ABSTRACT
As many global issues start to influence our daily life, people begin to pay attention to sustainable development. In order to find efficient and sustainable ways to provide food products for a growing population in a changing world, extensive efforts and a cross-disciplinary approach are needed and are very important. What is sustainability in food industries, especially with regard to waste byproducts? For example, bagasse including the fibers is left over after the food manufacturing process. Bagasse is the fibrous waste that remains after sugarcane or sorghum stalks as crushed
waste, when their juice essence is extracted. It is currently used mainly as a biofuel for power and heat generation [1, 2] and in the manufacture of pulp [3-5]. However, eco-profile studies measure the re-generation of the waste bagasse and other inputs required to obtain a product by extraction or harvesting of raw plant materials to a finished product at the factory [6]. As people use several plants and products made from them, sustainability involves re-providing natural resources for human but in a manner that supports conservation of limited natural sources.
