Textiles, designer lamps and plastics from orange peels
Fermentation is not a new nutrition trend. People have been fermenting food to make it last longer for about 10,000 years. Since back then, there were no possibilities of food cooling, like they exist today, people came up with something else to make the products longer edible. In fermentation, organic substances are converted microbially or enzymatically into acid, gases and alcohol.
Worldwide, about 3 million tons of olives are produced annually. The main producer and exporter of olive oil is the European Union, with Spain, Italy and Greece leading the way. The olives are pressed into oil or sold pickled as a delicacy - often pitted. When olives are processed, a large amount of pits remain. For the former worthless by-product, there are now some innovative ideas and possibilities to process it. Thus, existing resources are reused and others are saved at the same time. Passing on and using natural raw materials contributes to a sustainable circular economy.
Disaccharides are organic chemical compounds from the group of carbohydrates that have a sweet taste. Probably the best-known disaccharide is sucrose, a crystalline food known to most of us as household sugar and obtained mainly from sugar beet, sugar cane and sugar palm, which is why it is also called cane or beet sugar.
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