Breaking Down Proteins To Build Food Waste Solutions

Amino acid analysis helps scientists open the door to food innovations for more economic and sustainable food production. From producers to consumers, it is estimated that about one-third of the food produced globally is wasted along the entire length of the food supply chain, squandering natural resources, land, water and energy used to produce it at the same time. In particular, according to the Food and Agriculture Organisation (FAO), around 14 percent of food produced is lost between harvest and retail.[1] Often overlooked, upcycling food surplus or side-stream products pro1. Introduction duced during the manufacturing of food, could make food production more sustainable whilst also providing economic opportunities. This article investigates how the amino acid analysis of food byproducts, could help reduce waste, bolster innovation and create products aligned with new consumer trends whilst contributing to a better sustainable future for all. 2 2. Benefits of valorising sidestream food products In order to identify new opportunities, it is essential to analyse the composition of the byproducts that are to be discarded. In particular, a better understanding of their nutritional composition can be key to discovering new solutions and accelerate food waste reduction. In a world where natural resources are limited and need to be maximised to ensure we can meet the need of a growing population, converting waste into food fit for human consumption or recouping their valuable nutrients such as proteins that could be used for a wide range of applications, could be key to improve resource efficiency, environmental sustainability and support food security on a global scale. For food manufacturers, this would help achieve waste reduction targets, reduce disposal costs, create additional sources of income streams as well as demonstrate their commitment to sustainability, a value positively seen by consumers. Indeed, in recent years, the food industry has witnessed the emergence of new consumer trends. Not only are consumers becoming more aware of the environmental impact of their food choices, but they are actively looking for healthier and more sustainable options for both themselves and their pets as reflected in the boom in the demand for plant-based products, functional foods, or for more environmentally friendly alternatives. Tapping into the food waste’s full potential is however a complex and challenging process that may call for a range of specialist skills, technical analyses and facilities. 3. Finding new applications: Why just knowing the nitrogen content is not enough Amongst nutrients, proteins play a star role in nutrition providing basic components that are essential for life. With growing world population and an increased demand in highquality protein, food by-product valorisation could help ease the pressure on natural resources by providing alternative protein sources. 3 Amino acid analysis, as provided by AltaBioscience, a leader in analytical food testing, offers a convenient way to access this information. The method works by breaking down proteins to their individual amino acids, which are then separated so that each one of them can be quantified accurately. This analysis not only gives key nutritional information that can be used to determine the quality of proteins, but can also help food scientists gain insights on the flavour and viscosity of the side-products that could be used in new product formulations.[3] There are numerous methods that can determine the crude protein content of food, such as the widely used Kjeldhal method. Although these techniques provide an overall picture of the nitrogen value, they do not provide any information on the precise amino acid composition. This is important as not all proteins are equal. Although there are more than 500 amino acids found in nature, only 20 are used to synthesise new peptides and proteins.[2] In mammals, including humans, nine of them (histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan and valine) are considered as essential amino acids since they cannot be synthesised by the body or are not produced in sufficient quantity. They therefore must come from the diet. As research progresses and our understanding of the role played by amino acids for optimal health continue to grow, amino acid composition of side streams, could open the door to new opportunities when developing food for normal consumption, specialist diets or for animal feed. 4 4. Case study: Finding new applications for pot ale, a coproduct from whisky production with amino acid analysis [4] Background For one litre of alcohol produced, around 2.5 kg of draff, 8 litres of pot ale, the residual liquid obtained after the first distillation, and 10 litres of spent lees, liquid from the second distillation are generated. Considering that Scottish distilleries can produce 400 million litres of whisky per year, the quantities of coproducts generated based on these numbers are colossal with only a small proportion of raw material making it into the bottle. The challenge Conventionally, draff is used directly as cattle or sheep feed and spent lees discarded via biological effluent treatment due to its high level of copper that makes it unsuitable for animal feed. Pot ale however, a nutritionally rich liquid composed of dead yeast, soluble proteins from barley, carbohydrates and mineral copper, has no single preferred