Prepared by:

Dr. Maryam Adilah binti Zainal Arifin

Senior Lecturer

Department of Food Technology

Faculty of Food Science and Technology, UPM.

Food waste is a global issue that affects the environment, economy, and food security. According to the UNEP Food Waste Index Report 2024, approximately 1.05 billion tonnes of food waste are generated globally every year, highlighting that food loss and waste remain significant challenges throughout the food supply chain. The report also emphasizes the importance of global efforts in achieving Sustainable Development Goal (SDG) 12.3, which aims to halve per capita global food waste at the retail and consumer levels and reduce food losses along production and supply chains, including post-harvest losses, by 2030. In addition to food waste at the consumer level, significant amounts of waste are generated during food processing in the form of by-products such as fruit peels and seeds, vegetable residues, cereal by-products, spent coffee grounds, as well as fish scales and bones. Although often considered waste materials, these by-products still contain valuable nutrients and bioactive compounds. With advancements in food technology, these materials are increasingly recognized as alternative resources for producing value-added products and supporting the development of a more sustainable food system.

The concept of food waste valorization refers to the transformation of food waste and by-products into products with economic value and new functional applications. This approach not only reduces the amount of waste sent to landfills but also optimizes the use of resources such as water, energy, and land involved in food production. In line with the concept of a circular economy, resources are utilized more efficiently to minimize waste and maximize the value of raw materials.

Various studies have demonstrated that food by-products remain rich in dietary fibre, protein, vitamins, minerals, and bioactive compounds. For example, fruit pomace generated after juice extraction still contains high levels of antioxidants and has the potential to be used as functional food ingredients, natural antioxidants, and natural food colorants. The utilization of these materials not only enhances the nutritional value of food products but also reduces dependence on synthetic additives.

Beyond food applications, by-products also have potential in the development of more environmentally friendly food packaging. Biopolymers incorporated with natural extracts from fruits or plants can be used to produce biodegradable packaging materials that help reduce reliance on petroleum-based plastics. Furthermore, certain natural pigments can be utilized in the development of intelligent packaging systems that change colour when food deterioration occurs, allowing consumers to assess food freshness more easily.

The utilization of food by-products also extends beyond the food sector. Fish scales and bones can be processed into collagen and gelatine for applications in the food, cosmetic, and pharmaceutical industries. In addition, organic waste from food industries can be converted into bioenergy, such as biogas and biofuel, contributing to reduced dependence on fossil-based energy sources.

Advances in green technologies have accelerated these efforts through the application of techniques such as ultrasound-assisted extraction, enzyme-assisted extraction, and microwave-assisted extraction. These technologies enable the efficient recovery of bioactive compounds while requiring lower energy input and reduced solvent usage compared with conventional extraction methods, thereby supporting the development of a more sustainable food industry.

Overall, the utilization of food waste and by-products represents an approach that can transform waste materials into valuable resources. Through research, innovation, and collaboration among research institutions, industries, and communities, food by-products can be optimally utilized to produce a wide range of high-value products. This approach not only reduces food waste and its environmental impacts but also supports the development of a circular economy and a more sustainable food system for the future.

Date of Input: 09/08/2026 | Updated: 09/08/2026 | nurulizzah