Infodoc : Sciences, Techniques et Culture

Part 1 Economic and legislative drivers for waste management and co-product recovery
1 Sustainable value stream mapping in the food industry
1.1 Background
1.2 The lean paradigm
1.3 Value stream mapping
1.4 Environmental issues and the lean paradigm
1.5 Sustainable value stream mapping
1.6 Extending sustainable value stream mapping to include other environmental performance indicators
1.7 Mapping of environmental performance indicators[...]

Part 1 Economic and legislative drivers for waste management and co-product recovery
1 Sustainable value stream mapping in the food industry
1.1 Background
1.2 The lean paradigm
1.3 Value stream mapping
1.4 Environmental issues and the lean paradigm
1.5 Sustainable value stream mapping
1.6 Extending sustainable value stream mapping to include other environmental performance indicators
1.7 Mapping of environmental performance indicators
1.8 Example of the application of extended sustainable value stream mapping
1.9 Difficulties in applying sustainable value stream mapping and possible solutions
1.10 Conclusions
1.11 Acknowledgements
1.12 References
2 Economics of food waste co-product exploitation
2.1 Introduction
2.2 Legislative drivers of food waste co-product exploitation in the EU
2.3 Two examples of cost/benefit analysis in food waste co- product exploitation
2.4 Future trends
2.5 References
3 Regulatory requirements for valorisation of food-chain co-products in the European Union
3.1 Introduction
3.2 Assessment of permissibility
3.3 Assessment model for regulatory acceptance
3.4 Legislation regarding permissibility of input substances
3.5 Legislation regarding permissibility of additions
3.6 Legislation regarding permissibility of output substances
3.7 Legislation regarding processing
3.8 Future trends
3.9 Sources of further information and advice
3.10 References
Part Il Environmental systems analysis and cIosed-loop factories
4 Application of life cycle assessment (LCA) in reducing waste and developing co-products in food processing
4.1 Introduction
4.2 Key drivers for using environmental systems analysis in planning of food waste reduction and co-product exploitation strategies
4.3 Life cycle assessment (LCA)
4.4 Examples of environmental systems analysis in food waste reduction and co-product exploitation strategies
4.5 Future trends
4.6 References
S Use of life cycle assessment (LCA) to ecodesign a food product
5.1 lntroduction
5.2 Methodology, key factors and main strategies to ecodesign a food product
5.3 Future trends
5.4 A brief case study
5.5 References
6 Closed-Ioop production for waste reduction in food production
6.1 Introduction
6.2 Key reason for reducing waste
6.3 Technologies for closed-Ioop factories
6.4 Industry examples
6.5 Future trends
6.6 Sources for further information and advice
6.7 References
7 Step change towards net zero environmental impact in food processing: the cIosed-loop approach
7.1 Introduction
7.2 Working detinitions
7.3 Background: productive change in food processing
7.4 Step change towards net zero: the single plant
7.5 Step change towards net zero: whole systems
7.6 Example: closed loop trials with remanufactured plastics packaging materials
7.7 Expected future trends
7.8 Sources of further information
7.9 References
8 Water footprint, water recycling and food industry supply chains
8.1 Introduction
8.2 Water footprint (WFP) and life cycle assessment (LCA) in the food industry
8.3 Regional energy supply chain/water total site
8.4 Simultaneous minimisation of energy and water
8.5 Technologies and techniques for water recycling
8.6 Water integration and water minimisation
8.7 References
9 Hygienic and sustainable use and reuse of water and energy in food factories
9.1 Introduction: water and energy use in food industries
9.2 Sustainable energy and water use and recycling in food industries
9.3 Process integration for effluent treatment and product recovery
9.4 Combined energy and water minimisation
9.5 Recovery of organic materials from process water
9.6 Sources for further information and advice
9.7 References
10 Technologies to reduce refrigeration energy consumption in the food industry
10.1 Introduction: refrigeration energy consumption in the food industry
10.2 Key drivers for reducing energy consumption in the food industry
10.3 Refrigeration systems in the food industry
10.4 Process optimisation
10.5 New or alternative refrigeration methods and systems
10.6 Equipment operation and optimisation
10.7 Structure of refrigerated rooms
10.8 New refrigeration systems
10.9 Heat recovery
10.10 Future refrigeration technologies
10.11 Future trends
10.12 Sources of further information and advice
10.13 References
11 Sustainable food packaging
11.1 Role of food packaging
11.2 Definitions of sustainability and sustainable development
11.3 Sustainable packaging definitions
11.4 Guidelines, metrics and tools for design of sustainable packaging
11.5 Market size and predicted growth of sustainable food packaging
11.6 Key drivers for development of sustainable food packaging
11.7 Food packaging, waste management and sustainability
11.8 Future trends
11.9 Sources of further information and advice
11.10 References
Part III Exploitation of co-products as food and feed ingredients
12 Enzymes for the valorisation of fruit- and vegetable-based co-products
12.1 Introduction
12.2 Economical and environmental key reasons for upgrading fruit- and vegetable-based co-products
