https://doi.org/10.17113/ftb.63.02.25.8962

Turning Waste into Taste: Effective Upcycling of By-Products for Innovative Food Solutions

Swapna Sree Meduri^1*, Sujatha Mudawath¹, Prabhakar Butti², Soujanya Kanneboina¹, Sucharita Devi Tattepalli¹ Supraja Thoomati¹, Neela Rani Rathod³ Aparna Kuna⁴, Krishna Lavuri⁵ Srinivasa Chary Darshanoju⁶ and Kanmani Kalaivanan⁷

¹Department of Food and Nutrition, Post Graduate and Research Centre, PJTAU, Rajendranagar, 500030 Hyderabad, India

²National Institute of Nutrition, 500007 Hyderabad, India

³Extension Education Component, All India Coordinated Research Project on Women in Agriculture, Professor Jayashankar Telangana Agricultural University, 500030 Hyderabad, India

⁴Food and Nutrition, MFPI-Quality Control Laboratory Rajendranagar, 500030 Hyderabad, India

⁵Institute of Rice Research (IRR), PJTAU, Rajendranagar, 500030 Hyderabad, India

⁶Department of Statistics and Mathematics, College of Agriculture, PJTAU, Rajendranagar, 500030 Hyderabad, India

⁷Department of Food Science and Nutrition, CSC & RI, TNAU, 625104 Madurai, India

Copyright © 2025 This is a Diamond Open Access article published under CC-BY licence. Copyright remains with the authors, who grant third parties the unrestricted right to use, copy, distribute and reproduce the article as long as the original author(s) and source are acknowledged.

Article history:

Received: 16 November 2024

Accepted: 5 June 2025

Keywords:

waste valorisation; aquafaba; coffee silver skin; propolis; by-products; sustainable developmental goals



The content of this publication has not been approved by the United Nations and does not reflect the views of the United Nations or its officials or Member States.

Summary:

Waste management in the food manufacturing sector has become one of the most challenging aspects globally owing to the generation of enormous quantities of by-products, such as peels, seeds and undesirable flesh at various stages of the processing chain. However, these plant by-products are rich in important compounds particularly polyphenols and bioactive substances that significantly affect human health and can be utilised in numerous sectors as new, low-cost and economical raw ingredients. The aim of this review paper is to discuss various methods of valorising food waste, concentrating on upcycling, aquafaba, coffee silver skin, propolis, wine lees and avocado waste. Food waste is a substantial global issue, with the potential to affect food security, environment and economy. Upcycling is highlighted as a means to tackle food waste by repurposing high-value by-products such as fruit and vegetable residues. Aquafaba, a vegan alternative to egg white, is produced from chickpeas and has various culinary applications. Coffee silver skin, a by-product of coffee production, contains bioactive compounds that can be extracted and used in functional foods. Propolis, a resinous substance collected by bees, is rich in bioactive compounds with health benefits. Wine lees, a by-product of winemaking, can be processed to extract phenolic compounds and produce value-added products. Avocado waste valorisation focuses on converting avocado by-products into valuable products for various industries. The sustainable valorisation of food waste offers numerous benefits, such as reducing waste output, generating revenue and promoting resource efficiency. Collaboration between stakeholders is essential to advance research and implement sustainable management practices for food waste valorisation to achieve the Sustainable Development Goals (SDGs). Challenges such as scaling-up, regulatory frameworks, logistics, food safety and environmental impact must be addressed to effectively valorise food waste.