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.
About 78 million tons of oranges are produced worldwide. In Europe, most oranges come from Italy, Spain and Greece. During food production of juice or jams, enormous quantities of orange peels remain and are disposed of. In Italy alone, about 1 million tons of citrus peels are disposed of each year.
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.
A good feeling goes hand in hand with a healthy body. We regularly exercise to stay fit or try to move more, but more and more consumers feel that, above all, a healthy and balanced diet is essential for their physical well-being.
In our magazine, we have already introduced you to various residual materials that arise during food processing and offer a mostly undiscovered variety of applications. We started with our article on the possible uses of coffee grounds at the beginning of February, followed by walnut shells, eggshells, fish scraps and others. In this way, we want to continuously draw attention to the waste of valuable raw materials that can be passed on in the sense of a circular economy. For various industries, the use of residual materials represents a cheap and sustainable alternative to conventional, sometimes artificial materials, and also reduces the CO2 emissions and costs that would be incurred if they were disposed of.
We keep you updated about our latest news and trends for food raw materials.