scholarly journals Comparing “Leaf-to-Root”, “Nose-to-Tail” and Other Efficient Food Utilization Options from a Consumer Perspective

2019 ◽  
Vol 11 (17) ◽  
pp. 4779 ◽  
Author(s):  
Sina Nitzko ◽  
Achim Spiller
Keyword(s):  
Raw Materials ◽  
Waste Reduction ◽  
Consumer Acceptance ◽  
Food Utilization ◽  
Food Sector ◽  
Online Questionnaire ◽  
Natural Form ◽  
Reduction Strategies ◽  
Consumer Perspective ◽  
By Products

The efficient use of natural raw materials is a key element of sustainable development and is also gaining importance in the food sector. Consumers are increasingly realizing that food is too valuable to be used only partially. However, consumer acceptance is an important precondition for establishing efficient food utilization options. A total of 470 German consumers were surveyed through an online-questionnaire where they had to evaluate three options each for the efficient use of plant-based foods as well as animal-based foods with respect to eight different criteria. The results show that the six options differed significantly regarding consumer acceptance. The efficient use of plant-based foods (especially non-standard fruits/vegetables and the “leaf-to-root” principle) was more accepted than the efficient utilization of animal-based foods. Furthermore, it can be seen that options using the by-products in a natural form were considered more acceptable than those which subject the by-products to some form of processing. These results provide an insight into the views of consumers on food waste reduction strategies, which are frequently debated in the sustainability discussion.

Oilseed Cakes in the Food Industry: A Review on Applications, Challenges, and Future Perspectives

2021 ◽  
Vol 17 ◽  
Author(s):  
Amirhossein Abedini ◽  
Adel Mirza Alizadeh ◽  
Aida Mahdavi ◽  
S. Amirhossein Golzan ◽  
Mahla Salimi ◽  
...  
Keyword(s):  
Food Industry ◽  
Raw Materials ◽  
Low Cost ◽  
Palm Kernel ◽  
Poultry Feed ◽  
Food Sector ◽  
Novel Foods ◽  
Current Review ◽  
Wide Range ◽  
By Products

: By-products from the food sector now have a wide range of applications. Low-cost raw materials, followed by low-cost goods, are regarded as one of the sectors’ top goals. Because of its economic relevance, reduced price, and nutrients such as protein, fiber, carbs, and antioxidants, oilseed cakes (OCs) have found a desirable place in livestock and poultry feed. Furthermore, because the cake has the same desirable nutrients, its usage in the food business is unavoidable. However, its use in this sector is not simply for nutritious purposes and has it has different impacts on flavor, texture, color, and antioxidant qualities. Therefore, as a result of its desirable qualities, the cake can be more useful in extensive applications in the food business, as well as in the manufacture of supplements and novel foods. The current review looks at the reapplications of byproducts obtained from oilseeds (soybean, sunflower, sesame, canola, palm kernel, peanut, mustard, and almond) in the food sector in the future. Furthermore, allergenicity, toxicity, antinutritional compounds, and techniques of extracting cakes from oilseeds have been discussed.

scholarly journals Secondary Use of Raw Materials in Food Sector Enterprises in Poland

2021 ◽  
Author(s):  
Anna Zdyb
Keyword(s):  
Cost Effectiveness ◽  
Food Industry ◽  
Raw Materials ◽  
Computer Assisted ◽  
Food Sector ◽  
Secondary Use ◽  
Telephone Interviews ◽  
Closing The Loop ◽  
The Cost ◽  
By Products

Circular economy (CE) nowadays has a significant impact on economic development. Reusing by-products is one of the key components of the CE paradigm, particularly important in industries using biological raw materials for production. This subject is widely discussed in many publications in the field of economics, while the practical use is scarcely described. The aim of the study was to verify whether companies operating on the Polish food industry market are re-using by-products for further production, what are the benefits of such an approach and whether if it’s time for a new way of managing by-products. Computer-assisted telephone interviews were conducted to verify opinions about the cost-effectiveness and competitiveness of enterprises in terms of reusing by-products and closing loop in production. The study covered 100 food industry companies. The most important conclusions are: (1) 92% of companies reuse by-products, (2) CE principles contribute to the improvement of competitiveness and cost-effectiveness, (3) 21% of companies are planning investments that will enable "closing the loop". There are processes in the analyzed sector that indicates increasing interest in implementing the principles of the CE by production companies.

