AND VALUE DRIVEN SOLUTIONS FOR FOOD AND BEVERAGE BY-PRODUCT MANAGEMENT.
About 38% of food and beverage waste in Australia occurs during processing. This includes the brewing, winemaking, dairy
and food manufacturing industries that produce a variety of by-product waste
that can be transformed into value added product generation.
How it works
During the food and beverage manufacturing process various residues are generated.
The by-products include:
- Brewery waste (bulk beer, spent grain, yeast)
- Dairy by-product (whey concentrate, milk permeate, curd and milk sludge)
- Grain processing by-product (pea pollard)
- Fruit and vegetable by-product (peelings, stems, seeds, shells, bran, trimmings residues)
- Winery by-product (grape marc, stalks and seeds)
- Oats waste (bran, flakes, flour, middlings)
- Rice waste (bran, flour)
- Seafood by-product (skins, bones, oils, and blood)
- Meat by-product
Unique challenges for food and beverage manufacturers include issues relating to:
- Environmental obligation
- Regulatory compliance
- Brand reputation
- Space optimisation
- Manufacturing bottlenecks
- Mess, odour and vermin
GrainOut addresses these problems faced by food and beverage manufacturers through tailored solutions with a sustainability and value driven focus.
Food and beverage by-products can be considered a valuable product stream and their utilisation can be optimised to achieve solid environmental and commercial outcomes. By managing the by-products, food and beverage manufacturers can also shape the story of their product stewardship, lifecycle analytics and circular economics.
Typical disposal routes such as landﬁll for solid wastes and disposal via sewage for liquid wastes are unsustainable, potentially harmful for the brand, and less cost effective.
ABOUT 38% OF FOOD AND BEVERAGE WASTE IN AUSTRALIA OCCURS DURING PROCESSING
Food and Beverage By-Product
Food waste with high amounts of fat and protein are well suited as animal feed. These food by-products include:
- Dough waste noodles
- Waste from oats (flour, flakes)
- Oat bran
- Brown rice waste
- Rice bran
- Rice flour
- Small beets, roots and other parts
- Pomace (Grape, Apple etc.)
Dairy by-product waste includes whey, curd and milk sludge. Whey has high levels of solvent proteins, is rich in minerals and nitrogenous compounds. Whey’s nutritional and biological properties contribute to health and well-being.
Grape growing and wine making generate a number of by-products. These materials include vine prunings, grape stalks, grape pomace and grape seeds, yeast lees, tartrate, carbon dioxide and wastewater.
In particular, grape pomace has a generous combination of ethanol, tartrates and malates, citric acid, grape seed oil, hydrocolloids and dietary fibre. It’s potential to be blended into an animal feed application ensures its application and value are maximised.