Categories
Food Loss/Waste

10 most commonly produced products out of food waste

The idea of extracting valuable ingredients from waste products and processing by-products is not a new one but new extraction technologies and increasing demand for natural ingredients could open up new avenues for extracting value-added ingredients. Now-a-days, food wastes are considered as a cheap source of valuable components. Exploitation of the entire plant tissue could have economic benefits to producers.

As more legal requirements are implemented, the food industry will be increasingly obligated to prevent waste. The French penalty system (which fines supermarkets for wastage) and Italian incentive system (which rewards them for donating surplus food) actively encourages waste prevention. Similarly, National Environment Agency, Singapore, launched a S$1.76 million food waste fund. The fund aims to help organisations subsidise the cost of installing food waste treatments solutions.

Let’s have a look at 10 most commonly produced products out of food waste:

  1. Juices

A carrot may have two legs, an apple might be dimpled, a cucumber might be slightly discolored — all of this leads to ‘rejectsʼin the food system. Approximately, one-third of a farmerʼs total harvest is lost due to the aesthetic standards of retailers. Contrary to popular perception, these rejected fruits and vegetables (based on aesthetic standards) are as fresh and delicious as their perfect counterparts. By sourcing these misfit fruits and vegetables, companies are developing sustainable juice and beverage production business.

  1. Fruit flour from seed, skin and pomace of fruits

Gluten-free foods could benefit from highly fibrous fruit flours developed from the by-product of juice and cider production. These by-product flours are high in dietary fibre and have high antioxidant properties. Eg. for the gluten-free bread, rice flour and potato starch is blended with the fruit flour and for extruded snacks fruit flour is mixed with maize flour. The blending is done to balance the taste impacts as well as provide key structural requirements needed for gluten-free bakery and snacks products

  1. Antimicrobial and Antioxidant foods
  • Cranberry pomace, a by-product of the juicing process, may be extruded to produce a range of polyphenol-rich ingredients for use in supplements or functional foods. The resulting product could be incorporated into a dietary supplement or explored as a functional snack food. Cranberry has long been considered an effective method of fighting urinary tract infections
  • Antimicrobial and antioxidant potential of ethanolic extract of mango seeds can be used to enhance the shelf life and to increase the antioxidant capacity of fresh-cut mango
  • Phenolic extracts from olive oil mill waste can be used as alternatives to synthetic antioxidants in order to increase the stability of foods. Disposal of olive oil mill waste causes serious environmental problems, as many of its constituents are not easily degradable
  • Onion wastes are an interesting source of phytochemicals, sulphurous compounds and natural antioxidants. Brown skin shows a high concentration of quercetin, aglycone and calcium. Outer scales could be used as source of flavonols, with good antioxidant activity and dietary fibre content 
  • Antioxidant waste from the soy industry could offer a cheap and healthy alternative to synthetic antioxidants that prolong the shelf life of food. The appreciable concentrations of flavonoids, along with phenolic acids and other antioxidant phytochemicals present in soybean might be responsible for their free radical-scavenging activity
  • Industrial by-products from tomato processing contain a significant amount of bioactive compounds that could be used to provide natural and sustainable source of antioxidants for functional food formulation, or to act as preservative ingredients in foods
  • Similar to wine and grape juice, which are known to contain natural antioxidants, up to 50% remain in the waste material left behind when the skins, stems and seeds are filtered
  1. Pectin
  • Each ton of dry cocoa bean produces ten tonnes of cocoa pod husk waste. An average of 10 grams of pectin could be extracted from every 100 grams of husk by-product. This way for each ton of dry cocoa bean production, one tonne of pectin could be extracted from the husk waste. Extraction of pectins from the main by-product of cocoa production would not only help to reduce the costs of the production of cocoa products but would also manage the disposal of this waste in an environmental friendly manner through the use of a natural and safe food additive
  • Waste orange peel is an excellent example of a wasted resource. By volume, half the orange fruit is left as waste once the juice has been recovered. Use of technology could allow the generation of valuable food ingredients like pectin on large scale. The ‘greenʼ approach could help dispose of waste products whilst also turning a profit.
  • Potato pulp is an underutilized material produced in large quantities by potato starch factories. Potato waste could provide ‘new generation’ of food ingredients like pectin. Extraction method promises large-scale extraction of potato fibres rich in pectin and functional hydrocolloids.
  1. Enzymes
  • Through solid state fermentation, it is possible to develop a multi-enzyme solution rich in glucoamylase and protease from waste bread. In the last two decades, solid state fermentation has attracted interest in western countries due to its advantages in the production of secondary metabolites, and production of novel foods. 
  • Waste from pineapple processing could provide a range of value added ingredients for the food industry, including a new source of the enzyme bromelain. Bromelain is an enzyme that is usually extracted from the stems or juice of pineapples. It has been used commercially in the food industry, dietary supplements, and the cosmetics industry – where it is known for meat tenderising, brewing, baking, and for the production of protein hydrolysates, among other things. Waste portions provides a significant yield of the enzyme with peel supplying between 29 and 40% by weight.
  1. High protein High fiber flour
  • Dried distillers grain, produced during ethanol processing has until now only found use in animal feed. The flour produced is a high protein, high fibre (36% protein and 40% fibre) ingredient that could be used as a substitute flour in a number of food applications
  • Peanut meal is the defatted, low-value, byproduct of commercial peanut oil production. Advances in enzyme technologies, coupled with new technologies to remove aflatoxin, may offer a way to produce the by-product meal, which is an excellent source of protein (containing between 45–55%).
  • Mushroom waste can boost fibre and lower glycaemic response in extruded snacks. Stalks and basal clumps retrieved from spent mushroom compost can be refined as a freeze dried powder called mushroom co-product material (MCM). The inclusion of MCM significantly increase the amount of total dietary fibre (TDF) in the extruded snacks
  1. Textiles

