Your Partner for Complete “New Product Development”

VALORIZATION FRUIT AND VEGETABLE
BY-PRODUCTS
IN FOOD INDUSTRY
October...
Every kind of fruit or
vegetable has got byproducts and they are
potantial to new product
sources before go to
dustbin!
Oc...
For example, zest and albedo are equal to
about 1/3 of the raw material in citrus fruits.
Citrus fruit peels may be used i...
Broccoli sales in the market with whole
body but usually using 25% of the body in
to frozen industry or fresh to home
cons...
Raw material - Fruit & Vegetables
FOOD PROCESS
storage

cleaning

cuting

reception

removing leaves

slicing

calibration...
Example of by-products and their potential valorization
Apple juice process

By-products

Peel

Source of pectin
productio...
Example of by-products and their potential valorization
Orange juice process

By-products

Peel

Source of bakery
industry...
Example of by-products and their potential valorization
Broccoli frozen or
canned food process

By-products

Stem of brocc...
Example of by-products and their potential valorization
Corn frozen or canned
food process

(3)

By-products

Corn silk

C...
CREAFEM FOOD CONSULTING® is partner of "Food and Agriculture
Organization of the United Nations : SAVE FOOD: Global Initia...
CREAFEM FOOD CONSULTING® invites you to join the group
of « 1.3 billion ton per year food waste looking for future! Food
B...
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CREAFEM FOOD CONSULTING -VALORIZATION FOOD BY-PRODUCTS

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CREAFEM FOOD CONSULTING -VALORIZATION FOOD BY-PRODUCTS

  1. 1. Your Partner for Complete “New Product Development” VALORIZATION FRUIT AND VEGETABLE BY-PRODUCTS IN FOOD INDUSTRY October 2013
  2. 2. Every kind of fruit or vegetable has got byproducts and they are potantial to new product sources before go to dustbin! October 2013
  3. 3. For example, zest and albedo are equal to about 1/3 of the raw material in citrus fruits. Citrus fruit peels may be used in food industry after various processes and treatments. For instance, they are used in paste and cake production, jam production, and production of fruit aroma, fruit extract or pectin production. Another peel is equal to about 12 % of the raw material in apple. Peel of apple is using to produce pectin like lemon peel.(1) October 2013
  4. 4. Broccoli sales in the market with whole body but usually using 25% of the body in to frozen industry or fresh to home consumption. The rest of 75% broccoli stems C vitamin content within reach to 186 mg/100 g. However orange C vitamin content is 50 mg/100 g. Stem of broccoli can be pass drying process and after it can be use instant soup product.(1) October 2013
  5. 5. Raw material - Fruit & Vegetables FOOD PROCESS storage cleaning cuting reception removing leaves slicing calibration removing seeds filling elimination with quality criteria of clients peeling By-products By-products of Fruit & Vegetables are peel, zest ,albedo, seed, stem, leaves, pulp etc. The part of fruit and vegetables do not used in the main production and these are not waste yet in the process. October 2013
  6. 6. Example of by-products and their potential valorization Apple juice process By-products Peel Source of pectin production October 2013 Pulp Seeds Source of Quercetin (flavonoide, antioxydant)
  7. 7. Example of by-products and their potential valorization Orange juice process By-products Peel Source of bakery industry ingredients October 2013 Source of candy industry ingredients Source of flavor industry
  8. 8. Example of by-products and their potential valorization Broccoli frozen or canned food process By-products Stem of broccoli has got high amount of C vitamin and invert sugar Source of invert sugar production October 2013 Source of soup production Source of garnish for canned food or frozen food industry
  9. 9. Example of by-products and their potential valorization Corn frozen or canned food process (3) By-products Corn silk Corn leaves Production of tea or pharmacological product for treatment of various disorders of urinary tract infection or kidney October 2013
  10. 10. CREAFEM FOOD CONSULTING® is partner of "Food and Agriculture Organization of the United Nations : SAVE FOOD: Global Initiative on Food Losses and Waste Reduction" October 2013
  11. 11. CREAFEM FOOD CONSULTING® invites you to join the group of « 1.3 billion ton per year food waste looking for future! Food By-products Exchange Platform » The aim of this project-platform create networking between food producer and help them to create new value-added product with food by-products such as peels, cores, seeds, pulp, leaves, stem or sprouts, the part of the fruit and vegetable not used in the main production activity. http://www.linkedin.com/groups/13-BILLION-TON-PER-YEAR-5189650/about References for the presentation : 1) “Utilization of Food By-products In The Food Industry” by Muge Debrun. The Fifth International Congress On Food Industry-New Aspects On Food Processing 1995. 2) Global Food Losses and Food Waste: Save Food at Interpack 2011 Düsseldorf, Germany, by J. Gustavsson, C. Cederberg, U. Sonesson (SIK Sweden) et R. van Otterdijk, A. Meybeck (FAO Italy). 3) Photo by Photofarmer-Flickr October 2013

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