Knowledge-Driven Developments in the Bioeconomy by Stephan Dabbert Iris Lewandowski Jochen Weiss & Andreas Pyka

Author:Stephan Dabbert, Iris Lewandowski, Jochen Weiss & Andreas Pyka
Language: eng
Format: epub
Publisher: Springer International Publishing, Cham

6 Biofractionation for Food and Feed Ingredients

Vegetables like asparagus, leeks, lettuce, spinach, spring onions, etc. are examples of crops where the entire plant material is harvested and fully usable in the food industry and in theory they do not create any losses or spillover to the feed, energy or fertilizer sector except perhaps the small part of the root system that is left in the field and not used in the future growth season. Other crops are, however, only partly used in the food sector since only part of the plant comprise the edible part that is harvested or because the harvested part is further processed before it is used for foods. Most berries, fruits and vegetables belong to the first group whereas cereals, rice, corn, and oil crops like rapeseeds and sunflower seeds belong to the second group. A fraction of the crops are in particular being processed industrially as alternative to domestic processing e.g. soybeans and lupine seeds used for oil production with the subsequent extraction residue being used as food protein ingredient, as protein supplements in feed applications or for further fractionation into protein concentrates or isolates. Side-streams after processing also follows use of fresh fruits for e.g. juice and wine production leaving a pressed residue for animal feeds, or for further processing, e.g. for extraction of pectin, sugar, acid and/or antioxidant extraction.

The part of the raw material that is not entering the food chain thus faces different possible fates. The cabbage plant, potato plants, soybean plants, carrot tops, straws, roots and stems from cereals etc. may be further processed into foods or food ingredients or is downgraded but still represent a certain value, e.g. as feed or feed ingredient or even as fertilizer after biological conversion and degradation.

Several factors determine how our raw materials are processed and our food produced. Politics, legislations, subsidies, market structures, culture, and traditions are examples of parameters influencing which and how foods are produced. Certain traditions may define which foods you prefer and how you want your foods and groceries presented; it also defines what we find attractive to eat and what we do not. Traditions and preferences shifts, new technologies and food types are developed and inspirations from other parts of the world influence our preferences and mixes with our traditional foods. But how should the ideal food production be designed?

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.