Conduct Research for Efficient Use of By-products Generated
In food processing industries, substantial amounts of by-products and leftovers are generated. Without efficient utilization of these remains, they typically end up in landfills or sewers. However, through continuous research and strategic planning, industries can identify the most effective ways to harness these by-products. By exploring new avenues for utilization, companies can generate additional revenue and reduce waste within their facilities. This reduction in waste treatment and disposal costs further contributes to their overall profitability.
For instance, the fruit industry can extract various nutrients from its leftovers. For example, mango peels contain flavonols, O-and xanthone C-glycosides, gallotannins, and benzophenone derivates. Similarly, tomato byproducts are rich in vitamins, minerals, proteins, and other B vitamins, particularly carotenoids like β-carotene and lycopene. If it’s not feasible for a facility to extract these by-products directly, they can collaborate with other industries that specialize in their extraction. These collaborating industries can then provide the facility with raw materials instead of discarding them as waste.