Total Food: Sustainability of the Agri - Food Chain (Special Publication)

Total Food Sustainability of the Agri-Food Chain

Edited by K. W. Waldron, G. K. Moates Institute of Food Research, Norwich, UK C. B. Faulds Centro de Investigaciones Biológicas (CSIC), Madrid, Spain

Preface 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. 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. 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 foodrelated legislation and waste management, and consumer organisations. We gratefully acknowledge financial sponsorship from the following organisations without whose help the 2009 conference would not have been possible: the International AgriTechnology Centre, the Institute of Food Research, the Food & Health Network, Norwich Research Park and Achor International. Information and downloads: Total Food 2009 Conference details, abstracts and presentations may be obtained from the website: http://www.ifr.ac.uk/totalfood2009/ Total Food 2004: Presentations, abstracts and the complete Proceedings Volume may be downloaded from the website http://www.totalfood2004.com/

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

Contents

Key Drivers A socio-economic perspective on co-product exploitation B. Gremmen, P. van Haperen and J. Lamerichs

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Value added products - Plants Food applications of novel ingredients from agro-based sustainable sources J.L. Bialek, D. Jarvis and P. Lopez-Sanchez

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Improving the textural characteristics of brewer’s spent grain breads by combination of sour dough and different enzymes V. Stojceska and P. Ainsworth

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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

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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

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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

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Extraction of antioxidant compounds from apple pomace H.H. Wijngaard and N. Brunton

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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

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Biological production of vanillin from ferulic acid obtained from wheat bran hydrolyzates D. Di Gioia, L. Sciubba, M. Ruzzi and F. Fava

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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

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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

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Increasing protein extraction yield from duckweed (Lemna obscura) with an ammonia treatment L. Urribarrí, J. Ríos and A. Ferrer

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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

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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

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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

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Subject Index

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included questions that addressed the feasibility and significance of REPRO’s contribution to reprocess food waste and whether the trajectories REPRO is working on (BSG, trimmings) are best suited to reach the project’s goals. Similar to what was said previously, for some parts REPRO can be considered a project which aim is to exemplify processes and tools, but for another part the actual significance or feasibility cannot be determined yet. Critical remarks are made with regard to whether the trajectories are best suited to reach the project’s goals, and to feasibility in terms of economical feasibility (the costs involved). 3.2 Delphi study among Stakeholders In the Delphi study among stakeholders we used almost the method as in the Delphi study among Repro members. The differences were that we used ranking questions as well, the “no opinion” option was left out, and the questionnaire was restricted to 16 questions. From the 54 invited candidates only 16 eventually responded. The main result was that the diverging viewpoints were concerned with the relative importance of communication towards consumers and product-origin-information, the relative importance of increased quality and hazard control and, the appropriateness of existing reprocessing technology. Food safety and quality control was seen as the core issue in relation to consumer trust and acceptance, but communication was considered important by others as a precaution to win trust and handle negative reactions. The idea for consumers to know that food was produced from waste was seen as rather threatening, while reprocessing itself was not seen as risky, just uneconomical for the moment. This in contrast to remarks that the origin of the by product itself plays an important role. Reprocessing inside the production chain is seen as more acceptable than outside, reprocessing vegetable matter more consumer acceptable than animal products. Legislation and quality control was not perceived to cause greater waste streams, although it alternately was regarded as an obstacle to further utilize by-products. Waste handling legislation was also indicated to form a possible incentive in stimulating reprocessing techniques. Where some reported a lack of technology for reprocessing, others indicated economic incentives were missing to employ existing known reprocessing technology. Others again were pointing out that the existing techniques were lacking an outlook for profitable and acceptable products. Overall in the study, it appeared that although there was sufficient interest in discussing quality aspects of reprocessing of food products, the stakeholders in majority choose techniques for volume reduction and water recycling –not resulting in food products- as the most promising areas for reprocessing.

4 FOCUS GROUP DISCUSSIONS Focus groups are used to discover what people think and feel with the intention to define the concept of satisfaction, identify the relevant ingredients of satisfaction and discover the conditions or circumstances that influence satisfaction. Characteristics of a focus group: people who possess certain characteristics and provide qualitative data in a focused discussion to help understand the topic of interest. Four focus groups were conducted of respectively 8, 10, 10 and 9 respondents, a total of 37 respondents. After completing the fourth focus group theoretical saturation was reached: the range of ideas was heard, answers overlapped. Moreover, it was not doable to conduct more focus groups in the Netherlands as well as any abroad with the time and resources available. The duration of

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Value Added Products - Plants

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plateau. A 2hr-time scale was used for the further study of the particle size effect on the gel formation. 30000