Total Food: Sustainability of the Agri-Food Chain: Volume 323 (Special Publications) - Hardcover

Hardcover

ISBN 10: 1847557503 ISBN 13: 9781847557506

Publisher: Royal Society of Chemistry, 2009

Synopsis

This book is the proceedings of Total Food 2009 which focused on the sustainable exploitation of agri-food co-products and related biomass.

About this title

About the Author

Keith Waldron is at the Institute of Food Research, Norwich, UK. Keith is a graduate of the University of Edinburgh (Biochemistry, 1981) and University of Glasgow (PhD, 1984). After a research fellowship at the University of Glasgow, he was appointed to the IFR in 1986. He is currently an IFR Senior Scientist, a Fellow of the Institute of Biology, and a Fellow of the Royal Society of Chemistry. In 1999 he was a Royal Institution Scientist for the New Century. He has published widely on the topic of plant cell walls (research papers and university texts) and his research interests currently focus on the exploitation of agri-food chain biomass, and the development of biofuels. Since graduating with an MBA in 2001 for which he received the Open University Ray Nelson Prize, he has devoted time and effort to understanding the potential for innovation in relation to environmental and economic sustainability. This has involved close involvement with the IFR Food & Health Network, particularly the Co-Product Upgrade Cluster which he leads. He has coordinated a number of national and international (EC) projects and PhD studentships, and lectures widely. He recently coordinated the EC STREP "REPRO" and leads several projects funded by the UK DTI and DEFRA. Keith has also been awarded an Honorary Professorship from the University of East Anglia. Graham Moates is at the Institute of Food Research, Norwich, UK and is a research scientist in the exploitation platform. He joined the IFR in 1985 and has worked on a wide variety of projects to help improve our understanding of food ingredients. His research has involved studies into the use of supercritical fluids, plant cell walls, the use of thermoplastic starch as biodegradable packaging, colloids, and ultrasonic characterisation. He is currently involved in two work packages within the EU-funded NovelQ project concerning life cycle assessment of food production systems and the utilisation of food wastes. Craig Faulds is at the Institute of Food Research, Norwich, UK. Craig graduated from the University of Glasgow (BSc, Biochemistry 1984) and went on to look at the production of ligninolytic enzymes in white-rot fungi (MPhil, University of Paisley, 1989) and the enzymatic extraction of phenolic acids from agro-industrial by-products (PhD, University of East Anglia, 1997). In 1995 he was a recipient of Les Prix CÚrÚalier des Organisations CÚrÚaliÞres Franþaises. Craig is currently on Sabbatical at the Centro de Investigaciones Biol¾gicas (CSIC) in Madrid with a Marie Curie Fellowship where he is looking further at the use of enzymes to extract and modify lignin, and he remains a Senior Research Scientist at the IFR. His scientific interests include the interaction between hydrolytic enzymes in the deconstruction and modification of lignocellulosic material, especially cereals and non-woody plants, the use of enzymes as novel probes to detect specific polysaccharides and in the up-grading of plant by-products. He has published over 80 papers looking at the biochemistry of feruloyl esterases which has led to a number of national and international projects looking at applications for these enzymes.

From the Back Cover

This Proceedings Volume provides an overview of current research and development presented at the Total Food 2009 International Conference in Norwich, April 2009. The Total Food series of biennial, international conferences was initiated in 2004 by the Royal Society of Chemistry Food Group and the Institute of Food Research, Norwich. The aim of Total Food is to debate global research and development relevant to exploiting the whole food crop rather than the limited proportion that is consumed at present. For example, many vegetables are subjected to a high degree of trimming during post-harvest processing, and many parts including the outer leaves and stems are often disposed of by landfill. Much of the 'wasted' material is potentially food grade and may also contain important ingredients for further exploitation and the volumes involved are considerable. In the EC, over 500,000 tonnes of onion waste are disposed of per year. In some cases, up to 65% of food-grade material may be discarded during processing, and the EC-funded "AWARENET" report (2004) indicated that up to 222 million tonnes of food chain waste from all food processing sectors are produced annually across the EU. The book is multidisciplinary and international in nature, presenting the latest expertise and covers a broad spectrum of R&D which is being brought to bear in the quest for sustainability. Areas covered include the minimisation of waste through water recycling and energy recovery, value added products from plants and food chain wastes, and the exploitation of low value residues for the production of biofuels. Since the Total Food series began, the issue of food security has become prominent. The increasing global population in conjunction with the use of crops for biofuel production mean that the more efficient exploitation of biomass will be required. The Total Food conferences are well placed to provide regular forums to highlight recent developments and to facilitate knowledge transfer between representatives of the agri-food (and increasingly non-food) industries, scientific research community, legal experts on food-related legislation and waste management, and consumer organisations.

