Turning pork processing waste into value-added chemicals for the food industry

Brewer’s spent grain (BSG) is a processing waste generated in large quantities by the brewing industry. It is estimated that over 38 million tons of BSG is produced worldwide each year and is usually used as animal feed, composted, or thrown into landfills. BSG contains valuable nutritional components, including protein, fiber, and antioxidants. Due to its brittle texture, strong nutty flavors, and dark color profiles, BSG has seen limited use in food products for human consumption. The objective of this study was to develop a palatable chip product that maximized the level of inclusion of BSG. Chips were produced that contained BSG levels ranging from 8% to 40%, and the physical and sensory properties of the chips were evaluated. Spent grain samples were provided by Iron Monk in Stillwater and were dried at a low temperature and milled into flour for use in the chip formulation. BSG chips were evaluated for water activity, color, and texture (fracture force). An informal sensory evaluation was conducted to evaluate flavor, texture, and probability of purchase using a 5-point hedonic rating scale. Results showed that there were no significant differences in the texture of the chips containing different levels of BSG. The color measurements showed no significant differences between L ∗ and a ∗ values for the chips containing different inclusion levels of BSG, but there were some differences in the b ∗ values. Results from the sensory evaluation showed that consumers preferred the texture of chips with 40% BSG over chips with 8% BSG, and they were also more likely to purchase the 40% BSG chips. There were no significant differences in flavor among the chips containing different inclusion levels of BSG. These results suggest that, for a chip-type product, BSG inclusion levels up to 40% are possible with positive consumer responses. Development of an alternative value-added product represents an opportunity for breweries nationwide to turn a processing waste into a future asset.

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The Impact of the Value-Added Tax Rate on the Entrepreneurial Behavior Model (On the Example of Palm Oil Importers)

Vestnik Tomskogo gosudarstvennogo universiteta Ekonomika ◽

10.17223/19988648/52/11 ◽

2020 ◽

pp. 181-197

Author(s):

Anna V. Lozhnikova ◽

◽

Aleksandr L. Bogdanov ◽

Tatiana G. Vayderova ◽

Larisa N. Spivakova ◽

...

Keyword(s):

Palm Oil ◽

Chemical Industry ◽

Food Production ◽

Food Industry ◽

Value Added ◽

Entrepreneurial Behavior ◽

Value Added Tax ◽

Dairy Food ◽

Tax Rate ◽

The Impact

The article discusses the problem of the reducing life quality of Russians in the new conditions of the market economy. The Russian phenomenon of the use of “palm oil” as a priority raw material in food production is analyzed against the decrease in its use in the EU countriesand against the expansion of the daily diet of the Chinese due to increased dairy food consumption. Opposing points of view of key industry associations (the Dairy Union of Russia and the Fat and Oil Union of Russia) have been identified and are presented in the context of palm oil use in dairy food production. The results of a statistical study of the demand for palm oil from Russian importers against the background of an increase in the value-added tax rate from 10 to 20% in October 2019 are presented. The data of customs statistics on palm oil imports were analyzed in the context of countries of origin, nine codes of the commodity nomenclature of foreign economic activity, months and years within the five-year period of 2016–2020, as well as in the context of the importing regions of Russia. The results of statistical processing of data by the Federal Customs Service revealed no effect of the sharp increase in the VAT rate on the volume of palm oil imports. The analysis of foreign statistics revealed a significant presence of actors in the chemical industry among transnational companies that are the largest consumers of palm oil. The model of entrepreneurial behavior based on consumption in palm oil production, formed and widely spread in the Russian food industry market, is criticized. 98% of palm oil and its fractions imported into Russia goes to the needs of food industry enterprises, and the authors consider that the foreign ownership of these enterprises plays an important role. In the authors’ opinion, in many respects, the latter fact determined our country’s ranking first in the food chemistry sector in the distribution of published patent applications by technology field for the top 10 origins in 2014–2016. In this respect, Russia is far ahead of China, the USA, Japan, South Korea, Germany, the UK,France, and Switzerland. In China, systematic research is being carried out on the ratio of palm oil use in the food (primarily, instant noodles, other fast food) and non-food (chemical industry, including cosmetics production) sectors.