Forget about cotton, we could be making textiles from banana, pineapple and coconut.

  • Banana fibre: The fabric is claimed to be nearly carbon neutral and have soft texture. The material is having application in making jackets, skirts and trousers.
  • Pineapple fibre: It is used as an alternative to petroleum-based textiles. The greatest thing is that itʼs made of leaf fibres, a byproduct of the pineapple harvest. The industrial process used to produce pineapple fibre also produces biomass, which can be converted into a bio-fertiliser  and the fibre is also biodegradable.
  • Coconut fibre: A thousand coconuts can produce 10 kg of fibre. A blend of fibre with polyester is particularly good choice for sportswear
  1. Fuel and Fertilizer
  • Organic waste from companies food processing plant can be converted into a renewable natural gas. Organic waste from the plant is converted into biogas through Anaerobic Digestion process. The biogas is then purified to become renewable natural gas which can be used in the same was as conventional natural gas. The renewable natural gas displaces conventional natural gas which is used to support the energy needs of the plant operation. 
  • In addition, a high-quality fertilizer is produced as a byproduct which in turn is used to support healthy growth of local vegetation.
  1.  Molds

The designer custom-made molds with a mixture of agricultural byproducts and mushroom mycelium, can result in lightweight, biodegradable lamp shades. Mycelium is introduced into a mixture of chopped up corn stalks and seed husks, and begins to spread its white fibers and digest it. Once coated in mycelium, the mixture is broken up into particles, which can easily be packed into molds, and left to grow for a few days until it forms a completely solid structure

  1. Fats

Seed waste may be source of new fats. Fat from seed kernel ‘waste productsʼ could provide the food industry with a new source of edible oils. Eg. rambutan seed kernels provide a considerable yield of fat with high arachidonic acid content and that makes the fat highly stable to oxidation. Because of these physical and chemical characteristics, rambutan kernel fat is perfectly suited for the cosmetic and food industries. The increasing demand for oils and fats, whether for human consumption or for industrial purposes, necessitates the search for new sources of novel oils and fats. Fat extraction from seed waste could be as high as 37% by weight.

Categories
AgTech Biotech

Mycocycle, Inc. selected as finalist in the Best World Changing Idea NA, Experimental, and General Excellence categories

The winners of Fast Company’s 2020 World Changing Ideas Awards were announced on April 28, 2020, honoring the businesses, policies, projects, and concepts that are actively engaged and deeply committed to flattening the curve when it comes to the climate crisis, social injustice, or economic inequality.

Mycocycle, Inc.: Converting Waste Streams into Value Streams has been selected as a finalist in the Best World Changing Idea NA, Experimental, and General Excellence categories.

Now in its fourth year, the World Changing Ideas Awards showcase 26 winners, more than 200 finalists, and more than 500 honorable mentions—with Health and Wellness, Corporate Social Responsibility, and AI and Data among the most popular categories. A panel of eminent judges selected winners and finalists from a pool of more than 3,000 entries across transportation, education, food, politics, technology, and more. The 2020 awards feature entries from across the globe, from Vancouver to Singapore to Tel Aviv.

Illustrating how some of the world’s most inventive entrepreneurs and companies are addressing grave global challenges, Fast Company’s May/June issue celebrates, among others, an electric engine for airplanes that eliminates emissions from flights—and expensive fuel from the tricky financial calculus of the airline industry; a solar-powered refrigerator that finally frees people in remote villages from daily treks to distant markets, transforming the economics of those households; an online marketplace that connects food companies with farms to buy ugly and surplus produce to fight waste; and an initiative to offset all of the carbon costs of shipping, creating a new model for e-commerce sustainability.