scholarly journals Wine By-Products as Raw Materials for the Production of Biopolymers and of Natural Reinforcing Fillers: A Critical Review

Polymers ◽  
2021 ◽  
Vol 13 (3) ◽  
pp. 381
Author(s):  
Alessandro Nanni ◽  
Mariafederica Parisi ◽  
Martino Colonna
Keyword(s):  
Critical Review ◽  
Raw Materials ◽  
Green Revolution ◽  
Building Blocks ◽  
Poly Lactic Acid ◽  
Butylene Succinate ◽  
Reinforcing Fillers ◽  
Plastic Industry ◽  
Review Reports ◽  
By Products

The plastic industry is today facing a green revolution; however, biopolymers, produced in low amounts, expensive, and food competitive do not represent an efficient solution. The use of wine waste as second-generation feedstock for the synthesis of polymer building blocks or as reinforcing fillers could represent a solution to reduce biopolymer costs and to boost the biopolymer presence in the market. The present critical review reports the state of the art of the scientific studies concerning the use of wine by-products as substrate for the synthesis of polymer building blocks and as reinforcing fillers for polymers. The review has been mainly focused on the most used bio-based and biodegradable polymers present in the market (i.e., poly(lactic acid), poly(butylene succinate), and poly(hydroxyalkanoates)). The results present in the literature have been reviewed and elaborated in order to suggest new possibilities of development based on the chemical and physical characteristics of wine by-products.

scholarly journals Phenolic Profile of Fruit Industry Byproducts Determined by LC–DAD–MS/MS

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 31
Author(s):  
Letricia Barbosa-Pereira ◽  
Mariana A. Andrade ◽  
Cássia H. Barbosa ◽  
Fernanda Vilarinho ◽  
Ana Sanches-Silva ◽  
...  
Keyword(s):  
Food Sector ◽  
Phenolic Profile ◽  
By Products

The bioconversion of fruit by-products into new functional and clean label ingredients/additives represents a sustainable approach with great potential for application in the food sector [...]

scholarly journals Anti-Fatigue Effect of a Dietary Supplement from the Fermented By-Products of Taiwan Tilapia Aquatic Waste and Monostroma nitidum Oligosaccharide Complex

Nutrients ◽  
2021 ◽  
Vol 13 (5) ◽  
pp. 1688
Author(s):  
Ying-Ju Chen ◽  
Chun-Yen Kuo ◽  
Zwe-Ling Kong ◽  
Chin-Ying Lai ◽  
Guan-Wen Chen ◽  
...  
Keyword(s):  
Dietary Supplement ◽  
Exercise Performance ◽  
Physical Training ◽  
Raw Materials ◽  
Weight Bearing ◽  
Nitrogen Concentration ◽  
Lactate Concentration ◽  
Fatigue Effect ◽  
Monostroma Nitidum ◽  
By Products

