The valorisation of waste and by-products from the food industry plays a key role in promoting environmental sustainability and in the development of new economic opportunities. By-product waste from the food industry is in fact characterized by a good residual percentage of bioactive compounds such as lipids, proteins, carbohydrates and dietary fibres, which vary according to the type of raw material. The extraction of macromolecules of food industry by-products creates circular economy opportunities, allowing waste to be transformed into raw materials for new production cycles. This favors the reduction of dependence on petroleum sources and promotes the use of biodegradable and compostable materials. In particular, proteins can be applied in human and animal nutrition or in the production of films for applications in the food and pharmaceutical fields. In the first case, the extraction of these biomacromolecules involves the use of processes with low environmental impact and compatible with the application in the field of nutrition.
The waste and by-products of the food industry can also be applied as medium in submerged fermentations for the production of different compounds such as bioplastics, organic acids and antioxidant molecules or in solid state fermentations (SSF) for the production of foods with a high protein. The products find applications in sectors as diverse as sustainable packaging, the production of organic fertilizers and the pharmaceutical industry. These innovative processes reduce the environmental impact associated with the disposal of food waste, contributing to the recovery of precious resources and the reduction of greenhouse gas emissions.