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9th November 2021

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Enzymes Help Reduce Food Waste and its’ Environmental Impact

The news is currently full of #COP26 and how this is our last chance to save the planet, world leaders are all signing pledges to reverse deforestation and reducing methane by 30% by 2030.

But we can all do our bit to help save the planet, it is currently estimated that food waste contributes between 8 to 10% of global greenhouse gas emissions (UN SDG # 12). We can all shop smarter, buy more locally and eat what’s in season. The food manufacturing industry also have a huge role to play in reducing this footprint and enzymes can play a leading role in this. From extending food shelf life, to speeding up processing times, to decreasing the use of environmental harmful chemical to valorising waste streams, enzymes can help to reduce food waste and the environmental impact food production has on the planet.

Many food processing procedures produce by products that are rich in proteins, lipids and carbohydrates, these waste streams create a significant environmental impact. But the fact they are rich in fat, sugar and higher proteins make them an ideal feedstock for enzymic valorisation. Enzymes perform chemical transformation that are specific and easily controllable, at significantly lower processing costs. Harnessing these powers will enable the production and formulation of consumer products and have the potential of converting waste streams into valuable products, from biofuels to animal feeds to novel food ingredients. Enzymes are a superpower that can help the food industry become environmentally sustainable and reduce food waste. Biocatalysts Ltd are proud to be part of the solution working with a number of companies and on European Union Horizon 2020 programmes to find enzyme solution for today problems for tomorrows answers.

For more information on how enzymes can help your organisation take control of your manufacturing processes contact Biocatalysts Ltd.

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