Dairy Mapping: Summary of sources of dairy wastes and by-products
Audio presentation report summarising a mapping exercise carried out across 16 products types within the dairy sector to identify the wastes and by-products generated within the dairy manufacturing process with the aim of determining where there is the greatest potential to minimise wastes and by-products through process changes or valorisation
Presentation report providing valorisation options for acid whey, salty whey and milk separator desludge. These range from food ingredients and nutraceuticals through to fermentation and algae- derived products, and explains how these are evolving into value-added uses.
Report that looks at the unavoidable surplus in the bakery sector and looks to maximise the value of the resource embodied in it. The key opportunities identified are: production of high value chemicals & pharmaceuticals; beer; and pet food.
Report looks at the unavoidable surplus in the cider product sector and looks to maximise the value of the resource embodied in it. The key opportunities identified are: production of Ciderkin; flavour/aroma compounds: extraction and use in cider; pet food ingredient; herbal/fruit tea ingredient; and extraction of high value chemicals: pectin.
Report looks at the unavoidable surplus in the fresh produce sector and looks to maximise the value of the resource embodied in it. The key opportunities identified are: dried/pelletized carrots (to be used in pet food industry, as a dietary fibre and composite material); pet food ingredient; colourants; composite material (nano-cellulose fibres to be used in: paints and coatings, personal care, home care, cosmetics, concrete, drilling fluids)
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