Excerpt. © Reprinted by permission. All rights reserved.

Total Food

Sustainability of the Agri-Food Chain

By K. W. Waldron, G. K. Moates, C. B. Faulds

The Royal Society of Chemistry

Copyright © 2010 The Royal Society of Chemistry
All rights reserved.

ISBN: 978-1-84755-750-6

Contents

Key Drivers, 
A socio-economic perspective on co-product exploitation B. Gremmen, P. van Haperen and J. Lamerichs, 3, 
Value added products - Plants, 
Food applications of novel ingredients from agro-based sustainable sources J.L. Bialek, D. Jarvis and P. Lopez-Sanchez, 17, 
Improving the textural characteristics of brewer's spent grain breads by combination of sour dough and different enzymes V. Stojceska and P. Ainsworth, 27, 
Effect of packaging conditions on shelf-life of bologna sausages made with orange juice wastewater and oregano essential oil M. Viuda-Martos, Y. Ruiz-Navajas, J. Fernández-López, E. Sendra, E. Sayas-Barbera and J.A. Pérez-Álvarez, 32, 
Effects of industrial processing on content and properties of dietary fibre of strawberry wastes P. Torres, F.J. López-Andréu, G. Torres, M. Vidriales, R.M. Esteban, E. Mollá and M.A. Martín Cabrejas, 38, 
Formulation and acceptability studies of high fibre cookies made from pink guava(Psidium guajava) decanter/agro waste H. Chek Zaini, H. Zaiton, C. W. Zanariah and N. Sakinah, 44, 
Extraction of antioxidant compounds from apple pomace H.H. Wijngaard and N. Brunton, 53, 
Extracting novel foam and emulsion stability enhancers from brewers' grain F.A. Husband, A. Jay, C.B. Faulds, K. W. Waldron and P.J. Wilde, 58, 
Biological production of vanillin from ferulic acid obtained from wheat bran hydrolyzates D. Di Gioia, L. Sciubba, M. Ruzzi and F. Fava, 64, 
Methanolic extract of Cistus ladaniferus as a source of phenolic antioxidants for use in foods M. Amensour, M. Viuda-Martos, E. Sendra, J. Abrini, J.A. Pérez-Álvarez and J. Fernández-López, 70, 
Addition of lemon and orange fibers as functional ingredients to a sweetened cheese L. Trigueros, E. Sendra, E. Sayas-Barbera, C. Navarro, J.A. Perez-Alvarez and J. Fernandez-Lopez, 74, 
Application of orange fibre as a functional ingredient in botifarro: a Spanish blood sausage E. Sayas-Barbera, E. Sendra, C. Navarro, J.A. Perez-Alvarez, E. Sánchez-Zapata, M. Viuda-Martos and J. Fernandez-Lopez, 80, 
Prebiotic potential and antimicrobial effect from a by-product of the almond processing industry G. Mandalari, A. Tomaino, G. Bisignano, A. Narbad, K. W. Waldron and M.S. J. Wickham, 86, 
Apple (Mains domestica Borkh. cv Bramley's Seedling) peel waste as a valuable source of natural phenolic antioxidants L. Massini, A. B. Martin Diana, C. Barry Ryan and D. Rico, 90, 
Optimization of cultivation conditions for the production of bacterial phytase from Enterobacter sakazakii ASUIA279 newly isolated from Malaysian maize root A.S.M. Hussin, A.-El. Farouk, H. Salleh, A. Manaf Ali and A. Ideris, 96, 
Utilization of pumpkin flour in expanded breakfast cereals M.N. Norfezah, C.S. Brennan and A. Hardacre, 105, 
Peroxidase and laccase activity as tools to control crosslinking in arabinoxylans J.A. Robertson, C.B. Faulds and K.W. Waldron, 109, 
Effects of storage and associated processing activities on texture, structure and microbiology in novel ingredients from agri-based sustainable sources J. Robertson, S. Collins, K. Maltby, G.K. Moates, J. Newman, E. Saggers, T. Brocklehurst, K. Wellner and K.w. Waldron, 114, 
