FIRST- AND SECOND-GENERATION VALORISATION OF WASTES AND RESIDUES OCCURRING IN THE FOOD SUPPLY CHAIN

Abstract

Despite the high potential to increase sustainability of food systems, wastes and by-products occurring in the food supply chain are currently only partially valorised at different value-added levels. First-generation valorisation strategies that aim at utilisation of complete material streams for production of animal feed, energy, compost and/or specific consumer applications are already widely implemented and experience further dissemination and/or development (e.g. biohydrogen/biohythane production) – either in the form of single processes or as part of cascade utilisations. Second-generation valorisation strategies comprise various forms of fractionised utilisation of material streams. They rely on integration of adapted recovery and conversion procedures for specific components in order to obtain sequentially different classes of products, e.g. fine chemicals, commodity products and biofuels. Such advanced strategies are particularly suitable for wastes and by-products occurring during industrial food processing. Valorisation of food by-products for functional food is an emerging trend