application. Evaporated to pot ale syrup, it can be used as a ruminant feed, but often discarded as such by anaerobic digestion or land/sea disposal because the high viscosity of the syrup makes it difficult for farmers to handle and has low profitability for distilleries due to the high costs associated with its evaporation. Rich in protein, pot ale has nevertheless the potential to generate thousands of tons of proteins per annuum and therefore warrants further investigations to determine its potential applications. Assessing other applications with amino acid analysis Different animal species have different protein requirements which also vary depending on their growth stage and health. Therefore, knowing the exact amino acid composition of feed is essential to ensure optimal growth. Pot ale is a murky liquid with two distinct layers, a solid fraction composed of yeast that sediments at the bottom of the container and a supernatant fraction with soluble proteins. To assess the suitability of pot ale other than for cattle feed, the amino acid composition of both fractions was investigated in more detail. The analysis required the data to be accurate and reliable and so was performed by AltaBioscience, an independent laboratory with an experienced team of analysts, that uses a gold standard and ISO 17025 accredited method. The supernatant was difficult to freeze-dry, resulting in a viscous liquid, so AltaBioscience performed the analysis on the lyophilised total and centrifuged solids, with the value for the supernatant fraction determined by difference. 5 Results Results showed that except for methionine, the pot ale yeast fraction exceeded the minimum amino acid requirements for Atlantic salmons and pigs and therefore could potentially be used as partial animal feed due to the levels of copper that would require monitoring. The liquid/supernatant fraction also offered a valuable amino acid profile similar to beer proteins. The high levels of potassium and phosphorus made the fraction unsuitable for feed, but these minerals could be recouped and the authors suggested that recovering the protein content using a patented method could also generate new food ingredients. Conclusion Amino acid analysis was therefore key to exploring new potential applications for pot ale and led to a better understanding of its nutritional value. It was found that separating both fractions and valorising them separately, rather than just evaporating pot ale to pot ale syrup, could open the way to more cost-effective routes to reduce waste and generate valuable products for feed and food applications. 6 5. Amino acid analysis, a key analysis helping food waste get a new life as products Amino acid analysis is a versatile tool that can help manufacturers in their endeavour to upcycle by-products so that they are kept as long as possible in the food chain. It can be 7 To evaluate the nutritional properties of the by-products. This can help decision making regarding which by-products should be given priority for valorisation and also about the best way it should be utilised and for what purposes, whether for human consumption, for animal feed, or other applications. To identify if preservation steps are required to retain the nutrients for later use (e.g., dehydration, etc..). Side stream products or food surplus can spoil rapidly preventing their subsequent usage. R&D studies might look for preservative treatments to retain their nutritional properties. To ensure that the processing methods used to extract the key protein components or to make new products, are adequate and retain the desired nutritional quality attributes of the food byproducts. To characterise the new products for labelling or nutritional claim purposes. performed on any type of materials and at any stage of the discovery process. From initial explorations to end product characterisation, amino acid analysis can be used in a number of different ways to support innovation. In particular, it can be performed: To ensure the finished produce meet regulatory or quality requirements. 6. Conclusion The analysis of biological material such as food samples can be complex due to the presence of other compounds such as carbohydrates, fats, fibre and pigments that can interfere with the analysis. Therefore, working with a knowledgeable partner with over 50 years’ experience like AltaBioscience, ISO 17025 accreditation and state-of the art equipment, ensures you to obtain accurate and reliable data that you can rely upon for your discovery projects. At AltaBioscience, our amino acid analysis service has helped research and development scientists as well as large and small manufacturers in their quest to reduce food waste and find new applications for food byproducts as well as assess the quality of their food waste-derived end products. From bespoke one-off analysis to regular testing, leaving the analysis in the hands of our experts will save you money and free up your time to find innovative solutions and build a more sustainable future. 7. References [1] https://www.fao.org/inaction/seeking-end-to-loss-andwaste-of-food-along-productionchain/en/ - Accessed May 2023 [2] Gutiérrez-Preciado, A., Romero, H. & Peimbert, M. (2010) An Evolutionary Perspective on Amino Acids. Nature Education 3(9):29 [3] Yamamoto, T., Inui-Yamamoto, C. The flavor-enhancing action of glutamate and its mechanism involving the notion of kokumi. npj Sci Food 7, 3 (2023). doi: 10.1038/s41538-023-00178-2