Against food loss: new ideas for food by-products – News

2.8 million tons of food are lost in Switzerland every year, including in industry. New ideas are needed.

Around a third of food in Switzerland is lost between the field and the plate, which corresponds to 2.8 million tonnes per year. This contradicts the aim of producing and processing our food as sustainably as possible. In the future, more and more people will have to be able to feed themselves. At the same time, intensive food production and processing puts a strain on the environment.

A third of the food loss is quickly incurred during processing. These are primarily so-called side streams of food production. “When processing wheat, the different flours are the main stream, and the wheat bran is the side stream,” explains Nadina Müller. She is a food technologist and professor at the Zurich University of Applied Sciences (ZHAW) and heads a research team.

These side streams from production are ingenious and valuable foods. They can be reused without any problem. But companies are needed that can process these products further. Not all side streams can be used directly, explains Nadina Müller. “If a side stream is contaminated with microbes and the product has to be heated or specially dried, it is energy-intensive and expensive.” And this quickly raises the question of whether there is a business case for this.

Chocolate ice cream with cocoa shell

Food technologist Nadina Müller and her team have investigated various side streams and developed new foods from them – with varying degrees of success. “We have succeeded in creating a chocolate ice cream with a high proportion of ground cocoa shells,” she says happily.

The situation is different with pasta with a high proportion of wheat bran. “The pasta is convincing in terms of texture and taste. But the dark brown color irritated many people.” Nevertheless, Nadina Müller is convinced that a rethink is needed: “Attempts are being made to adapt the processes.” The industry must move away from so many side streams and use the food in a holistic way.”

Consumers need to rethink

With this change, however, consumers must also be prepared to buy darker pasta that may have a slightly sandier consistency. “Consumers have a lot of leverage to establish new products,” confirms Philippe Aeschlimann of the food company Danone.

But that's not so easy. The look and taste have to be right. “Consumers lose sight of people very quickly. If it doesn't taste good, the product can be produced sustainably, but it still won't be bought.”

Economic pressure is disgusting

This makes it clear that the change to new, sustainable foods is associated with risks. “Innovation is often associated with fear, people prefer the tried and tested,” says Lukas Grob. He is the head of Swiss Food Research, a network that aims to promote innovation in the food sector. But in the food industry, margins are small, and pressure from a lack of skilled workers and high energy prices is high. “This is an incentive to throw traditions out the window more quickly and look for new solutions.”

It is unclear how quickly the change will take place. What is clear, however, is that the industry is looking for solutions together, with direct partners but also with competitors.