Food waste and by-products are generated in large quantities in the food industry. 38% of this waste occurs during food processing. It arises from a variety of sources including animal-derived (e.g. hooves, feathers, blood and whey) and vegetable-derived (e.g. peelings, seeds, starch and juice). The disposal of this waste is of detriment to the environment due to its poor biological stability, significant nutritional value and high concentration of organic compounds. The large amount of food waste and its microbial decomposition may cause adverse effect on the environment and human health. At a large cost for waste treatment, it is an additional financial burden on the food manufacturer. Food manufacturing industries have low profit margins and the additional impact of the processing cost of waste is a great disadvantage to the food industry along with the agricultural sector and the country’s economy.