Antioxidant properties of Gracilaria birdiae and Gracilaria cornea, two red seaweeds from the Brazilian coasts B.W.S. Souza, M.A. Cerqueira, J.T. Martins, J.A. Teixeira and A.A. Vicente, 119, 
Value added products - Fish, meat & dairy, 
Value added products – Fish, meat & dairy Dairy side stream valorisation N. Hotrum, M. Fox, C. Akkerman, P. de Kok and P. de Jong, 129, 
The use of commercial enzymes for the production of potential bioactive peptides from low value bovine muscle and bovine offal proteins R. Di Bernardini, P. Harnedy, D.J. Bolton, J.P. Kerry, E.E. O'Neill and A.M. Mullen, 134, 
Bioactive properties of hydrolysates from Mackerel viscera Z. Khiari, A.B. Martin-Diana, C. Barry-Ryan and D. Rico, 138, 
Comparison between gelatines extracted from Mackerel and Blue Whiting heads using different organic acids Z. Khiari, C. Barry-Ryan, D. Rico and A.B. Martin-Diana, 142, 
Measuring Sustainability, 
LCA for co-product exploitation U. Sonesson, 149, 
Integrated approaches – process and chain, 
Process optimisation D. Napper, J.-K. Kim and I. Bulatov, 157, 
Last Minute Market – Increasing the economic, social and environmental value of unsold products in the food chain A. Segre, L. Falasconi and E. Morganti, 162, 
Energy recovery and technologies for water recovery & recycling, 
Biomethane and biohydrogen from food byproduct C.L. Hansen, J.S. Dustin and R.S. Thompson, 171, 
The effect of alcohols on cellulase activity A. Elliston, C.B. Faulds, C.J. Barry and K.W. Waldron, 181, 
Water recycling and recovery in food and drink processing J. Klemes, H. L. Lam and D.C.Y. Foo, 186, 
Chemical and physiological characterisation of aerobic treatment of rum distillery spentwash using Aspergillus niger M. Watson, L. Corcodel, L. Dufossé and T. Petit, 196, 
Dead fish valorisation by anaerobic digestion A. Esturo, S. Etxebarria, J. Zufia and M. Cebrián, 200, 
Agro-food byproducts and waste as raw materials for the two-stage hydrogen fermentation process R. Grabarczyk and K. Urbaniec, 204, 
Bulk products for food, feed & non-food uses, 
Sustainable dyes from agri-food chain co-products T. Bechtold, A. Mahmud-Ali and S. Komboonchoo, 211, 
Food fraction valorisation as animal feed in the Basque Country S. Ramos, A. Esturo, S. Etxebarria and J. Zufia, 219, 
Asparagus fibres as reinforcing materials for developing 100% biodegradable packaging S. Jaramillo-Carmona, R. Guillén, C. Escrig-Rondan, J.M. Fuentes-Alventosa, G. Rodríguez, A. Lama, A. Jiménez-Araujo, J. Fernández-Bolaños and R. Rodríguez-Arcos, 224, 
Increasing protein extraction yield from duckweed (Lemna obscura) with an ammonia treatment L. Urribarrí, J. Ríos and A. Ferrer, 229, 
Diffusion of bioactive peptides from chitosan-based edible films – effects of temperature and peptides molecular weight A. C. Pinheiro, A.I. Bourbon, M.A.C. Quintas, C. Rocha, J.A. Teixeira and A.A. Vicente, 233, 
Functional properties of Gleditsia triacanthos seeds extracts and their incorporation into galactomannan films for food applications M.A. Cerqueira, B.W.S. Souza, J.T. Martins, J.A. Teixeira and A.A. Vicente, 238, 
An investigation on the effect of formulation and extrusion temperature on physico-chemical characteristics of tomato-enriched snacks Z. Dehghan-Shoar, A. Hardacre, G. Meerdink and C.S. Brennan, 244, 
Subject Index, 249, 

