GOMEZ ZAVAGLIA Andrea
Revalorization of food losses and food co-products
JESÚS SIMAL-GÁNDARA, TRIPTI AGARWAL, MAHNAZ ESTEKI, ANDREA GOMEZ-ZAVAGLIA, JIANBO XIAO.
Frontiers in Sustainable Food Systems
Frontiers Media S.A.
According to the report on the World State of Food and Agriculture 2019, progress in the fight against food loss and waste, and the reduction of food loss, help to improve the sustainability of the environment, while the reduction of waste benefits food security. According to the FAO, the Food and Agriculture Organization of the United Nations, global food waste represents a third of total food produced for consumption, ~1.6 billion tons per year, which represents a cost of ? 730 million/year. The food groups that stand out for their highest percentages of losses are fruits and vegetables, and roots and tubers, both with a 45% loss. It is followed by fish and marine products with 35%, and cereals with 30%. Both food losses and its co-products are very rich sources of nutrients and other bioactive substances that, once extracted, represent very valuable ingredients for the elaboration of functional and nutraceutical foods (among other products). The extraction and isolation of these compounds allow for their use in other sectors (yogurts and dairy products, juices and beverages, energy bars, etc.), as ingredients that favor certain functions when ingesting them.