sustainable future where food waste becomes a valuable resource for human nutrition. However, this is only part of the food waste reduction challenge. Collaborative efforts among research institutions, industry players, and multiple other stakeholders are crucial for further innovation and widespread adoption in this field.
Source: American Chemical Society[8].
By addressing regulatory, infrastructure, and collaboration hurdles, food valorisation can effectively foster a circular economy and establish a sustainable food system that benefits both people and the planet.
Innovation in packaging, preservation, and distribution methods can further optimize valorisation and extend valorised products’ shelf life. Above all however, increased consumer awareness is essential to improve demand for valorised food products, drive market growth and encourage investment in food valorisation technologies.
Contact KosmodeHealth today to find out more about our valorisation technology.
Conclusion
The valorisation of agri-food wastes and by-products holds immense potential for addressing food waste and creating a circular food economy. By embracing this sustainable approach, we can significantly reduce the environmental impact of food waste, enhance food security, and promote more responsible and efficient use of resources in the global food industry.
References and further reading
[1] FAO. (2021, September 29). Global food waste reduction efforts must be redoubled, says UN report. UN News. Retrieved from https://news.un.org/en/story/2021/09/1101672
[2] National Environment Agency (n.d.). Food Waste Valorisation. Retrieved from https://www.nea.gov.sg/our-services/waste-management/3r-programmes-and-resources/food-waste-management/food-waste-valorisation
[3] United Nations, Department of Economic and Social Affairs (n.d.). World Population Projected to Reach 9.8 Billion by 2050 and 11.2 Billion by 2100. Retrieved from https://www.un.org/en/desa/world-population-projected-reach-98-billion-2050-and-112-billion-2100
[4] Utilisation of brewery wastes in food industry, National Center for Biotechnology Information (NCBI), Retrieved from https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7367049/
[5] Ramesh, M., Abinaya, S., Khan, A., & Asiri, A.M. (2021). Current and future trends in food waste valorisation for the production of chemicals, materials, and fuels by advanced technology to convert food wastes into fuels and chemicals. Retrieved from https://www.sciencedirect.com/science/article/abs/pii/B9780128231395000125
[6] National Environment Agency. (n.d.). Food Resource Valorisation Awards. Retrieved from https://www.nea.gov.sg/our-services/waste-management/3r-programmes-and-resources/food-waste-management/food-resource-valorisation-awards
[7] Asia Biotech. (n.d.). Valorisation of Spent Barley Grains Project in Singapore Adopted as Part of APEC Working Group Plans APEC Policy Partnership on Food Security (PPFS). Retrieved from https://www.asiabiotech.com/valorisation-of-spent-barley-grains-project-in-singapore-adopted-as-part-of-apec-working-group-plans-apec-policy-partnership-on-food-security-ppfs/
[8] Fava, J., Azapagic, A., Heath, G. A., & Hellweg, S. (2022). Challenges and Choices for Food Waste Valorization: Environmental and Economic Impacts. ACS Environmental Au, 2(1), 34-57. https://doi.org/10.1021/acsenvironau.2c00050
[9] The Effect of Co-Fermentation with Lactobacillus plantarum HLJ29L2 and Yeast on Wheat Protein Characteristics in Sourdough and Crackers. (n.d.). Retrieved from https://www.mdpi.com/2304-8158/12/3/555
[10] Asia-Pacific Regional Overview of Food Security and Nutrition 2022. (2022). European Commission: Knowledge for Policy. Retrieved from https://knowledge4policy.ec.europa.eu/publication/asia-pacific-regional-overview-food-security-nutrition-2022_en
[11] Fărcaș, A.C., Socaci, S.A., Nemeș, S.A., Salanță, L.C., Chiș, M.S., Pop, C.R., Borșa, A., Diaconeasa, Z., & Vodnar, D.C. (2022). Cereal Waste Valorisation through Conventional and Current Extraction Techniques—An Up-to-Date Overview. Foods, 11(16), 2454. https://doi.org/10.3390/foods11162454
[12] United Nations press release “Secretary-General Calls for Urgent Action to Address Food Insecurity, Preserve Biodiversity and Tackle Climate Change” Retrieved from https://press.un.org/en/2022/sgsm21350.doc.htm