California Fruit and Vegetable

Tag: food waste reduction

  • Turning Food Scraps into Opportunities

    For every juicy tomato or crunchy almond California grows, there’s a pile of pulp, hulls or scraps that often goes to waste. A new online tool, created by University of California, Davis researchers, tracks those agricultural byproducts aiming to find innovative ways to put them to use.

    The Byproduct Database, maintained by the AI Institute for Next Generation Food Systems, is an ongoing research project that includes a catalog of byproducts like fruit skins and nut shells, and potential ways to reuse them across different industries.

    Edward “Ned” Spang, principal investigator and associate professor with the Department of Food Science and Technology, said about one third of the food produced worldwide, doesn’t get eaten. The database consolidates information about food waste in one place, detailing what the various leftovers are made of and where they’re available in the state. Spang believes it could help guide decisions on reducing waste by potentially turning these materials into new products for food, cosmetics or pharmaceutical industries.

    “In the food production space, there’s a lot of edible material, or potentially valuable material, that’s been overlooked for a long time as waste,” Spang said. “So, the questions we are trying to understand include: ‘How much of this material is out there? What is it composed of? Where is it? When is it available?’”

    Tomatoes, almonds, pistachios and pomegranates

    The pilot phase of the database currently features four major crops: tomatoes, almonds, pistachios and pomegranates. As the research team continues to gather data, they will update the site to include other crops and byproducts, including wine grapes, stone fruits and citrus. In collaboration with Ilias Tagkopoulos with the Department of Computer Science, Spang is looking into developing and applying AI tools to expand the site faster and with less manual work.

    For pistachios, the website illustrates that the largest byproduct is the hull, which is often discarded, and that undersized pistachios could be a valuable resource if there was a market for it. The website helps outline the various byproducts for potential upcycling, where leftovers are transformed into new ingredients. Local companies are already developing new products using materials such as brewers’ spent grain (a byproduct of beer production), okara (a fibrous byproduct from soymilk production) and grape pomace (leftovers from winemaking).

    Researchers are looking at where food gets lost in the field and at the processing plant. With tomatoes, some get damaged on the vine, others get tossed out for not meeting quality standards. Spang said those leftovers, or side streams, are opportunities for upcycling.

    “It’s a material that’s already been cultivated, harvested and processed, so anything you do that’s economically productive means that all the resources embedded in that material, like fertilizer, water and energy, were not wasted in vain,” said Spang, who also directs the Robert Mondavi Institute of Wine and Food Science. “It is a real win-win opportunity.”

    Finding new uses

    The skin and pulp of a tomato contain lycopene, an antioxidant known for its health benefits. Users of the website can visualize where these leftover tomato parts, and its valuable lycopene, are found, helping to imagine new ways to make use of this healthy compound.

    “We expect our primary user to be entrepreneurs who are looking for new business models in upcycling, or who might have an advanced extraction technology to derive value from some of these overlooked materials,” Spang explained. “But producers and growers would also benefit as new revenue streams deliver value up and down the food supply chain.”

    The database will soon include cost estimates and economic variables to help users make more informed decisions. This will allow them to assess factors like how much lycopene is in a byproduct, its value per milligram and the costs associated with extracting it.

    New space for agricultural innovation on campus

    The research project is funded by a grant from the Resnick Agricultural Innovation Research Fund, created by a $50 million gift by Lynda and Stewart Resnick, co-owners of The Wonderful Company. Part of that donation also establishes the Resnick Center for Agricultural Innovation, currently under construction on campus, that will include a large space for biomass staging and extraction, a process to pull valuable compounds from fruits, vegetables and grain residues.

    Food waste happens, but this work is helping build a food system that wastes less and supports sustainability, which Spang hopes will excite everyone.

    “We have to be a little more creative with our food system,” he said. “We can make our current food system more productive by investigating novel upcycling ideas and processing systems that create more revenue for producers and hopefully deliver more value to consumers as well.” — By Tiffany Dobbyn, College of Agricultural and Environmental Sciences, UC Davis, tadobbyn@ucdavis.edu

  • Turning Apple Waste into Profit and Protein

    Every year, as the presses churn and the sweet smell of cider fills the autumn air, more than 4 million tons of apple byproducts are hauled off as animal feed, compost or landfill waste. But a new Cornell study offers apple skins, seeds, cores and pulp a different ending.