CHAPTER 1

Key Drivers

A SOCIO-ECONOMIC PERSPECTIVE ON CO-PRODUCT EXPLOITATION

B. Gremmen, P. van Haperen and J. Lamerichs

1 INTRODUCTION

Each year very large quantities of food processing waste co-products are produced within the EU. There are four ways to dispose of these co-products: incineration, landfill, animal feed, and composting. However, there is a possible fifth way: the upgrading of co-products. These co-products contain potentially marketable components including nutrients and micronutrients, rheological agents, texturised residues, flavours and colorants. These could be utilised in pharmaceutical, cosmetic and nutraceutical high-value products, as well as in contributing to medium value food and feed ingredients. The economic recovery and up-grading of these components from co-products to provide value-added food-grade commodities not only promises considerable profits but is also vital to sustainable development and to address environmental concerns about waste disposal. Despite these great expectations, agro waste co-products are currently a substantial negative cost for the food industry.

Within the research framework of the EU the REPRO project has developed advanced and integrated (bio) processing methods to enable total transformation of food-derived plant-based co-products into higher value food and feed products. The research has exploited two major food-processing waste co-products which have had relatively little research and development input, but which comprise major waste streams across the EC (and globally): Spent Grain (from the Brewing Industry) representing "hard" cereal residues, and Vegetable trimmings (from the vegetable processing industry) representing "soft" plant food wastes.

The underlying drivers have been to achieve the objective of REPRO whilst avoiding microbiological hazards, ensuring that the co-product processing stream has inbuilt traceability and that the final products comply with existing food regulations and are acceptable to the consumer (environmentally and socioeconomically).

The aim of this paper is to report on the socioeconomic research of REPRO. A team of social scientists has performed an evaluation of the preferences of different stakeholders, and an assessment of the economic feasibility and efficiency of the processes and products. Specific emphasis was paid to differences in concerns and representations of issues between different stakeholders.

Four different social research activities were carried out over a period of three years. In a pilot study a literature review and interviews were used to lay down general concepts for further use. Two Delphi studies, one among the REPRO partners and one among representatives from industry, were performed to determine which elements were more critical in evaluation. Focus group discussions were held to test the relevance of those elements in the eyes of consumers. Finally, a cost/benefit analysis has been performed.

2 PILOT STUDY

2.1. Literature review

The aim of the pilot study was to identify central themes that make up consumers' views of potential risks and benefits attached to new food processing technologies and the introduction of novel (modified or functional) food products. A literature review was made that deals with concepts around waste and dirt, in order to investigate what possible elements can be found here that could form contributing success or failure factors in relation to the nature of the raw material (waste) used to develop novel foods.

The starting point for the literature review does not lie in the specifics of the REPRO project in particular but in the broader issue that REPRO addresses: how do consumers perceive sustainability initiatives such as upgrading agro food-waste. It will also address to what extent consumers judge the application of novel production technologies, and how they come to value sustainable end products in relation to other existing products. Key areas for the study were Novel foods, novel production techniques, risk communication and risk disputes, and sustainability.

There seems to be a partial overlap between novel foods and novel production methods. The absence of tangible products with desirable benefits is seen to have a negative influence. Consumers are presented to perceive food production practices, products and product features as well as possible risks involved, in terms of a trade off between a broad array of competing norms and values. Public risk perception in literature starts to be related not only to food safety issues, but also to lifestyle hazards. The difference between lay and expert perceptions of risk remains valid, although theoretical models about the effect and how to handle the difference vary. Therefore it is suggested to deal with consumer risk perceptions in their own right, rather than in relation to the expert view. Trust plays a greater role than the exact knowledge consumers have in forming their opinion. Consequently, also the effect of providing information in that sense was related to trusting the source, rather than evaluating the quality of information. Extra information reinforced already existing opinions, rather than changing the course thereof. Literature about benefits of functional foods indicates that the opinions about benefits might be construed locally and in context. The image of the basic product plays a role, as well as the cultural association people make with the targeted marketing group. Sustainability is conceptually ambiguous, covering a range of practices and interests.

In the literature several definitions of waste can be found. One possible definition of waste in the context of REPRO is: "Any substance or object the holder discards, intends to discard or is required to discard" is WASTE under the Waste Framework Directive (European Directive 2006/12/EC). Once a substance or object has become waste, it will remain waste until it has been fully recovered and no longer poses a potential threat to the environment or to human health. The above definition handles two dimensions of waste that could be related to cultural values. 1) The moment the wish arrives to discard of something, and 2) The moment discarded matter is recovered or not regarded as waste any longer.

