ABSTRACT
In this chapter we introduce the concepts of upcycling and valorisation of food waste by highlighting some work at the University of Nottingham looking at valorisation of feed-stocks from brewers’ spent grain, Citrus waste, Pea Haulm and Bran, producing value-added products spanning macronutrients: fibre and protein, and lipids (chloroplast-rich fractions and waxes), as well as identifying carry over of micronutrients, as a result of careful and sustainable processing. The functionalised materials provide novel structuring capability and also nutritional benefits. Finally, a case study is presented turning food by-products into functionalised food ingredients that have been used to produce safe ingredients and final products with higher dietary fibre content, where products were well accepted in initial sensory tests, providing waste reduction and lower carbon emissions across the supply chain.
