Blending side streams. A potential solution to reach a resource efficient, circular, zero-waste food system
Norbert Raak,
Susanne Struck,
Doris Jaros,
Isabel Hernando,
İbrahim Gülseren,
Anna Michalska-Ciechanowska,
Roberto Foschino,
Milena Corredig,
Harald Rohm
Affiliations
Norbert Raak
Department of Food Science and CiFOOD Centre for Innovative Food Research, Aarhus University, Agro Food Park 48, N, Aarhus 8200, Denmark
Susanne Struck
Chair of Food Engineering, Technische Universität Dresden, Dresden 01062, Germany
Doris Jaros
Chair of Food Engineering, Technische Universität Dresden, Dresden 01062, Germany
Isabel Hernando
Research Group of Food Microstructure and Chemistry, Universitat Politécnica de Valencia, Valencia 46022, Spain
İbrahim Gülseren
Department of Food Engineering, İstanbul S. Zaim University, İstanbul, Turkey
Anna Michalska-Ciechanowska
Department of Fruit, Vegetable and Plant Nutraceutical Technology, Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, Chelmonskiego 37, Wroclaw 51-630, Poland
Roberto Foschino
Department of Biomedical, Surgical and Dental Sciences, Università degli Studi di Milano, Milan 20133, Italy
Milena Corredig
Department of Food Science and CiFOOD Centre for Innovative Food Research, Aarhus University, Agro Food Park 48, N, Aarhus 8200, Denmark
Harald Rohm
Chair of Food Engineering, Technische Universität Dresden, Dresden 01062, Germany; Corresponding author.
Reduction of production losses and increasing resource efficiency is needed to improve sustainability of the food supply chain. One approach to reach more resource-efficient, circular food systems is blending and processing side streams, especially when blending increases their value through compositional, nutritional or functional synergies. In this perspective we present a case study for valorizing sunflower oil press cake and whey. As the need for specialty products grows, small and medium-sized seed oil producers will be challenged with by-products. Similarly, small and geographically scattered dairy companies are faced with inadequate supply chains not allowing handling and downstream processing of whey. By combining two side streams, and applying simple processing steps and novel fermentation approaches, it would be possible not only to improve circularity of the value chain, but also to develop innovative ingredient platforms. A series of solutions appealing to various end users, from beverage producers to bakeries and snack applications, can be developed from fermented side stream blends when specific demands to ensure food safety and appropriate sensory quality are met.
