15.04.2021 Uni Maastricht, our partner of the SUN Project, is dealing with the question, which potential food safety risks must be considered before the suitable by-products can increase the value of already existing products or be a part of newly created sustainable products.
Therefore, we are very happy to announce that Uni Maastricht published the paper “Valorized Food Processing By-Products in the EU: Finding the Balance between Safety, Nutrition and Sustainability” in the journal MDPI Sustainability!
The paper investigates whether valorizing the most environmentally and economically relevant food processing by-products in the EU can be safe, nutritionally valuable, and sustainable at the same time. The paper focuses on potential food safety considerations and nutritional benefits of creating new food products from spent grains, fruit, vegetable, and tuber by-products, oilseed cakes and meals, cheese whey, and meat by-products. To offer practical relevance, it proposes a decision tree that can aid businesses in deciding whether their by-products can be valorized in a manner that is safe, nutritionally relevant, and sustainable at the same time.
The paper has been published open access: https://doi.org/10.3390/su13084428
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