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A rising global population, set to increase to 9.6 billion people by 2050, is stretching global food resources. 100 million tonnes of food is wasted annually within the EU and this figure is set to rise to 120 million tonnes by 2020. The current linear system of resource consumption is not efficient or sustainable. This paper will explore the concept of the circular economy where food waste items are reintroduced into the food management system as a valuable resource using processing techniques such as fermentation. This method offers an economical, sustainable, highly nutritious and flavourful method of utilising food waste. This paper will further explore whether these foods have a nutraceutical or functional property that may benefit the health of those that consume this food regularly.

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Parallel Session 4, Day 2, June 1, 2016

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Jun 1st, 9:30 AM Jun 1st, 11:00 AM

From Good Food to Food that's Good for You: the Road Map of a Nutraceutical Food Product

A rising global population, set to increase to 9.6 billion people by 2050, is stretching global food resources. 100 million tonnes of food is wasted annually within the EU and this figure is set to rise to 120 million tonnes by 2020. The current linear system of resource consumption is not efficient or sustainable. This paper will explore the concept of the circular economy where food waste items are reintroduced into the food management system as a valuable resource using processing techniques such as fermentation. This method offers an economical, sustainable, highly nutritious and flavourful method of utilising food waste. This paper will further explore whether these foods have a nutraceutical or functional property that may benefit the health of those that consume this food regularly.