ABSTRACT
Food industries are mainly based on natural plant-derived agro-products, and animal products. ¢e major food industries mainly include fruits and vegetables, spices, sugarcane; bakeries, confectioneries, oilseeds, beverages; milk and milk-based products, egg, meat, and sea food. In these industries food processing results in a range of wastes and by-products according to the types of raw material processed for deriving food and the respective processing technologies employed. During food processing, the food source material and the processing aids that enter the food production process exist either as a desired product or as a product-specific waste (Russ and Schnappinger 2007). Although most of the desired components are already extracted from the source material, they may contain other potentially useful components that merit consideration as a raw material in allied or other industries. In this chapter, the current state of the art practiced by food processing industries for safe and effective management of food processing by-products and wastes is discussed with the perspective of industrial ecology and life cycle analysis.
