A project in Spain is exploring the use of food waste as ingredients in new foods. The goal is to reduce environmental impact and utilize beneficial components.
Researchers are extracting compounds from olive oil byproducts, grape stems, tomato seeds, broccoli leaves, and other agricultural waste. These extracts contain antioxidants and antimicrobial properties.
The extracts have shown antioxidant and antimicrobial properties, potentially extending food shelf life. Fiber from grape waste has been added to tomato sauces.
The next step involves finding companies to incorporate these ingredients into their products, promoting healthier foods and a circular economy.