How food wastes can be converted into new products: European legislation and analysis of enzymatic hydrolysis

Abstract

The generated food waste has a significant economic and environmental impact. Since most of this is considered nutrient-rich substrate, it can be reduced or converted to avoid negative effects. In recent years, new technologies have increasingly focused on this aim by extracting and recovering valuable components for the formulation of new products. Herein, this review analyses food waste management strategies and emerging scientific advancements. Among these, enzymatic hydrolysis represents a promising sustainable alternative to traditional chemical extraction. Unlike chemical methods, it operates under mild conditions, reducing energy consumption and harmful by-products, while efficiently recovering fibres, proteins, phenolic compounds, and other biomolecules of interest from food waste. Furthermore, its effectiveness can be significantly enhanced when combined with other techniques. However, most of these applications are currently at the laboratory scale, and a thorough assessment of the potential benefits and the feasibility at an industrial level is required. In this context, integrating enzymatic hydrolysis within circular economy models can further improve resource efficiency by promoting waste valorisation in industrial applications. This approach aligns with sustainable development goals, fostering the creation of bio-based products and reducing dependence on non-renewable resources. Despite facing challenges such as regulatory constraints and the need for scalable, cost-effective processes, the development of innovative and sustainable practices can bring significant economic, social, and environmental benefits.