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Breaking Down Proteins To Build Food Waste Solutions

Food Analysis

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% of food produced is lost between harvest and retail.

Often overlooked, upcycling food surplus or side-stream products produced during the manufacturing of food, could make food production more sustainable whilst also providing economic opportunities.

Download this whitepaper to learn more about how the use of amino acid analysis of food by-products could help:

  • Reduce waste
  • Improve innovation
  • Contribute to a sustainable future 
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