WASTE MINIMIZATION MANAGEMENT

AND CO-PRODUCT RECOVERY IN FOOD

PROCESSING

Group 1
Sarah , Rabia, Asma,Jannat
CONTENTS

• Introduction
• Definition of waste
• Diversification and risk
• Biological basis of biowaste
• Waste hierarchy
• Novel food legislation
• Implementation of the waste hierarchy of waste
• High value components and whole waste exploitation
• Future trends
Introduction

• In the last 50 years there is an immense increase in the

demand for food due to the rapid growth in the world
population and the increase in wealth.
• It has been an intestification of agriculture , food
production , transport and storage.
Production:-
• meat production (200 million tonnes)
• dairy milk production(514 million tonnes)
• cereal production (2 billion tonnes)
continue..

• In money rich and time poor developed countries, the

increase consumption of ready to eat canned,
frozen ,dried and fresh meals.
• Food processing generate waste of approx. 3 billion
tonnes each year in Europe and member states produced
in the region of 222 million tonnes of food waste and
byproduct.
• Why so much food processing waste is produced?
• economic
• technological
Continue..

• In the past food waste has been disposed as

• feed
• by composting
• municipal waste disposal
• majority of food processing system were developed when
waste disposal was not the issue because the value
added by processing a portion of raw food material to
create high price products
Growth of global human population
European food waste
Definition of waste

• waste is the material that are not prime product for which
the generator has no further use for their own purpose of
production , transformation or consumption and which he
discard or intended or is required to discard.
• waste may be generated during the extraction of raw
material during the processing of raw materials to final
products , during the consumption of final products and
during any other human activity.
Diversification and risk
It is difficult to exploiting food processing waste according to
the bussiness management perspective.
Risks:-
• co-products are not utilized by parent processors.
• formulation of new product would require a degree of
diversification for new market which is not attractive to
food players.
• processors should prefer their waste to be removed by
third party.
• rapid deterioration of biological material result in loss of
food grade potential and associated value.
Ansoff”s matrix
Biological basis of biowaste

• Biowaste:-
Waste capable of undergoing anerobic or aerobic
decomposition such as food and garden waste ,paper and
cardboard
Origin:-
• plant ( waste include vegetable and fruit trimming cereal
residue)
• animal ( blood ,bone and neural tissue with waste from
dairy processing)
• fungal and bacterial source
The waste hierarchy
Novel food legislation
High value component and whole waste exploitation
Implementation of the waste hierarchy concept
Future trends

• Large increase in fuel costs and the pressure to reduce

carbon emissions are bound to have a significant impact
on food change.
• The cost of food processing and transport will increase as
well as demand to use more land for non food crop
production.
• In order to evaluate this complex arena from
environmental and economic perspective the demand for
user friendly LCA is likely to increase.