Eleventh International Conference on Food Studies

Abstract

Food waste is a significant issue throughout the supply chain. To address environmental and economic sustainability issues, efforts were undertaken to examine opportunities to reutilize by-products generated in the plant-based beverage industry. Specifically, food applications were developed using apple-based pomace from juice production and spent grains from brewery operations. These included noodles and cookies from pomace, as well as granola and muffins from spent grains. Products were formulated with varying levels of by-product and analyzed via sensory analysis on 209 panelists. Panelists were also asked conceptual questions related to overall interest, purchase intent, perceived benefits and concerns from consumption of by-products. Consumers cited environmental benefits and reduction of food waste as motivators to purchase repurposed foods and food safety as a potential concern. In addition, the pomace and spent grains were analyzed for physiochemical properties and functional components. These are relevant to health and wellness, as well as applications in novel food packaging. This research highlights the role of food by-products and consumer acceptance to repurpose and valorize waste for a more sustainable food system.