Creating added-value from food by-products Dr. Delphine Huc-Mathis is the Assistant Professor at the Paris Institute of Technology for Life, Food and Environmental Sciences. Her research activities are focused on the structure and physico-chemical properties of interfaces, in multiphasic systems. For example, experiencing how physical treatment such as homogenization can be applied for structuring gels.
Dr. Delphine Huc-Mathis, Assistant Professor, Paris Institute of Technology for Life, Food and Environmental Sciences
“Apple pomace is one source we are studying, to generate added-value from food by-products for food and cosmetics applications. A first objective is thus ensuring a virtuous circle based on this renewable raw material. A second objective is to understand this ‘new’ ingredient. Using apple pomace as a raw, unmodified material instead of isolates or pure extracts is a bold choice that goes against the grain. We are convinced that if we can master these materials, it will open the door to many applications.” “The benefits for the food sector are two-fold. Firstly, by valorising food byproducts, manufacturers are creating added-value, which could lead to a new chain of value around what could be new ingredients. Secondly, using raw, unmodified and unfractionated materials as a main stabiliser in emulsions could bring real environmental benefits and some clean label claims. This would help manufacturers meet consumer expectations about natural products. Using food by-products in new products would ensure the establishment of a virtuous circle.”
Visit Fi Global Insights to read the full interview with Dr. Delphine Huc-Mathis bit.ly/added-value-from-food-by-products
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