Consumer interests in food processing waste management

and co-product recovery 21

L. J. Frewer and B. Gremmen, Wageningen University, The Netherlands

2.1 Introduction: consumer interests as a key driver to improve waste management in food processing 21

2.2 Societal issues related to sustainability 23

2.3 Implications for food processors 31

2.4 Future trends 33

2.5 References 33

Part II Optimising manufacturing to minimise waste in food processing

3 Chain management issues and good housekeeping procedures to minimise food processing waste 39

R. Sherman, North Carolina State University, USA

3.1 Introduction 39

3.2 Key reasons to minimise waste 40

3.3 Chain management to minimise waste 42

3.4 Good housekeeping procedures to minimise raw material waste 43

3.5 Effective implementation of measures to minimise waste 51

3.7 Future trends 55

3.8 Sources of further information and advice 56

3.9 Further reading 57

3.10 References 58

4 Process optimisation to minimise energy use in food processing 59

Jiri Klemes and Simon J. Perry, The University of Manchester, UK

4.1 Introduction: energy use in food processing 59

4.2 Energy saving and minimisation: process integration/ pinch technology, combined heat and power minimisation and combined energy and water minimisation 61

4.3 Renewables in the food industry 69

4.4 Overview of selected case studies 70

4.5 A case study: sugar processing 72

4.6 Further studies 77

4.7 Sources of further information and advice 81

4.8 References 87

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