    Freeze-dried and milled into a fine powder, the byproduct, known as pomace, can be blended into commercial beef meatballs at levels up to 20% without turning off consumers, according to a new study published Sept. 12 in the Journal of Food Science and Nutrition. In sensory panels of more than 100 untrained tasters, the meatballs with apple pomace were indistinguishable in aroma, taste, texture and overall preference from all meat formulations.

    Doctoral student Peter Gracey works in the Leslie J. Herzog ’77 and Jacqueline Beckley Food Innovation Lab. Photo by Sreang Hok, Cornell University.

    “It’s a great source of fiber and bioactives,” said corresponding author Elad Tako, associate professor of food science in the College of Agriculture and Life Sciences. “But as an ingredient, it also has an antioxidant effect and contributes to a longer shelf life for food products.”

    The finding is more than a kitchen curiosity. It also points toward a potential new revenue stream for apple and cider producers in New York state and a practical way to close a circular loop in food manufacturing. Rather than paying to dispose of pomace, processors could freeze-dry and sell it as a value-added ingredient to meat packers, food manufacturers and specialty producers.

    That shift could trim disposal costs, reduce methane emissions from landfills and capture additional dollars from a resource now treated as waste. At the same time, it could increase dietary fiber content in popular processed foods and modestly reduce the share of animal protein without changing the eating experience.

    “I’ve always had a passion for sustainability,” said Peter Gracey, first author and doctoral student in Tako’s lab. “There have been other experiments exploring the use of grape and apple pomace as an ingredient in other meat products.”

    Gracey said they tested a realistic commercial scenario. They bought Cortland, Empire and Red Delicious apples at wholesale, pressed them at a commercial juice press, then freeze-dried the leftover pomace for 48 hours. After milling the dried material to a consistent particle size, they rehydrated it and blended it into 80% lean ground beef at 10% and 20% inclusion rates.

    Beyond the tasting panels, they measured texture, color, composition and cooking yields. The 20% formulations did show a drop in cooking yield and a shift in internal color that might matter to manufacturers who need to meet specification standards. But the sensory panel did not penalize the higher inclusion levels, suggesting consumers may accept small changes if the product is otherwise familiar.

    The benefits flow in multiple directions, Tako said. For cider makers and juice processors, pomace accounts for an estimated 25-30% of the total fruit mass. Handling that volume is expensive. Transportation and disposal costs can eat into already tight margins, especially for small and mid-sized processors. Turning pomace into a dry, shelf-stable ingredient means less waste-hauling and a marketable product that could be packaged, sold and distributed. For regional processors seeking new revenue streams, the approach could be appealing.

    For meat producers, the ingredient adds pectin, fiber, polyphenols and micronutrients – all benefits that could be advertised in a “better for you” food package. Many populations fall short on recommended fiber intake. Adding fruit-derived fiber to processed meat products could help close that gap without asking consumers to change deeply ingrained habits. The approach may be especially useful in institutional settings such as schools, hospitals and workplaces where familiar comfort foods are served at scale, according to the researchers, among them Olga Padilla-Zakour, Seneca Foods Foundation Professor and director of the Food Venture Center, Cornell AgriTech.

    From a climate perspective, diverting pomace from landfills curbs methane emissions and reduces the environmental footprint of juice and cider production. Replacing part of the meat in processed foods with plant material lowers the embedded greenhouse gas intensity of those items. The study citesresearch indicating that substantial reductions in processed and red meat consumption could lead to steep declines in food-system emissions.

    Globally, apple production topped 97 million metric tons in 2023. New York state is the second-largest apple producer in the U.S., home to thousands of apple growers and a growing number of small cider houses and juice operations. The prospect of a local market for pomace could keep dollars within regional supply chains, according to Tako. Instead of trucking wet waste to distant composting sites, a processor in the Finger Lakes could partner with a meat co-packer or snack-food manufacturer in the region.

    The exact size of the potential market will depend on a string of practical issues, Gracey said: how much pomace producers can economically dry, how quickly they can supply consistent lots and whether food manufacturers will invest in formulation and labeling changes. Freeze-drying preserves bioactive compounds and structure, but it is energy-intensive and requires capital equipment or third-party services. Simpler drying technologies might work, too, but would need careful validation to preserve color, flavor and food safety.

    If adopted, Tako said, “it’s a win-win-win. It could mean more natural, better-for-you products for meat companies and the people who care about getting enough protein and other nutrients, but also provide a new income stream for apple and cider producers.” — By Laura Reiley, Cornell University