The Taiwan Tilapia is an important aquaculture product in Taiwan. The aquatic by-products generated during Tilapia processing, such as fish bones and skin, are rich in minerals and protein. We aimed to explore the effect of a dietary supplement, comprising a mixture of fermented Tilapia by-products and Monostroma nitidum oligosaccharides as the raw materials, combined with physical training on exercise performance and fatigue. We used a mouse model that displays a phenotype of accelerated aging. Male senescence-accelerated mouse prone-8 (SAMP8) mice were divided into two control groups—with or without physical training—and supplemented with different doses (0.5 times: 412 mg/kg body weight (BW)/day; 1 time: 824 mg/kg BW/day; 2 times: 1648 mg/kg BW/day) of fermented Tilapia by-products and Monostroma nitidum oligosaccharide-containing mixture and combined with exercise training groups. Exercise performance was determined by testing forelimb grip strength and with a weight-bearing exhaustive swimming test. Animals were sacrificed to collect physical fatigue-related biomarkers. Mice dosed at 824 or 1648 mg/kg BW/day showed improvement in their exercise performance (p < 0.05). In terms of biochemical fatigue indicators, supplementation of 824 or 1648 mg/kg BW/day doses of test substances could effectively reduce blood urea nitrogen concentration and lactate concentration and increase the lactate ratio (p < 0.05) and liver glycogen content post-exercise (p < 0.05). Based on the above results, the combination of physical training and consumption of a dietary supplementation mixture of fermented Tilapia by-products and Monostroma nitidum oligosaccharides could improve the exercise performance of mice and help achieve an anti-fatigue effect.

Application of lean practices in small and medium-sized food enterprises

2013 ◽  
Vol 116 (1) ◽  
pp. 125-141 ◽  
Author(s):  
Manoj Dora ◽  
Dirk Van Goubergen ◽  
Maneesh Kumar ◽  
Adrienn Molnar ◽  
Xavier Gellynck
Keyword(s):  
Food Processing ◽  
Lean Manufacturing ◽  
Raw Materials ◽  
Current Status ◽  
Food Sector ◽  
Statistical Process ◽  
Content Type ◽  
Lean Practices ◽  
The Status ◽  
Manufacturing Techniques

Purpose – Recent literature emphasizes the application of lean manufacturing practices to food processing industries in order to improve operational efficiency and productivity. Only a very limited number of studies have focused on the implementation of lean manufacturing practices within small and medium-sized enterprises (SMEs) operating in the food sector. The majority of these studies used the case study method and concentrated on individual lean manufacturing techniques geared towards resolving efficiency issues. This paper aims to analyze the status of the lean manufacturing practices and their benefits and barriers among European food processing SMEs. Design/methodology/approach – A structured questionnaire was developed to collect data. A total of 35 SMEs' representatives, mostly CEOs and operations managers, participated in the survey. The study investigated the role of two control variables in lean implementation: size of the company and country of origin. Findings – The findings show that lean manufacturing practice deployment in food processing SMEs is generally low and still evolving. However, some lean manufacturing practices are more prevalent than others; e.g. flow, pull and statistical process control are not widely used by the food processing SMEs, whereas total productive maintenance, employee involvement, and customer association are more widespread. The key barriers encountered by food SMEs in the implementation of lean manufacturing practices result from the special characteristics of the food sector, such as highly perishable products, complicated processing, extremely variable raw materials, recipes and unpredictable demand. In addition, lack of knowledge and resources makes it difficult for food processing SMEs to embark on the lean journey. Originality/value – The gap in the literature regarding the application of lean manufacturing in the food sector is identified and addressed in this study. The originality of this paper lies in analyzing the current status of the use of lean manufacturing practices among food SMEs in Europe and identifying potential barriers.

Optimization of Inexpensive Agricultural By-Products as Raw Materials for Bacitracin Production in Bacillus licheniformis DW2

2017 ◽  
Vol 183 (4) ◽  
pp. 1146-1157 ◽  
Author(s):  
Qin Wang ◽  
Hui Zheng ◽  
Xia Wan ◽  
Hongfeng Huang ◽  
Junhui Li ◽  
...  
Keyword(s):  
Bacillus Licheniformis ◽  
Raw Materials ◽  
By Products

Utilization of Porcelain Tile Polishing Residue

2021 ◽  
Vol 410 ◽  
pp. 699-703
Author(s):  
Valeriya È. Shvarczkopf ◽  
Irina A. Pavlova ◽  
Elena P. Farafontova
Keyword(s):  
Glassy Phase ◽  
Raw Materials ◽  
Foam Glass ◽  
Mixture Preparation ◽  
Cleaning Equipment ◽  
Oil Paints ◽  
Roofing Materials ◽  
Sodium Feldspar ◽  
By Products ◽  
Porcelain Tile

