Reports

By-products from the vegetable sector

Published:

07/03/2022

Authors:

Eva Margrét Jónudóttir, Ólafur Reykdal, Rósa Jónsdóttir

Supported by:

Matvælasjóður / Icelandic Food Innovation Fund

This report is part of the project "Improved quality, shelf life and reduced waste in the value chain of Icelandic vegetables." roughly estimate the amount of by-products that occur on an annual basis. In addition, chemical measurements were performed on selected by-products.

The report contains a summary of conclusions and proposals. It is believed that there is great potential for value creation from the by-products that occur during vegetable production in Iceland. One way of value creation is the isolation of bioactive substances for use in food, dietary supplements and cosmetics. Possibilities also include fermentation and acidification of by-products and their processing for incorporation into food. Horticultural waste must also have waterways that lead to utilization. Food safety should always be the first issue when developing products from by-products. It is therefore necessary to make measurements of undesirable substances in by-products before new products are developed.
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This report is a part of the project „Improved quality, shelf-life and reduced waste in the vegetable value chain.“ The main tasks were studies of (a) current utilization of by-products from the vegetable production, (b) possible product development, (c) information on toxins in the by-products, (d) amount of available by-products. Additionally, nutrient analyzes were carried out on selected by-products.

The report includes conclusions and proposals. It is concluded that there are considerable possibilities for value creation from vegetable by-products. One of the possibilities is the use of bioactive compounds from by-products for food, supplements and cosmetic products. Other possibilities are fermentation and addition of homogenized by-products to foods. Wastes from horticulture should also have routes for utilization. Food safety should always be considered when food uses of by-products are considered. Therefore, by-products should be analyzed for contaminants and toxicants.

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