Food wastes are today considered as a cheap source of valuable components since the existent technologies allow the recovery of target compounds and their recycling inside food chain as functional additives in different products. The goal of the current article is to classify food waste sources and high-added value ingredients prior to exploring the recovery stages, conventional and emerging technologies applied from the raw material to the final or encapsulated product. Safety and cost aspects were discussed, too, while a survey of patented methodologies leading to real products was listed, with a final purpose of discussing the prevalent problems that restrict the commercialization of similar procedures.

Recovery of high added-value components from food wastes: Conventional, emerging technologies and commercialized applications

Increasing demand for fuels and chemicals, driven by factors including over-population, the threat of global warming and the scarcity of fossil resources, strains our resource system and necessitates the development of sustainable and innovative strategies for the chemical industry. Our society is currently experiencing constraints imposed by our resource system, which drives industry to increase its overall efficiency by improving existing processes or finding new uses for waste. Food supply chain waste emerged as a resource with a significant potential to be employed as a raw material for the production of fuels and chemicals given the abundant volumes globally generated, its contained diversity of functionalised chemical components and the opportunity to be utilised for higher value applications. The present manuscript is aimed to provide a general overview of the current and most innovative uses of food supply chain waste, providing a range of worldwide case-studies from around the globe. These studies will focus on examples illustrating the use of citrus peel, waste cooking oil and cashew shell nut liquid in countries such as China, the UK, Tanzania, Spain, Greece or Morocco. This work emphasises 2nd generation food waste valorisation and re-use strategies for the production of higher value and marketable products rather than conventional food waste processing (incineration for energy recovery, feed or composting) while highlighting issues linked to the use of food waste as a sustainable raw material. The influence of food regulations on food supply chain waste valorisation will also be addressed as well as our society's behavior towards food supply chain waste. “There was no ways of dealing with it that have not been known for thousands of years. These ways are essentially four: dumping it, burning it, converting it into something that can be used again, and minimizing the volume of material goods – future garbage – that is produced in the first place.” William Rathje on waste (1945–2012) – Director of the Tucson Garbage project.

Food waste as a valuable resource for the production of chemicals, materials and fuels. Current situation and global perspective

Biodiesel and renewable diesel: A comparison

Brewers' spent grain : generation, characteristics and potential applications

Solid waste issue: Sources, composition, disposal, recycling, and valorization

Waste in the food industry is characterized by a high ratio of product-specific waste. Not only does this mean that the generation of this waste is unavoidable, but also that the amount and kind of waste produced, which consists primarily of the organic residue of processed raw materials, can scarcely be altered if the quality of the finished product is to remain consistent. The utilization and disposal of product-specific waste is difficult, due to its inadequate biological stability, potentially pathogenic nature, high water content, potential for rapid autoxidation, and high level of enzymatic activity. The diverse types of waste generated by various branches of the food industry can be quantified based on each branches' respective level of production. Moreover; the origins of each type of waste and a tabulated overview of the traditional agricultural methods for reusing the waste are discussed. Additionally, alternative methods of waste management have emerged, which target the most important contents of the waste. In conclusion, new possibilities for the utilization of food industry waste are described.

Utilizing waste products from the food production and processing industries.

Microbiological stability of biodiesel-diesel-mixtures.

Application of spent grains to increase porosity in bricks

W is in many respects a unique dairy product. Of course each and every dairy product is unique but whey is sdmewhat in the position in which the Irishman placed the bullfrog when he said, “Every one of God’s creatures is unique only the bullfrog is more so.” Whey is unique in several respects. In general, it results from the sub­ stantially complete removal from milk of milk fat and casein. The composi­ tion of whey is somewhat influenced by the technique of its preparation. Casein whey differs from cheese whey and whey from several types of cheese show distinct differences in composi­ tion. There is also a tendency for whey to exhibit in a rather exaggerated form several factors such as seasonal, regional and species variations which commonly influence the composition of milk. We might be able to spend a profit­ able hour discussing the composition of whey and factors which influence it. We might even spend an hour on riboflavin alone, but this is not the occasion. Every student knows that the aver­ age composition of whey is about as follows:

Utilization of Whey

Due to rising prices of fossil energy sources renewable energy sources and biofuels gain in importance. Butanol as fuel or blending component has some advantages compared to ethanol. For example a lower vapour pressure and higher energy density. The production of butanol in a microbial fermentation was first reported by Pasteur in 1861. Wastes from the food industry can be excellent substrates for fermentative fuel production. Whey is an excellent substrate for ABE fermentation because of its high lactose content. Worldwide the accruing whey amount is about 160 *106 Mg per year. 12 solvent producing strains of clostridia were chosen and tested about their ability to produce a high concentration of butanol. In the next project steep rapeseed oil/n-butanol blends in different compositions were tested in a single-cylinder diesel engine to their emission/combustion characteristics compared to pure rapeseed oil at different load levels. A higher n-butanol content increases carbon monoxide-, total hydrocarbons- and acrolein- emissions at all load levels. NOx-emissions values are on a lower level running the engine on lower part load.

Winfried Russ

Papers

Utilizing waste products from the food production and processing industries.

Microbiological stability of biodiesel-diesel-mixtures.

Application of spent grains to increase porosity in bricks

Utilization of Whey

Biobutanol from food wastes – fermentative production, use as biofuel an the influence on the emissions