The research focuses on the properties of by-products formed in the production of porcelain stoneware: polishing residue and residue of the mixture-preparation shop. The polishing residue consists of glassy phase (80%), quartz (14%), mullite (5%). Residue of the mixture-preparation shop consists of quartz (~ 18%), muscovite (~ 6.9%), kaolinite (~ 20.5%), calcium-sodium feldspar (~ 51.4%), diopside (~ 2.98%). Polishing residue occurs when polishing porcelain stoneware to create a glossy surface and when polishing the side faces of porcelain stoneware to obtain accurate tile geometry. The particle size of the polishing residue is less than 0.2 mm, and the residue of the mixture-preparation shop is less than 40 microns. Residue of the mixture-preparation shop is formed when cleaning equipment: mills, mixers, slipways, etc. The ways of utilization of by-product are follows: as a filler for the silicate production; for polymer-cement, water-dispersion and oil paints; as a filler for the production of roofing materials, bituminous roofing mastics based on organic binders; raw materials for the production of foam glass materials and products.

Natural Polymers for Biodegradable Dressings to Save the Environment

2021 ◽  
Vol 6 (2) ◽  
Keyword(s):  
Greenhouse Gas Emissions ◽  
Greenhouse Gas ◽  
Renewable Resources ◽  
Raw Materials ◽  
Current System ◽  
Future Generations ◽  
Natural Polymers ◽  
Surgical Masks ◽  
By Products ◽  
Global Water

The current fashion system uses high volumes of non-renewable resources to produce clothes, being responsible for 10% of the global greenhouse gas emissions into the atmosphere every year and 20%of the global water wasted. At the same time people are buying 60%more clothing than 15 Years ago, which going in the landfills, causes 92 million tons of waste each year. This waste has been further increased by the surgical masks used for COVID-19 pandemic. Thus, a new way of designing and producing clothing needs to be incorporated into the current system to facilitate its recycling making it more circular. New tissues, therefore, are proposed made by natural polysaccharides, embedded by micro- Nano capsules of chitin Nano fibrils and Nano lignin all obtained as by- products from food and forestry waste respectively. Thus, pollution and waste will be reduced and the natural raw materials will be maintained for the future generations.

Effects of Dietary Level of Rice Distiller’s Dried Grains on Performance and Meat Quality of Chickens

2021 ◽  
Author(s):  
P.K. Dang ◽  
N.T.P. Giang ◽  
T.T. Nguyen ◽  
S. Chu-Ky ◽  
N.C. Oanh ◽  
...  
Keyword(s):  
Meat Quality ◽  
Broiler Chickens ◽  
Animal Feed ◽  
Raw Materials ◽  
Control Diet ◽  
Broiler Chicks ◽  
Meat Yield ◽  
Broiler Performance ◽  
National University ◽  
By Products

Background: In Vietnam, animal feed mainly depends on imported raw materials, while available agro-industrial by-products are often released into the environment and only a its unsubstantial portion used as an animal feed. Therefore, efficient use of these by-products as animal feed is essential. This work aimed to evaluate the effect of dietary levels of rice distiller’s dried grain (Rice DDG) on broiler performance, meat yield and meat quality. Methods: The research was conducted at the experimental station, Vietnam National University of Agriculture, Vietnam, from May to September 2020. A total of 240 a day-old broiler chicks were randomly assigned into 4 groups with 3 replications to receive 4 diets with different levels of RDDG at 0, 5, 8 and 10% for 14 weeks. Growth, meat yield and meat quality were estimated. Result: ADG was higher in broiler chickens fed diets with rice DDG compared to that in control diet at 12 and 14 weeks (P less than 0.05) while ADFI and FCR were not affected by the diets. There were significantly no differences in meat yield and quality among the diets. In conclusion, rice DDG could be used to partially replace main ingredients in chicken diets.

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