Converting food waste into valuable products is becoming increasingly essential for advancing sustainability and resource efficiency within the food sector. Surplus materials from processing, retail, or household consumption can be transformed into functional ingredients, nutraceuticals, animal feed, and even biofuels. Techniques like enzymatic extraction and fermentation, alongside emerging processing technologies, facilitate the recovery of proteins, fibers, oils, and other bioactive compounds from these by-products. This approach not only lessens environmental burden and landfill usage but also generates new economic opportunities, reinforcing the principles of a circular economy. By adopting food waste valorization strategies, manufacturers can strengthen sustainability initiatives, drive product innovation, and contribute meaningfully to global efforts that address food loss and support environmentally responsible food production.
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