Pasta left over, bread peel...reborn as a new material protein
With huge amounts of energy and chemicals being used to produce food, environmental pollution increases as much as production. However, food produced like this has not been completely consumed and is returning to the cause of environmental pollution called food waste. According to the Ministry of Environment, 15,903 tons of food waste will be generated per day (as of 2017). The figure is equivalent to 29.7 percent of the daily amount of household waste (53,490 tons). Moreover, the amount of food waste has been on the rise every year due to the increase in the number of households with one to two people, the abundant table setting due to the improvement of living standards, and the food culture that enjoys soup.
Recently, a project is underway in Europe to prevent food waste from being thrown away. According to Food Navigator, a U.S. food media outlet, the European Union is actively supporting the "Smart Protein Project," which will be in full swing from 2020. The project, which will cost 9.6 million euros (about 12.4 billion won), will involve 33 industry partners and will introduce their first product to the market four years later by 2025. It is a joint research and development project to actively respond to climate change and future food crises with the aim of developing food by-products that have been discarded or used as animal food with novel protein.
The key is the development of plant-based new material protein. Vegetable-based foods have become a global trend in that they can get healthy protein while reducing environmental pollution. The key value of this project is also to achieve sustainable development through new vegetable proteins. Plant proteins surprisingly include once-used food waste. They are leftover pasta scraps or crusts of bread, yeast left after beer is made, and small roots of malt. Italian pasta brands, Thai seafood and food companies, and Belgian beer makers will participate in the project. Researchers reinvent food byproducts as biomass proteins of new microorganisms through research such as protein structures and physiological chemistry.
Upcycling is an area where start-ups and other food companies have already entered the market for upcycling and recreating waste into better-quality products to develop high-protein foods. Danish food start-up CheeseItYourself has turned liquid food waste into vegetable cheese. The company succeeded in developing a vegan mix powder mixed with Aquafaba. Mix the mix powder with water and heat it up for five minutes, then put it in the refrigerator for about two hours to create a solid cheese shape. It also has higher protein content than regular vegan cheese.
There are also alternatives to "Rise Products" made from beer grain dregs or "Planetarians" made from plant protein powder. These protein powders can be applied to various foods such as bread, biscuits, and pasta.
The EU-backed projects and challenges of food start-ups in Europe mean a great deal to deliver the value of zero food waste. Industry watchers say that the creative approach of recycling discarded food in the field of sustainable alternative protein is enough to attract consumers' attention. There is already a sustainable dietary trend in Europe and the United States that can protect the environment.
Recently, a project is underway in Europe to prevent food waste from being thrown away. According to Food Navigator, a U.S. food media outlet, the European Union is actively supporting the "Smart Protein Project," which will be in full swing from 2020. The project, which will cost 9.6 million euros (about 12.4 billion won), will involve 33 industry partners and will introduce their first product to the market four years later by 2025. It is a joint research and development project to actively respond to climate change and future food crises with the aim of developing food by-products that have been discarded or used as animal food with novel protein.
The key is the development of plant-based new material protein. Vegetable-based foods have become a global trend in that they can get healthy protein while reducing environmental pollution. The key value of this project is also to achieve sustainable development through new vegetable proteins. Plant proteins surprisingly include once-used food waste. They are leftover pasta scraps or crusts of bread, yeast left after beer is made, and small roots of malt. Italian pasta brands, Thai seafood and food companies, and Belgian beer makers will participate in the project. Researchers reinvent food byproducts as biomass proteins of new microorganisms through research such as protein structures and physiological chemistry.
Upcycling is an area where start-ups and other food companies have already entered the market for upcycling and recreating waste into better-quality products to develop high-protein foods. Danish food start-up CheeseItYourself has turned liquid food waste into vegetable cheese. The company succeeded in developing a vegan mix powder mixed with Aquafaba. Mix the mix powder with water and heat it up for five minutes, then put it in the refrigerator for about two hours to create a solid cheese shape. It also has higher protein content than regular vegan cheese.
There are also alternatives to "Rise Products" made from beer grain dregs or "Planetarians" made from plant protein powder. These protein powders can be applied to various foods such as bread, biscuits, and pasta.
The EU-backed projects and challenges of food start-ups in Europe mean a great deal to deliver the value of zero food waste. Industry watchers say that the creative approach of recycling discarded food in the field of sustainable alternative protein is enough to attract consumers' attention. There is already a sustainable dietary trend in Europe and the United States that can protect the environment.
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