![]() New waste-to-protein technologies therefore offer promising alternative protein sources that could increase food sustainability and security, whilst also addressing global malnutrition, the study’s authors stressed. Fermentation is one technology which could make a difference. In the UK alone, 1.5 million tonnes of organic waste are created from the production of food, such as meat, diary, fruit and brewing products. Yet 1.3bn tonnes of wasted food and 11.1bn tonnes of crop residues such as wheat straw are being produced annually. ![]() Recent disruption to global food supply chains has significantly increased the projected number of people suffering from malnutrition from 841 million to 909 million people by 2030, she added. We currently throw away billions of tonnes of perfectly usable organic waste every year but by using sustainable bio-converters we can transform this food waste into a valuable protein resource.” They concluded that using just one of these processes to convert agricultural food waste could provide three times the amount of protein the average person needs to feed every person in the world, every day.įirst author Ellen Piercy, from King’s College London, said: “Reducing our waste by creating an economy powered by nature is crucial for fighting climate change. The researchers looked at three different sustainable waste-to-protein technologies: microbial protein, insects as bio-converters, and bio-physicochemical treatments. Their new paper, published in Green Chemistry, claims to be the first-time researchers have extensively reviewed sustainable waste-to-protein technologies converting three main organic waste streams including agricultural residues (the unused part of the crop plant), food and drink industry waste and the organic fraction of municipal solid waste (i.e. Researchers from King’s College London agree that converting waste streams into protein using new technologies could solve malnutrition, reduce the pressure on agriculture and food supply chains caused by the COVID-19 pandemic and fight climate change. Not only do these sophisticated solutions promise to reduce the environmental impact and improve the nutritional credentials of current food production, they can also provide alternative revenue sources. Or Estonia’s ÄIO, which is upcycling sawdust and other by-products of the wood and agricultural industry into alternative oils and fats. Take Israeli food tech start-up Mush Foods which has developed its mycelium protein ingredient, called 50CUT, which is grown from side streams from coffee, beer, soy, and corn production. Emulsifiers, stabilisers, hydrocolloidsįood innovators are hard at work finding elegant ways of making use of ingredients that otherwise would not have gone to human consumption.Chocolate and confectionery ingredients. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |