The economic utilisation of food co-products

Abstract

As the worlds population continues to grow so does the demand for food, and in consequence the amount of material left over from food production. No longer considered simply as waste, many food co-products are being identified as economically-viable raw materials and their potential is enhanced by modern processing technologies and the biorefinery concept. This book presents a general overview of the current situation, with perspectives from within the food industry and policy makers in the introductory chapters. These are followed by five chapters exploring modern advanced processing