Food by-products – potential uses, recovering nutrients and maximising their value
14 September 2011
RELAY RESEARCH WORKSHOP
Processing foods generates a significant amount of by-products and their disposal incurs considerable cost to processors and represents a significant environmental hazard. Added to this, processors are now legally required to put in place systems to reduce by-products.
There is a growing awareness that many food by-products are under-utilised and represent a valuable resource if treated in the correct manner. They can be a source of beneficial nutrients (fibre, vitamin minerals), bioactive components (peptides, polyphenols, carotenoids, β-glucans) as well as components which can perform technological functions in foods (e.g. flavour compounds, emulsifiers).
This workshop will focus on;
- Beef
- Glycoalkaloids from potato peel
- Brassicas e.g. cabbages
- Apiaceaes e.g. carrots
- Alliums e.g. onions
- Brewers spent grain - a co-product of the brewing industry
- Apple pomace from the juice and cider industries
- Marine by-products
A case study on glycoalkaloids derived from potato peel will be presented, this includes their extraction and results from anti-carcinogenic tests carried out on them.
Another talk will focus on agronomical (brassicas, apiaceaes and alliums) waste as this is particularly interesting for developing innovative healthy products because;
(1) the ingredient being a by-product is a cheap source of bioactives
(2) normally a large percentage of this waste can be immediately used for human/animal consumption, adding value to a worthless by-product;
(3) it reduces amount of waste generated in another industry maximising yield for producers and representing a more sustainable way of producing than previously done
Marine by-products will also be highlighted as some contain bioactive components that can be used in functional foods and beverages.
Brewers' spent grain is a co-product of the brewing industry. Studies on the extraction and characterisation of Brewers spent grain-derived protein and phenolic compounds will be outlined.
Trials on apple pomace will be highlighted showing their inclusion in baked goods as a nutritious ingredient.
Food by-products can be treated and then added to soil to improve its fertility. Results showing the ability of treated by-products to improve the chemical conditioning of soils will be summarised.
This workshop includes a series of short, informative presentations in layman's language with time for questions and answers, discussion and networking.
Who should attend?
This workshop will be of interest to those in all food industries. Managers, technical, production, quality, R&D and marketing personnel are welcome to attend.
Download the full programme and information for registering at:
http://www.relayresearch.ie/Public/WorkshopDetail.aspx?WorkshopID=710
Venue
Teagasc Food Research Centre, Ashtown, Dublin 15
