Valorized Food Processing By-Products in the EU: Finding the Balance between Safety, Nutrition, and Sustainability

Summary

This review examines the feasibility of valorising major food processing by-products in the EU circular economy transition, drawing on the EU REFRESH project findings. The authors assess whether spent grains, cheese whey, fruit and vegetable scraps, meat processing waste, and oilseed cakes can simultaneously meet safety, nutritional, and sustainability standards. The paper identifies regulatory gaps in current EU food safety legislation and proposes bridging mechanisms through private standards and functional food formulation to enhance consumer acceptance.

Regional applicability

The findings are directly applicable to UK food supply chains, as regulatory frameworks for food safety and circular economy principles align closely with EU precedent. UK food businesses pursuing by-product valorisation would benefit from the decision tree methodology and the identified regulatory considerations, though domestic legislative adaptation may be required post-Brexit.

Key measures

Qualitative assessment of food safety risks, nutritional benefits, sustainability potential, and regulatory compliance of five food processing by-product streams; development of a decision tree for valorisation feasibility

Outcomes reported

The study evaluated five major food processing by-streams (spent grains, cheese whey, fruit and vegetable scraps, meat processing waste, oilseed cakes and meals) against criteria of food safety, nutritional value, and sustainability. It assessed current EU food safety legislation gaps and proposed regulatory and consumer acceptance pathways for by-product valorisation.

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