The food processing industry generates a large amount of waste, which is a great environmental concern. From production, postharvest handling, processing, distribution, and consumption, a large percentage of the edible part of food is wasted globally (1). Therefore, there is a need for innovative strategies that not only minimize waste but also repurpose it into value-added products to be developed. The food industry is harnessing various sustainable practices to reduce waste and refurbish it for new and innovative uses (2). The zero-waste concept involves managing processes and products to ensure that all production outputs are reused rather than discarded (3). Zero-waste can be achieved by introducing microorganisms into food production processes. It is a promising solution that utilizes microorganisms such as bacteria, fungi, and algae that have long been employed for their preservation and fermentation prowess (4). However, they can also be used to meet the food processing sustainability objectives as their potential extends beyond these uses. This article explores the zero-waste system in food processing and microorganisms' role in achieving zero-waste in food processing.
Understanding Zero-Waste in Food Processing
Zero-waste is a system that reuses, recycles, or composts all materials and resources used in production. Essentially, it is the responsible conservation of resources by responsible production, consumption, reuse, and recovery of all products, packaging, and materials without burning them or discharging them to land, water, or air that threaten the environment or human health (5). This entails reducing waste products and by-products while minimizing water usage and energy consumption (6). With the rate at which food is wasted globally, shifting completely to zero waste is more pertinent now than ever to address the issue of food security and environmental sustainability (6). In achieving zero waste objectives, microorganisms will go beyond waste reduction and enhance the development of valuable materials that would otherwise be discarded (7). The food processing industry can reduce waste, transform waste, reduce environmental threats, and contribute to a circular economy by harnessing the natural capabilities of these microorganisms.
Role of Microorganisms in Achieving Zero-Waste in Food Processing (Figure 1)
Figure 1: How microorganisms achieve Zero-waste in Food Processing
Biotransformation of Waste into Valuable Products
Wastes can be transformed into valuable products in a process called biotransformation. The process of biotransformation uses microorganisms to convert waste into valuable products. It allows food processors to turn food waste, such as fruit peels, seeds, pulp, vegetables, and even discarded fish or meat parts, into new food ingredients, biofuels, or nutraceuticals (8). For example, some species of fungi, such as Aspergillus niger and Trichoderma reesei, can break down agricultural wastes into fermentable sugars, which can then be used to produce bioethanol, bioplastics, or other biochemical (9). Yeasts such as Saccharomyces cerevisiae can also convert fruits and vegetable scraps that would otherwise be discarded into alcohol, vinegar, or other fermentation products (10). Microorganisms can also convert food waste into protein-rich products that can be used as animal feed ingredients (11).
Microbial Fermentation for Waste Valorization
The value of low-quality food waste can be improved through microbial fermentation. It uses specific strains of microorganisms to transform waste by-products into safe and valuable ones (12). For example, fruit and vegetable peels that are typically discarded as waste can be fermented to create flavorsome sauces, vinegar, or probiotic-rich beverages. Similarly, dairy product whey is no longer regarded as a waste product as it has been used to produce protein powders. They have also been used to produce bioactive compounds with antioxidant and anti-inflammatory properties (13). Research has also shown that Lactobacillus species can be used to produce probiotics foods by fermenting fruits and vegetable scraps. This process retains valuable nutrients, introducing beneficial microbes into the diet while reducing the impact of generated waste in food processing (14).
Microbial Enzymes for Waste Reduction
Microorganisms can also help to reduce waste at different stages of the food chain through the production of enzymes. Enzymes are proteins that speed up biochemical reactions. Enzymes produced by microorganisms can be used to break down complex substances like proteins, starches and fats into simpler and digestible compounds (15). For example, plant materials like stems or husks can be broken down into more useful forms using enzymes produced by microorganisms. They can also be used in the brewing industry to convert grain husks into valuable extracts and bioethanol. Microbial fermentation is likewise used in the dairy industry to convert leftover waste like whey into a high-value product (16). Similarly, food processors can use enzymes to convert waste from fruits and vegetables into value-added products like juices, jams, or natural sweeteners. In addition, microbial enzymes can be applied in waste treatment systems to break down organic waste in wastewater (17). This is particularly valuable for food processing plants that generate large volumes of liquid waste, which can be converted into biogas or treated for reuse (18).
Sustainable Packaging with Microorganisms
Microorganisms also play a significant role in developing sustainable packaging materials. They can produce biodegradable packaging materials from microbial polymers, such as polyhydroxyalkanoates (PHA). It is a biopolymer produced by bacteria that have low permeability to water and oxygen, which can help to prevent moisture and spoilage in food (19). Fungi and certain bacteria can also be used to make packaging materials; for example, mycelium, the root structure of mushrooms, can be cultivated to create durable, eco-friendly packaging materials (20). Using microbial packaging materials in food processing can help reduce plastic waste by replacing conventional petroleum-based plastics. These materials are not only compostable but can be produced with minimal energy and resource inputs.
Conclusion
Microorganisms play a significant role in achieving zero waste as they can transform food scraps into valuable products. Their ability to convert waste into valuable products, reduce environmental threats, and optimize resources highlights their importance in advancing sustainable food systems. By leveraging biotransformation, fermentation, enzyme production, and the development of biodegradable materials, microorganisms contribute significantly to the circular economy, where waste is not discarded but repurposed into valuable outputs.
As global challenges like food security, climate change, and plastic pollution intensify, integrating microbial technologies into food processing becomes more crucial. Innovations in microbial applications reduce waste and open pathways for economic growth by creating new industries and products.
Ongoing research and investment in microbial technology will be essential to scaling up these sustainable solutions. Collaboration between industry, academia, and policymakers is vital to ensure that these innovative practices become mainstream. With microorganisms as allies, the food industry can transition from a linear model to a regenerative, zero-waste system, fostering a healthier planet and a more resilient food system for future generations.
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