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.”

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Sustainable sourcing

Delivering sustainable ingredients is not just a job for food technologists Procurement specialists also have a role to play. Over the last decade, many ingredients firms have developed innovative sourcing strategies that are geared towards securing long-term supply of essential inputs, of high quality and at stable prices, via transparent supply chains

Often this means 'vertical integration' or working directly with producers or cooperatives (sometimes in partnership with trusted local operators or non-governmental organisations), and ensuring producers are fairly paid But beyond remuneration, they also help ensure producers have the technical expertise and/or equipment to maximise yields, while adhering to sustainable agricultural practices

For many companies, sustainable sourcing comes with a side order of investment in the wider community, via initiatives to improve social wellbeing, health, education, or infrastructure In helping ensure farmers' families and communities thrive, they reduce the likelihood of farmers ending their activity and seeking better conditions elsewhere