Considerations in valorising food waste
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1 MONASH Engineering Considerations in valorising food waste Assoc Prof Victoria Haritos Department of Chemical Engineering
2 WASTES.. are substances or objects which are disposed of, or are intended to be disposed of, or are required to be disposed of by the provisions of national law (1989 Basel Convention, Controlling transboundary movement of hazardous wastes and their disposal)
3 DOMESTIC AND RETAIL WASTES IN VICTORIA Waste generation and fate by material category and management Organic waste is the second highest category by amount in Victoria and highest for disposal 1 Australian National Waste Report 2017
4 PRE-FARMGATE WASTE IN AUSTRALIA Fruit and vegetables: between 20 and 40 % grown in Australia are rejected before they reach the supermarket because the produce does not meet cosmetic standards 1 For tomatoes that can be 68-86% rejection of the picked produce and 70-84% of total crop left in the field at picking 2 Fish and Seafood 3 : >100,000 t per annum trimmings goes to landfill 1 Ausveg 2 McKenzie, USunshine Coast 3 Gustavsson et al. 2011
5 FATES FOR WASTE Landfill levies rising and new sites are highly restricted Recycling Reuse with minimal processing Energy recovery Extraction or purification of components from waste streams Transformation of waste to products
6 PRODUCT VALUE VERSUS PROCESSING Natural flavours and colours Extractives Product value Food ingredient Biogas/electricity Processing requirement Cost recovery Cost Landfill Compost/soil additives Animal feed
7 FOOD PROCESSING WASTE BY MAIN COMPONENT o Proteins fish, seafood, chicken, beef, pork, blood, whey permeate o Complex/simple carbohydrates: o o Vegetables tomato, potato, beetroot, corn, peas, green beans, carrots, spinach Fruits orange, lemon, apple, banana, pineapple, grapes, stone fruits o Lipids animal fats, rancid oils, used cooking oils, fish oils, dairy fats o Starches wheat, pasta, rice, legumes, whole vegetables e.g. potato o Extractives flavours, colours, antioxidants o Other bone, gall, olive mill waste, coffee grounds
8 Food waste CONSIDERATIONS Technology readiness Products, values volume Value chain partners Regulatory aspects Processing required Potential for competition Product/ Market segments Target products and processes
9 PRODUCT VALUES AND VOLUMES Potential to saturate market Natural flavours, colours HIGH VALUE Value ($) Antioxidants HIGH MID VALUE Oleochemical MID VALUE Ethanol COMMODITY Cheap, plentiful feedstock Volume (MT)
10 PRODUCT VALUES AND VOLUMES Potential to saturate market Natural flavours, colours HIGH VALUE Beware of competition Value ($) Antioxidants HIGH MID VALUE Oleochemical MID VALUE Ethanol Producers may group together to increase volumes e.g. sugar cane or provide year-round supply e.g. mixed fruit growers COMMODITY Cheap, plentiful feedstock Volume (MT)
11 PROCESSING COST TO CONVERT WASTE TO PRODUCT Natural flavours, colours HIGH VALUE Product value can sustain higher processing cost Value ($) Antioxidants HIGH MID VALUE Oleochemical MID VALUE Ethanol COMMODITY Needs a cheap, scalable process Volume (MT)
12 MARKET SEGMENTS AND VALUE CHAINS Primary Industry Waste products Final products Market segment Sugar cane Molasses Ethanol Bioenergy Bagasse Heat/power Bioenergy Dairy Sweet whey Protein powder Processed foods/supplements Films Packaging Fresh fish Skin, flesh, heads Omega 3 oils Nutrients Collagen Cosmetics Protein power Processed foods/supplements
13 AVOIDING COMPETITION Very low cost feedstock Vertical integration Waste product reused in own processes Intellectual property position Process trade secret Co-operative approach
14 ATTRIBUTES OF FOOD WASTE Components are readily accessible Variety of components Pure feedstock at point sources Biomolecules High water content
15 ATTRIBUTES OF FOOD WASTE Components are readily accessible Variety of components Pure feedstock at point sources Biomolecules High water content Ideally suited to biological processing
16 FOOD WASTE PROCESSING RESEARCH TOOLBOX Physical Size reduction Conventional heating Microwave heating Ultrasonication Biological Enzymes commercial and novel Fermentation and biotransformation e.g. yeast, lactic acid bacteria
17 EXAMPLE ANTIOXIDANT FERULIC ACID FROM WHEAT BRAN ActoFae1 + xylanase 30 C, ph 5 9 Robust, efficient, salt tolerant Cameron Hunt PhD Akshat Tanksale Extraction Cosmeceutical ferulic acid product
18 EXAMPLE PRODUCTS FROM VEGETABLE WASTE VIA BIOTECHNOLOGY Novel enzymes Vegetable byproduct Thermal treatment Commercial enzymes Nutraceutical sugars residues Treatment of starch and cellulose Glucose monomers + lignin Oleaginous yeasts Huadong Peng Kevin Nguyen Ho Fatty acid oils Credit:
19 CONTACT
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