12.3 Structural and compositional major obstacles
12.4 Enzymes potentially involved in the degradation of fruit- and vegetable-based co-products
12.5 Targeted enzymatic treatments for upgrading fruit- and vegetable-based co-products
12.6 Future trends
12.7 Sources of further information and advice
12.8 References
13 A modular strategy for processing of fruit and vegetable wastes into value-added products
13 .1 Introduction
13.2 Strategy for the development of multifunctional food ingredients based on vegetable residues: the upgrading concept
13.3 Synchronisation of all product streams for improved utilisation of organic residues
13.4 Selected examples of the sustainability concept in practice
13.5 Oil press cake for decalactone aroma generation
13.6 Adsorption of ecotoxic chemicals employing vegetable bioadsorbents
13.7 Multifunctional food ingredients in novel products
13 .8 Future trends
13.9 Sources of further information and advice
13.10 Further reading
13.11 References
14 Conversion of fruit and vegetable processing wastes into value-added products through solid-state fermentation
14.1 Introduction
14.2 Conversion by solid-state fermentation
14.3 Bioconversion to flavours by solid-state fermentation
14.4 Biotechnical enzyme production using vegetable residues
14.5 References vegetable juices from food co-products
15.1 Introduction
15.2 Sourcing of raw materials
15.3 Market opportunities
15.4 Technology and processing
15.5 Chain integration
15.6 Sustainability
15.7 Acknowledgements
15.8 References
16 Food industry co-products as animal feeds
16.1 Introduction
16.2 Key features
16.3 Legislative restrictions
16.4 Examples of food processing that produce co-products that can be used as animal feeds
16.5 Quality assurance
16.6 Additional processing
16.7 Information sources
16.8 References
17 Vegetable and cereal protein exploitation for fish feed
17.1 Introduction
17.2 Key drivers for exploiting food waste co-products
17.3 Technologies for vegetable protein exploitation as fish feed
17.4 Identification of research gaps
17.5 Future trends
17.6 Sources of further information and advice
17.7 References
Part IV Non-food exploitation of wastes and co-products
18 Processing of used cooking oil for the production of biofuels
18.1 Introduction
18.2 Driving forces
18.3 Used cooking oils as a feedstock
18.4 Conversion technology
18.5 Direct use in engines
18.6 Conclusions and future trends
18.7 Sources of further information and advice
18.8. References
19 Use of crop residues in the production of biofuel
19.1 Introduction
19.2 Types of biofuels and sources of feedstock
19.3 Crop residues as biofuel feedstock
19.4 Multiple and competing uses of crop residues and other agricultural co-products
19.5 Biofuels as myth or reality ?
19.6 Competition for land, water and nutrients
19.7 Can biofuel displace fossil fuel ?
19.8 Potential of biofuels as alternative to fossil fuel
19.9 Conclusions
19.10 References
20 Carbohydrate-based food processing wastes as biomass for biorefining of biofuels and chemicals
20.1 Introduction
20.2 Raw material biomass
20.3 Potential of waste in agri-food chains
20.4 Principles of biorefineries
20.5 The role of biotechnology for production of platform chemicals
20.6 Model building blocks
20.7 The role of chemistry for production of platform chemicals
20.8 Biorefinery technologies and systems
20.9 Future trends
20.10 References
21 Production of green bioplastics from agri-food chain residues and co-products
21.1 Potential of bioplastics
21.2 Key drivers for exploiting agri-food chain co-products in polyhydroxyalkanoates production
21.3 Technologies of using agri-food chain co-products in production of polyhydroxyalkanoates bioplastics
21.4 Future trends
21.5 References
22 Bioadsorbents from fruit and vegetable processing residues for wastewater treatment
22.1 Improvements in the functionality of bioadsorbents for wastewater treatment
22.2 Combining vegetable residues with binding mechanisms for efficient adsorption
22.3 Effect o of particle size on adsorption
22.4 Adsorbent dosage
22.5 Contaminants
22.6 Initial concentration
22.7 Agitation and contact time
22.8 Effect of pH on adsorption
22.9 Targeted metabolic breakdown
22.10 Effect of surface are a on adsorption
22.11 Binding mechanisms
22.12 Conclusion
22.13 References
23 Recycling and upgrading of bone meal for environmentally friendly crop protection and nutrition: the PROTECTOR project
23.1 Introduction
23.2 Environmental concerns of intensive crop production
23.3 Phosphorus fertilisation
23.4 Characteristics of food and meat indus trial by – products
23.5 The PROTECTOR project: development of an effective biofertiliser product using bone meal and other food processing by-products
23.6 Technology and scale-up
23.7 Commercial field cultivation tests for validation and demonstration of PROTECTOR agronomic and nutrition effectiveness
23.8 Discussion of effects of PROTECTOR products
23.9 Protecting soil resources and combating global climate change
23.10 Conclusion
23.11 Sources of further information and advice
23.12 References
Appendix A - 2007 accreditation field tests
24 Composting of food-chain waste for agricultural and horticultural use
24.1 Introduction
24.2 Types of biowaste that are commonly composted
24.3 Controlling composting
24.4 Uses of compost
24.5 Compost quality and 'product' status
24.6 Final considerations
24.7 Acknowledgements
24.8 References