“I am honored and stunned to have Mycocycle recognized in one category, let alone three,” says Joanne Rodriguez, Founder and CEO of Mycocycle. “We have been working hard to shift the narrative on viewing trash as a resource to drive a more circular solution to waste management. Our ‘mushroom’ tech mimics nature’s processes in a controlled environment to do just that. If we don’t drive innovation in this field, we will continue to face a growing issue that is harmful to environments worldwide.”

Joanne Rodriguez, Founder and CEO of Mycocycle

“There seems no better time to recognize organizations that are using their ingenuity, resources, and, in some cases, their scale to tackle society’s biggest problems,” says Stephanie Mehta, editor-in chief of Fast Company. “Our journalists, under the leadership of senior editor Morgan Clendaniel, have uncovered some of the smartest and most inspiring projects of the year.”

About the World Changing Ideas Awards: World Changing Ideas is one of Fast Company’s major annual awards programs and is focused on social good, seeking to elevate finished products and brave concepts that make the world better. A panel of judges from across sectors choose winners, finalists, and honorable mentions based on feasibility and the potential for impact. With a goal of awarding ingenuity and fostering innovation, Fast Company draws attention to ideas with great potential and helps them expand their reach to inspire more people to start working on solving the problems that affect us all.

For more information about the company, please contact: Joanne Rodriguez, joanne@mycocycle.com, Founder/CEO, Mycocycle, LLC

Categories
Food Loss/Waste

National Environment Agency, Singapore, launched a S$1.76 million food waste fund

The National Environment Agency (NEA) launched a S$1.76 million (US$1.26 million) food waste fund as part of its efforts to tackle climate change. The fund aims to help organisations subsidise the cost of installing food waste treatments solutions. Capped at S$100,000 (US$70,000) per applicant, it will cover the capital cost of waste treatment systems, accompanying equipment like bin lifters and any improvements to existing infrastructure. Companies, non-profit organisations and condominium management bodies can apply for it between May 18, 2020 and Feb 28, 2021.

Food waste accounts for about 10 per cent of the total waste generated in Singapore and its recycling rate remains relatively low.

Singapore’s inaugural Zero Waste Masterplan maps out Singapore’s key strategies to build a sustainable, resource-efficient and climate-resilient nation. This includes adopting a circular economy approach to waste and resource management practices, and shifting towards more sustainable production and consumption.

Zero Waste Masterplan aims to reduce waste sent to landfill each day by 30 percent by 2030. It also outlines plans to achieve a 70 per cent overall recycling rate by 2030. The plan sets targets for food waste, electronic waste, packaging waste and research and development.

Read more at CNA

Categories
AgTech Press Release

What’s it like to start your own agri tech business during a global pandemic?

It is certainly a challenging time to start a new business, but is there ever a right time to start a new venture? Given the urgent need for change in the global food market, there has never been such a demand for locally grown, fresh, organic food.

Meet Lauren Davis and Jessica O’Leary. Recent graduates in food business and biochemistry, with Masters degrees in business, they have always had a passion for technology. More recently, they have endeavoured to start a pioneering business in the modern food industry. They have closely followed the industry for many years, reading publications such as AgReads®. They believe the time is right to bring their hydroponics business Hydrofood into the world.

We are currently in the midst of a pandemic which will leave a lasting mark on how we live our lives as a human species. Recent food runs and shortages have reminded the consumer and business man alike of how interdependent our global supply chains are. Here in Ireland, our horticulture season runs from approximately April to September, on a good year. We want to change that. Hydroponic technology has been tried, tested and proven, and is beginning to take off, particularly in places like Singapore and Saudi Arabia that are almost exclusively dependent on food imports for fresh produce. Hydrofood intends to bring hydroponics to the mainstream in Ireland. We intend to reduce Ireland’s plant food imports, thus our carbon footprint, and grow sustainable food that is organic by definition. In turn, this will sustain our local economy and feed our growing population for years to come.

This article is contributed by Jessica O’Leary, co-founder, Hydrofood

Categories
Agriculture

Urban Agriculture: A national strategy in works for Luxembourg

Urban farming or urban agriculture is essential not only as an alternative to traditional production, but as an innovative solution to promote the circular economy and thus reinvent our cities. The Ministry of Environment, Climate and Sustainable Development, NEOBUILD and the Council for the Economic Development of Construction (CDEC) presented on the occasion of the conference “Living City: urban farming & revegetation of buildings” on 23 May 2019 the national strategy “Urban Farming Luxembourg”.

Urban farming, as a policy, could lead to effective balancing of economic and social interests while minimizing trade-offs. The benefits conceptualised in favour of the policy are:

  • Development of social ties by bringing living spaces, serving as a place of training, promoting reintegration and well-being of citizens.
  • Fulfilment of ecological functions like regulation of microclimates, air purification, preservation of biodiversity etc.
  • Stimulation of local economy by new activities where money stays longer in the local circuit.

Local production will also mitigate reliance on imports and serves as a buffer during supply disruptions to import sources, which contributes to nation’s food security.

Read more at UrbanFarming.LU