Aproveitamento de resíduos do processamento de produtos de origem vegetal e animal

Abstract

Nowadays, the food industry’s search for waste recovery strategies has become a priority since environmental conservation and improvement measures have been notorious for society. The amount of waste generated daily has demonstrated the importance of developing and applying techniques and the constant search for new technologies that can minimize or even avoid the conscious or unconscious disposal of useful products in the trash or the environment. In this way, the increasing waste has also become a social problem due to the economic, nutritional, and environmental impact. The present study had the general objective of verifying to verify current strategies for using of residues from processing vegetables and animal products that have been used and are under study so far. The digital bibliographic review was the methodology used in this study, searching books, articles, and academic and scientific publications. The study demonstrated the different types of industrial waste generated in the processing of poultry, beef, pork and fish as well as vegetable waste such as pineapple, banana, coffee, carrot, orange, passion fruit and grape and sustainable ways of recovery and production of sustainable by-products with quality. It is concluded that the reuse of waste is a strategy that adds value from an economic, nutritional, and even energetic point of view to what was previously discarded, generating benefits for all those involved in the process and contributing to a cleaner, more efficient, and sustainable production.