A great many foods are produced by combining standardised ingredients to create an end product. The manufacturing of these ingredients requires large amounts of energy and raw materials. Research by the Institute for Sustainable Process Technology (ISPT), carried out at Wageningen University & Research (WUR), examines how a new approach to ingredients can increase sustainability in the food and beverage industry. The general concept is that mild fractionation of ingredients results in fewer low-value by-products and the more effective use of raw materials.
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