Food Use for Social Innovation by Optimizing Food Waste Recovery Strategies

Abstract

© 2016 Elsevier Inc. All rights reserved. This chapter discusses the current trends for the optimization of food waste recovery strategies in the food industry and how this process affects the sustainability of the food systems. The so-called "Universal Recovery Strategy" for the commercial recapture of valuable compounds from food wastes is briefly described, prior to the assessment of commercially available products and the implementation of this strategy. High added-value compounds like polyphenols, carotenoids, dietary fibers, and other bioactive compounds are nowadays recovered and reutilized as additives and supplements in food products due to their technological and nutritional benefits. The latest innovations are affected by several implementation problems, such as the management of intellectual properties. These important assets are described in detail with a final purpose of investigating stifling of innovation in the field. Finally, solutions are provided in order to help progress and reveal relevant innovations with an ultimate goal to fulfill market and consumers' needs.