A biorefinery approach that produces a dye and a possible nutraceutical for use in supplements has been outlined by scientists, who think there may be commercial value from these natural waste products.
Food manufacturers should leave no stone unturned as they search for ways to decrease waste and increase the value of manufacturing waste streams, says Steve Osborn of Leatherhead Food Research.
Waste from pineapple processing could provide a range of value added ingredients for the food industry, including a new source of the enzyme bromelain, say researchers.
Water, we save. Energy, we conserve. But food, it seems, we can
waste, junk and bin and no-one cares. Except one crusader, whose
20-year project has proven what should have been obvious in the
first place: our attitude to food is...