Jean Beaudrillard relates waste to affluence in the sense that wasting necessarily has become a expression of status. They who can afford to waste most, win prestige. Beaudrillard sees wasting as the inherent logic of an economic system that has folded back into itself: destruction as the modern engine for economic growth. Creating waste or discarding matter in this light becomes an expression of affluence and from here on it can be expected that consumers possess a need to show affluence by becoming more particular of what they eat and what they throw away.

Mary Douglas brings up the perspective of classification of matter. Dirt would be "matter out of place". Ordering our world is partly done on the basis of classification of matter and behaviour in physical space. It thus not only determines how matter is regarded, but also where it should be physically placed. Matter out of place is disturbing this order and therefore is culturally contaminating. The place where it is stored or dumped or retrieved from stigmatises. Food becomes dirty when it is found in the wrong place, such as a waste container. Unclean, untidy, dirty, these are denominations created by matter not being in the place where it belongs. This could imply that a bad carrot can still be used as it is taken from a case of carrots, but not any longer when it is taken from a landfill. Waste as a category comes into play whenever residue in the food industry is too problematic to keep within the limits of food safety regulations. Isolation, contamination, etc. all have to be kept under check. Regulatory restrictions and environmentalism are the expression that waste has become just that which doesn't belong in either nature or (physical) society and therefore also has become something that is per definition out of place till some method or strategy has been found to reposition or re-classify it in such a way that it falls under either nature or culture again. This can either be a technical solution to rework the waste, or a shift in classification.

The idea that (reprocessed) co-products become culturally acceptable once they are assigned a proper place in our day to day life is underpinned by already existing products, which do not carry negative associations, for example bran and germ (from the milling of whole grains into refined grains), pectin ( recovered from the remains of processed fruit), collagen and gelatin (from the boiled skin and other parts of slaughtered livestock), and whey (from cheese manufacturing).

The theory of Mary Douglas could be very relevant for consumer research, as it implies that when co-products receive a decent classification and a decent place in the production process, they do not contaminate anymore, therefore would not be considered waste any longer. However, in line with Douglas's theory, there is a hierarchy of waste discernable from waste that can easily be handled to waste that cannot be touched, nearing taboo. The disgust waste provokes, is directly related to taboo. Waste in relation to taboo carries the connotation of excretion. In this way it relates to the extent to which it is processed, decomposed, digested, etc.

Viewed in respect to co-products of the processing industry it could thus be expected that there is the following hierarchy: left over produce after selection (small apples, crooked carrots etc), being of insufficient quality; left over produce after cleaning, cutting (cabbage cuts, cauliflower leaves etc), or left over produce after peeling (shells of pulses, shafts etc); being leftover, residue, etc.; left over produce after processing (BSG, etc), waste, spoils, garbage, etc.

The theory of Beaudrillard implies that even if technology is developed to reprocess by-products, it might have little appeal to consumers who, from a desire to show affluence, need a certain amount of "wasting". It also hints at a prediction that reprocessing will not reduce the absolute amount of waste, as waste production is needed to feed a growing economy. Reprocessing would only create an opportunity to waste more somewhere else.

2.2 Interviews with retailers

A series of nine interviews was held with retailers from speciality food shops in the Netherlands (Wageningen and Eindhoven) and the United Kingdom (Glasgow) to present their views on the REPRO project. First, the respondents were asked to read one of two texts on the REPRO approach: one text being written in a very popular language and containing a number of highly predictable puns, and another text representing more factual information in a neutral way. The aim was to see whether the way information is brought influences the respondents' opinion.

What did the respondents think about the REPRO approach? The idea of reusing waste already exists but is nevertheless found interesting by retailers. The REPRO approach gives a new solution to the food waste problem, which is defined as 'mountains and mountains' of waste. Only one retailer thought it would be a trivial enterprise to reuse vegetable trimmings as the basis for new food products.

(Continues...)

Excerpted from Total Food by K. W. Waldron, G. K. Moates, C. B. Faulds. Copyright © 2010 The Royal Society of Chemistry. Excerpted by permission of The Royal Society of Chemistry.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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Edition details

• Publisher: Royal Society of Chemistry
• Publication date: 2009
• Language: English
• ISBN 10: 1847557503
• ISBN 13: 9781847557506
• Binding: Hardcover
• Number of pages: 262
• Editor: Keith Waldron