Total utilization of raw materials in the supply chain for food with a bio-economical perspective

The CYCLE project aims to achieve total utilization of raw material from fish, chicken and vegetables. This will be carried out by means of the development of new bioprocesses and technological solutions, combined with assessments of socio-economic challenges focusing on sustainability. The project includes industrial participation involving partners from the agricultural and marine food sectors alongside feed industry, energy and logistics companies, as well as equipment manufacturers. These food resources account for some of the largest volumes of loss and waste produced by the Norwegian food processing industry, retailers and consumers. The holistic and sustainable approach adopted by the CYCLE project has provided the platform necessary to apply current technological developments and innovation in the food sector in the prevention of loss and the generation of added value, as well as increases in raw materials circulation and the utilization of rest raw materials. Expertise and knowledge obtained from different value chains has been used to address new bio-economic challenges in which rest raw material resources from one chain represent the raw materials in another. Chicken value chain. The world's first robotics system for the removal of chicken breasts is demonstrated. On-line methods for characterising the quality of chicken fillet are studied, and biological processes are developed for the conversion of raw meat materials using enzymes to prepare protein powders and oils. Protein concentrate from chicken products displays anti-oxidative properties and is evaluated in terms of its suitability as an ingredient in various foodstuffs. Various on-line measuring techniques such as NIR and FTIR are investigated for process optimisation in situations where such techniques utilize measurement, regulation and control procedures to facilitate the production of stable and tailored end-products. Poultry feathers are currently poorly utilized. The CYCLE project uses hydrolysis, in combination with pressure cooking and Na2SO3 treatment, to produce a high-quality feather meal for salmon feed. A study using ground eggshells as a soil additive demonstrates that eggshell calcium exhibits greater biological availability than rock-derived calcium. Vegetable value chain. As part of the sorting process, new methods have been developed for the automated detection of ripeness in mangos and avocados. A method to estimate cucumber weight using machine vision prior to harvesting is also under development. Rest raw materials derived from potato and carrot production have been used to develop a biodegradable film, as well as growth medium for probiotic bacteria that in turn can be used as an ingredient in various foodstuffs. Rest raw material from potatoes have also been used in the development of ensiled products in compact round bales for use as feed. The addition of vegetables and probiotic bacteria to potatoes may increase the value of the ensilaged feed product. The HTC (hydrothermal carbonization) technique is investigated to see if certain rest raw materials can be considered for the production of fertilizers. Deposits of potato soil, which is a rest raw material derived from the packaging process, have been investigated from an innovation and socio-economic perspective. Fish value chain; The automated classification of cod roe, milt and liver is developed using spectral characterisation aided by hyperspectral imaging in VIS/NIR and SWIR. Cost-efficient logistics systems used to capture and collect rest raw materials from fishing vessels have been studied, in combination with an evaluation of the vessel?s collection system. There exists a great potential for increasing the utilization of, and profitability from, cod heads. There is a need to improve methods for the on-board handling and preservation of the raw materials. The effect of freezing and thawing of cod heads on the composition and quality of protein hydrolysates was studied, and it was found that the use of frozen raw materials does not affect the quality of the protein product. A general understanding of loss in the food supply chain has been established, and the stages in the meat, fish and fruit and vegetable supply chains where losses occur have been identified, together with the causes of loss. A study has been carried out into how grocery retailers ?steal? product shelf-life from customers, and how they contribute to food loss and waste. The study confirms the mismatch that exists between supply and demand in the retail and wholesale stages of the supply chain. A recent study has also been launched to investigate the potential for a multidisciplinary approach that combines social science with design theory with the aim of addressing challenges linked to the reduction of food waste in Norwegian households. A Ph.D. thesis will be submitted at the end of 2018 in which the reduction in household food waste is the main topic.

Food production accounts for a significant part of the global environmental impact. The food and drink value chain alone causes 17% of direct greenhouse gas emissions, and utilizes 28% of material resources within EU. The total of residuals from slaughter ing within the Norwegian seafood industry in 2011 is estimated to 816000 tons. Residuals from slaughtering within the meat and poultry industry are 220000 tons of which 160000 tons are used in protein/oil production for feed. In the CYCLE project, technol ogical innovation and improvements is seen within a perspective of sustainable value chain, focusing on the benefit of the whole value chain. This life CYCLE approach with a holistic perspective on the food value chain prevents environmental costs being m oved from one area of the product life cycle to another. The output of the CYCLE will be applied novel automated quality differentiation and sorting concepts that increase resource utilization of food loss (co-streams) and reduce waste. In addition, nove l bioprocessing technology and processes will improve utilization of co-streams and waste and apply new concepts for an improved food safety and efficient logistics along the entire value chain. Finally, socio-economical, environmental, and market/custome r based focus will make sure to link all of the previous aspects into a cycle perspective. CYCLE will focus on transferring expertise and knowledge developed in the project to basic food industries. To achieve these outputs, the holistic approach involvin g several disciplines such as novel sensor & automation technology, bioprocessing technology, socio- and bio-economics will be pursued. This will enable the industry to do more with less, and lead towards a sustainable food industry where the needs of the future are addressed in present solutions. In this way the CYCLE project will contribute to both food security and safety while at the same time lower the environmental impact associated with production of food.