Pune: The Maratha Chamber of Commerce, Industries and Agriculture (MCCIA) has organised a free webinar on “Nutritious Supplementary Foods from Edible Food Waste. The webinar is scheduled on December 15, 2020 from 3 pm to 4.30 pm.
Major Objectives of the Technology:
– Learn to develop protein and iron rich products by utilizing selected edible food waste
-Learn to develop products utilizing cauliflower and drumstick leaves and de-oiled soya meal.
Need to develop nutritious supplementary food from edible food waste
About one-third of the food generated annually ends up as waste. Food industry organic wastes are produced in vast quantities and can be valorized for various purposes, e.g., as biofuels, crop fertilizers, pharmaceuticals, functional foods, etc. The largest quantities are generated by the fruit, vegetable, olive oil, fermentation, dairy, meat, and seafood industries.
Food waste comprises a mixture of various food residues, e.g., bread, pastry, noodles, rice, potatoes, meat, and vegetables. In the developed world, a greater proportion of food is wasted in the retail part of the supply chain and during consumption (either in or out of the home) due to current commercial practices, lack of shopping planning, improper food handling in the home, confusion in the understanding of labeling date, or poor leftover management.
Now, what if someone told you this edible food waste can be turned into nutritious supplementary foods. Protein and iron-rich food products are developed by utilizing selected edible food waste. Improving diet quality while simultaneously reducing environmental impact is a critical focus.
Out of all the food available, only 4 to 5 per cent of it is unavoidable food waste, while the rest can be consumed. Hence there is a growing need to properly consume the food available and develop it in possible supplementary food for consumption.
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