New advances in the integrated management of food processing waste in India and Europe: use of sustainable technologies for the exploitation of by-products into new foods and feeds

1. NAMASTE - EU N ew A dvances in the integrated M anagement of food processing w A ste in India and Europe: use of S ustainable T echnologies for the E xploitation of by-products into new foods and feeds

2. EU Partners Alma Mater Studiorum -Università di Bologna, Italy (UNIBO). Coordination (F. Fava) Institute of Food Research, England (IFR) AZTI Tecnalia, Spain (AZTI) Campden & Chorleywood Food Industry Development Institute Hungary, Hungary (CCH) Wageningen, Food & Biobased Research , Netherland Grupo Leche Pascual, Spain (GLP) J. Rettenmaier & Söhne GmbH + CO. KG, Germany (JRS)

3. The approach MARKET RAW MATERIAL FOOD PROCESSING BY-PRODUCTS Characterization & Preservation Pre-treatment & Ingredient recovery New foods formulation (innovative and sustainable processes/technologies) New feeds (for aquaculture) Assessment of products & processes/technologies Identification of new market opportunities Knowledge transfer & exploitation

4. Expected Impacts Increased industrial sustainability (integration of food byproducts producers and exploiters) Consumers benefits : healthy safety and high quality foods EU-India research cooperation : common technical standards, protocols, regulations & policies New EU-India market opportunities: NAMASTEs industrial partners and the industrial platform would be the first nucleus IndustrialPartners

5. Citrus by-products valorization Characterization

6. World citrus production The Mediterranean area is one of the biggest producers, after Brazil and together with China and USA. Source: http:// www.unctad.org/infocomm/anglais/orange/market.htm (Proportion of average annual production data for 2000-2004)

8. Citrus by-products composition JUICE WITH ADJUSTED CONTENT OF PULP 42 % PEEL 40% PULP 3 % CORE 15% Picture by GLP.

9. Citrus by-products generation About 1.200 thousands of tonnes of citrus processing by-products are produced yearly in the Mediterranean area. Of the total citrus for processing, nearly 85 percent is forecast to be oranges.

16. Citrus by-products Stabilization and extraction of valuable compounds

20. Future activities Definition of protocols for the elaboration of new food products. Design of preventative and control measures to guarantee the quality and safety of the defined processes.

21. EU-Indian Team To be continued…..