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Bioconversion of Food Industry Sludge into value-added product (vermicompost) using epigeic earthworm Eisenia fetida

World Review of Science Technology and Sustainable Development ◽

10.1504/wrstsd.2010.032526 ◽

2010 ◽

Vol 7 (3) ◽

pp. 225 ◽

Cited By ~ 10

Author(s):

Anoop Yadav ◽

V.K. Garg

Keyword(s):

Eisenia Fetida ◽

Food Industry ◽

Value Added

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International competitiveness and restructuring of the Croatian food industry

Acta Oeconomica ◽

10.1556/032.2017.67.3.7 ◽

2017 ◽

Vol 67 (3) ◽

pp. 435-462 ◽

Cited By ~ 4

Author(s):

Goran Buturac ◽

Željko Lovrinčević ◽

Davor Mikulić

Keyword(s):

Food Industry ◽

Export Performance ◽

Value Added ◽

International Competitiveness ◽

Economic Sectors ◽

Output Analysis ◽

Global Recession ◽

Eu Membership ◽

Food Market ◽

Constant Market Share

The goal of this article is to provide a deeper insight to the overall contribution of the export of food products to the Croatian economy and to estimate the direct and indirect impact of the international competitiveness of food producers on other domestic sectors. The authors measure the importance of the food sector by employing both the constant market share (CMS) and the input-output analysis. The results indicate that a loss in competitiveness in the Croatian food industry was the most important factor that determined the decreasing share of national companies in the period from 2009, when the global recession started, up to 2013, when Croatia joined the EU. EU membership strongly and positively influenced the performance of Croatian food exports. The negative trend regarding the share of the international food market was reversed. Besides having a direct impact on the export performance of the food industry, the international competitiveness of food producers indirectly affects other domestic companies whose products are used as intermediate inputs in the food industry. The study also presents a benchmark of results with previous research for EU countries, which rarely included Croatia before the accession in 2013. As far as output and value added are concerned, multipliers for the food industry are relatively significant and higher than the national average, and the food industry could be assessed as one of the key Croatian economic sectors.

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Enzyme-assisted extraction of citrus essential oil

Chemical Papers ◽

10.1515/chempap-2015-0234 ◽

2016 ◽

Vol 70 (4) ◽

Cited By ~ 8

Author(s):

Mónica L. Chávez-González ◽

Lluvia I. López-López ◽

Raúl Rodríguez-Herrera ◽

Juan C. Contreras-Esquivel ◽

Cristóbal N. Aguilar

Keyword(s):

Essential Oil ◽

Food Industry ◽

Value Added ◽

Current Increase ◽

Assisted Extraction ◽

Global Demand ◽

Citrus Essential Oils ◽

Essential Oil Yield ◽

Enzyme Assisted Extraction ◽

Value Added Products

AbstractCitrus peels are underutilized in the processing industry and are commonly considered as waste as their chemical composition varies. However, it is possible to recover some value-added products, one of them being essential oil, which is widely used in the food industry. Due to the current increase in global demand for citrus essential oils, it is necessary to implement processes directed to the maximum recovery of oil from waste peels. Numerous eﬀorts have been made without achieving signiﬁcant improvements in yields. In this work, enzymatic pretreatments of orange, lemon, and grapefruit peels were applied to achieve increased yields of essential oil extracted by hydro-distillation. In two of the sources it was possible to increase the essential oil yield from two to six times. Moreover, a signiﬁcant amount of fermentable sugars which can be used in the production of certain other compounds of interest through fermentation was obtained.

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Hardy kiwifruit leaves (Actinidia arguta): An extraordinary source of value-added compounds for food industry

Food Chemistry ◽

10.1016/j.foodchem.2018.03.113 ◽

2018 ◽

Vol 259 ◽

pp. 113-121 ◽

Cited By ~ 18

Author(s):

Diana Almeida ◽

Diana Pinto ◽

Joana Santos ◽

Ana F. Vinha ◽

Josman Palmeira ◽

...

