Food Industry Protein By-Products and Their Applications

Abstract Globally, the food industry is one of the most important sectors. In Europe, the food industry is the second largest manufacturing sector, equal to €1017 billion for the EU-27 countries. In Canada, the industry accounts for the largest share of the manufacturing sector’s GDP, and it continues to grow. The food industry generates large volumes of food production wastes every year. According to the Food and Agriculture Organization of the United Nations, approximately 1.3 billion tons of edible food waste is created on an annual basis, equivalent to one-third of the food produced globally being lost or wasted. Food wastes are residues of high organic load, which are removed from the production process as undesirable materials. However, there are many potential benefits that can be achieved from the reutilization of these food-processing by-products, such as the reduction in waste disposal costs and extra revenue from the creation of value-added products. Therefore, there is an increased interest in the use of food by-products for the recovery of functional compounds and/or to develop new value-added products. Food protein by-products are particularly promising, as they can be developed into products that have applications in various industries including the food, nutraceutical and pharmaceutical, animal feed, and biofuel industries. This chapter examines food protein by-products, starting with an introduction to food industry waste and by-products. This is followed by a discussion of significant sources of food protein by-products and their applications. Finally, future directions are discussed.

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