Study hails huge benefits of transforming food waste into protein using bio-converters
24 Feb 2023 --- The process of upcycling food waste into protein via fermentation or insects could provide the solution to global food issues, according to researchers from King’s College London. In a study published in Green Chemistry, researchers from the Faculty of Natural, Mathematical & Engineering Sciences and the Faculty of Life Sciences & Medicine found that employing just one of these processes to convert food waste could provide “three times the amount of protein” needed to “feed every person in the world, every day.”
“We currently throw away billions of tons of perfectly usable organic waste every year but by using sustainable bio-converters, we can transform this food waste into a valuable protein resource,” says Ellen Piercy, first author of the study.
Fermentation is touted as a viable means of upcycling this waste. The study notes that if the 8 billion tons of carbohydrate waste arable farming produces each year could be fermented into mycoprotein, the process “would produce the same amount of protein that could be had from five billion cows.”
“Protein from waste. It’s a big idea, one that has the potential to revolutionize our food system,” adds Tim Finnigan, chief scientific adviser of Quorn Foods, one of the main producers of mycoprotein products.
The study continues to highlight that if the mycoprotein process would be applied to agricultural crop residue, then it would produce 562 megatons of protein annually. “This represents potential waste-to-protein amounting to 197g/person/day, which would help meet the recommended average protein intake of 50g per 70kg adult per day,” says the study.
Further systems studied include insects, which consume food waste and are then harvested for human and animal consumption. This system is noted for being very efficient, producing a high level of nutritionally-dense proteins.
Mycology and insects are being touted as solutions to upcycle food waste and solve global food crises.Hurdles ahead for upcycling
Despite the obvious benefits offered by these processes, the study flags several barriers preventing the progress of these upcycling systems.
Chief among them is a poor public perception of waste-to-protein upcycling processes and alternative proteins in general. Hygienic quality and standard safety regulations vary significantly from country to country, posing further difficulties in scaling upcycling technologies globally.
The challenge of implementing these potential solutions to global food issues can only be solved by a united effort, notes corresponding author Dr. Miao Guo.
“Waste-to-protein technologies could offer promising protein alternatives to help alleviate the global hunger crisis. Our research suggests that beyond any individual technology, it is essential to synergistically integrate technologies and optimize the protein recovery from diverse waste streams,” she says.
“This paper represents a cross-disciplinary challenge which can only be tackled by joint efforts from scientists and engineers working together with industry and governments.”
Various industry experts have observed that upcycling can improve its global reception by improving the taste of products and perfecting its sustainability message.
Meanwhile, the trend continues to produce new innovations, with upcycling start-up Kern Tec recently presenting at BioFach 2023 the world’s first yogurt made from upcycled apricot kernels.
By James Davies