Keyword(s):

Food Industry ◽

Value Added ◽

Actinidia Arguta

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Wartość dodana na wybranych gałęziach polskiego rynku żywnościowego

Zeszyty Naukowe SGGW w Warszawie - Problemy Rolnictwa Światowego ◽

10.22630/prs.2018.18.3.77 ◽

2018 ◽

Vol 18(33) (3) ◽

pp. 187-195

Author(s):

Marcin Krawczak

Keyword(s):

Food Industry ◽

Meat Products ◽

Value Added ◽

Added Value ◽

Poultry Meat ◽

Sales Volume ◽

Coefficients Of Variation

The notion of added value is not uniform. Several definitions can be found in the literature. Some of them are presented in this article, along with various methods of its calculation. The analysis of the added-value dynamics was analyzed, where it was found that the most studied branches of the food industry were under the category of "Production of meat products, including products from poultry meat". Next, the share of value added in the sales volume, the share of individual components in the added value itself was determined and the coefficients of variation of these components were calculated and interpreted. In addition, the efficiency in the production of added value per employee was examined, where not only the best performance, but also the fastest improving efficiency in the analyzed period was found in the industry category "Manufacture of grain mill products".

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Bio Discarded from Waste to Resource

Foods ◽

10.3390/foods10112652 ◽

2021 ◽

Vol 10 (11) ◽

pp. 2652

Author(s):

Irene Dini

Keyword(s):

Agricultural Production ◽

Food Industry ◽

Agricultural Waste ◽

Food Additives ◽

Value Added ◽

Waste Reduction ◽

Bioactive Molecules ◽

Social Benefits ◽

Production Chain ◽

Value Added Products

The modern linear agricultural production system allows the production of large quantities of food for an ever-growing population. However, it leads to large quantities of agricultural waste either being disposed of or treated for the purpose of reintroduction into the production chain with a new use. Various approaches in food waste management were explored to achieve social benefits and applications. The extraction of natural bioactive molecules (such as fibers and antioxidants) through innovative technologies represents a means of obtaining value-added products and an excellent measure to reduce the environmental impact. Cosmetic, pharmaceutical, and nutraceutical industries can use natural bioactive molecules as supplements and the food industry as feed and food additives. The bioactivities of phytochemicals contained in biowaste, their potential economic impact, and analytical procedures that allow their recovery are summarized in this study. Our results showed that although the recovery of bioactive molecules represents a sustainable means of achieving both waste reduction and resource utilization, further research is needed to optimize the valuable process for industrial-scale recovery.

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Integrated business model for sustainability of small and medium-sized enterprises in the food industry

British Food Journal ◽

10.1108/bfj-03-2019-0208 ◽

2020 ◽

Vol 122 (5) ◽

pp. 1463-1483 ◽

Cited By ~ 2

Author(s):

Silviya Atanasova Topleva ◽

Tsvetko Velchev Prokopov

Keyword(s):

Corporate Social Responsibility ◽

Social Responsibility ◽

Business Model ◽

Food Industry ◽

Corporate Sustainability ◽

Value Added ◽

Simultaneous Optimization ◽

Product Portfolio ◽

Content Type ◽

Corporate Social

Purpose The ecological footprint of the food industry and the requirements of the bio-based economy result in the need for deepening the concept of corporate sustainability. CSR provokes the implementation of eco-innovation with high value added. A main source of value added and sustainability is the integrated implementation of ecodesign practices . The purpose of this paper is to systemize an integrated model for the product ecodesign implementation, which combines not only the industrial and process ecodesign but also the overall organizational and socio-economic context of SMEs in food industry, reflected in CSR and value added for stakeholders. Design/methodology/approach The methodology for implementation of business model for sustainability of the SMEs in the food industry through ecodesign is based on vertical and horizontal integration of well-known self-relevant environmental, social and economic tools such as corporate social responsibility, life-cycle assessment, MET matrix, ecolabelling and stakeholder approach for production and marketing of high-value-added eco-products. Findings This study proposes an algorithm for implementation of an integrated business model for SMEs sustainability in the food industry, focusing on high-value-added delivery for stakeholders, based on corporate social responsibility, functional innovation and eco-efficiency. The ecodesign based on CSR business practice in food industry allows simultaneous optimization of environmental aspects and cost structure of products in conditions of improved quality and functionality. Thus, ecodesign contributes to the diversification not only of the company’s product portfolio, but also to opening of new marketplaces and the implementation of new market strategies by increasing the value added. Practical implications The research identifies actions, which SMEs in food industry can follow to achieve ecological redesign of their business and production processes that simultaneously enhance product functionality and resource efficiency. Originality/value The academic and the social value of the research is the focus on ecodesign and its implementation in SMEs in the food industry as a tool for creation of multidimensional high value added for stakeholders in bio-based economy.

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