https://doi.org/10.17113/ftb.63.02.25.8962

Article in press

Turning Waste into Taste: Effective Upcycling of By-Products for Innovative Food Solutions

Swapna Sree Meduri^1*, Sujatha Mudawath¹, Prabhakar Butti², Soujanya Kanneboina¹, Sucharita Devi Tattepalli¹ Supraja Thoomati¹, Neela Rani Rathod³ Aparna Kuna⁴, Krishna Lavuri⁵ Srinivasa Chary Darshanoju⁶ and Kanmani Kalaivanan⁷

¹Department of Food and Nutrition, Post Graduate and Research Centre, PJTAU, Rajendranagar, 500030 Hyderabad, India

²National Institute of Nutrition, 500007 Hyderabad, India

³Extension Education Component, All India Coordinated Research Project on Women in Agriculture, Professor Jayashankar Telangana Agricultural University, 500030 Hyderabad, India

⁴Food and Nutrition, MFPI-Quality Control Laboratory Rajendranagar, 500030 Hyderabad, India

⁵Institute of Rice Research (IRR), PJTAU, Rajendranagar, 500030 Hyderabad, India

⁶Department of Statistics and Mathematics, College of Agriculture, PJTAU, Rajendranagar, 500030 Hyderabad, India

⁷Department of Food Science and Nutrition, CSC & RI, TNAU, 625104 Madurai, India

Copyright © 2024 This is a Diamond Open Access article published under CC-BY licence. Copyright remains with the authors, who grant third parties the unrestricted right to use, copy, distribute and reproduce the article as long as the original author(s) and source are acknowledged.

Article history:

Received: 16 November 2024

Accepted: 5 June 2025

Keywords:

waste valorization; aquafaba; coffee silver skin; propolis; by-products; sustainable developmental goals



The content of this publication has not been approved by the United Nations and does not reflect the views of the United Nations or its officials or Member States.

Summary:

Waste management in the food manufacturing sector has become one of the most challenging elements in the world due to the development of enormous numbers of by-products such as peels, seeds and unwanted flesh at various stages of the processing chain. However, these plant by-products are rich in important compounds particularly polyphenols and bioactive chemicals that have a major impact on human health, which can be used in numerous sectors as new, low-cost and economical basic ingredients. The aim of this review paper is to discuss various methods of valorizing food waste, focusing on upcycling, aqua-faba, coffee silver skin, propolis, wine lees and avocado waste. Food waste is a significant global issue, with the potential to impact food security, the environment and the economy. Upcycling is highlighted as a way to address food waste by repurposing high-value by-products such as fruit and vegetable residues. Aqua-faba, a vegan alternative to egg white, is produced from chickpeas and has various culinary applications. Coffee silver skin, a by-product of coffee production, contains bioactive compounds that can be extracted and used in functional foods. Propolis, a resinous substance collected by bees is rich in bioactive compounds with health benefits. Wine lees, a by-product of winemaking, can be processed to extract phenolic compounds and produce value-added products. Avocado waste valorization focuses on converting avocado by-products into valuable products for various industries. The sustainable valorization of food waste offers numerous benefits, such as reducing waste output, generating revenue and promoting resource efficiency. Collaboration between stakeholders is essential to advance research and implement sustainable management practices for food waste valorization to achieve the Sustainable Development Goals (SDGs). Challenges such as scale-up, regulatory frameworks, logistics, food safety and environmental impact need to be addressed to effectively valorize food waste.