In an era characterized by land degradation, climate change, and a growing population, ensuring high-yield productions with limited resources is of utmost importance. In this context, the use of novel soil amendments and the exploitation of plant gro...
Wasted bread (WB) has been studied as an alternative ingredient for increasing the sustainable footprint in the beer production chain. There are gaps in the literature on the impact of WB on beer manufacturing. Thus, the objective was to evaluate the...
One third of the food produced in the world is wasted. Bread is one of the most wasted foods both during the distribution process and in households. To use these breads, it is necessary to get to know the properties of the flours that can be obtained...
Food waste is a current global problem. The aim of this work was to investigate the possibility of reintroducing bread discarded by retailers in the preparation of sugar-snap cookies. Bread flours were obtained from stale breads (white and whole whea...
Filamentous fungi can be used for the valorization of food waste as a value-added product. The goal of this study was the valorization of bread waste through fungal cultivation and the production of value-added products. The fungal cultivation was ve...
The development of highly nutritious bakery products with optimum utilization of food waste is a major challenge for the food industry. The optimum utilization of food waste for the sustainable development goal of the country is important for the gro...
Worldwide, there is a significant amount of food waste, highlighting the need to reduce waste throughout the production process. This study investigated the impact of incorporating vegetable processing waste from tomatoes (TP) and bell peppers (PB) o...
The paper presents the results of a study on the effects of the addition of bread bakery waste (stale bread, sometimes infected with mold, from store returns) to agricultural waste consisting of triticale straw on the process of solid biofuel pelleti...
There are few scientific papers dealing with the packaging of fresh bread and consumer preferences as to the packaging. There are also few scientific papers on consumer behavior regarding shopping routines, storing, and the use of fresh bread in conn...
Among the common methods of quantifying household food waste, direct measurement is regarded as infeasible due to its prohibitive costs, and self-assessment methods tend to underestimate the actual values. This paper aims to propose a methodological...
Bread is a staple food in Norway, with a yearly per capita consumption of 52 kg. It is an important source of energy, dietary fibre and protein as well as certain minerals and vitamins. Previous studies have shown that bread has a relatively low envi...
The issue of managing waste bread is a global concern, with significant environmental and the economic implications. The utilisation of waste bread for bioethanol production, employing energy-saving technology, could prevent these consequences and re...
The aim of the study was to determine the effect of the addition of black cumin (Nigella sativa L.) pressing waste (BCW) and black cumin seeds (BCS) on the properties of starch bread. The control bread was prepared from wheat starch (100%) with a glu...
A relevant amount of waste is produced in the canning industry of globe artichoke. This study proposes to use flours of artichoke waste (stems and bracts) in durum wheat bread-making, replacing the re-milled durum wheat semolina at increasing levels...
Faced with challenges related to environmental degradation and the growing need for sustainable development, the food sector must look for innovative and ecological production solutions. One of the increasingly popular directions is the zero-waste ap...
The high loss rate of bread is generally known to contribute to the alarmingly high numbers in worldwide food waste. Correct storage techniques are believed to enable the reduction of preventable food waste. Therefore, the influence of storage parame...
In recent years, a main goal of research has been to exploit waste from agribusiness industries as new sources of bioactive components, with a view to establishing a circular economy. Non-compliant avocado fruits, as well as avocado seeds and peels,...
Household bread and bakery product waste constitutes a growing issue in Algeria, with significant economic, environmental, and socio-cultural implications. This research is situated within the framework of sustainable food systems and responds to rec...
From a sustainability and circular economy point of view, this study evaluated the possibility of recovering antioxidant compounds from Rossa di Tropea onion waste for application in the food industry as natural ingredients. In particular, the aim wa...
Mycoprotein production by Pleurotus salmoneostramineus was evaluated using the bread industry by-products wheat bran hydrolysate (WBH) and stale bread hydrolysate (SBH) as carbon sources, with mung bean protein hydrolysate (MBH) as a nitrogen source,...
This study highlights waste bread (WB) as a novel, cost-effective, and nutrient-rich substrate for microbial growth, offering a sustainable alternative to conventional media. As a renewable resource, WB promotes the circular economy by reducing food...
Bread is one of the most popular products consumed almost daily and, simultaneously, the most frequently wasted product in large quantities. The factors determining this phenomenon in a household must first be known in order to develop and implement...
Contemporary environmental concerns have led to the prioritization of sustainable production and material circularity, no matter what the industrial field of activity. Bread waste is a major element of overall food waste since, worldwide, bread remai...
The aim of this study was to evaluate the effect of extruded preparations on the bioactive and nutritional properties, vitamin B content, volatile compound profile, and quality of whole wheat bread. Extruded preparations based on stale bread (seconda...
Food waste is a global issue, and Macau is no exception. Throughout this study, it was found that most local bakeries in Macau employed promotional strategies to reduce surplus bread waste; however, a significant amount of unsold bread was still disc...
Almond bagasse, a by-product of almond milk production, is rich in fibre, protein, polyunsaturated fatty acids, and bioactive compounds. Its incorporation into food products provides a sustainable approach to reducing food waste while improving nutri...
Argan oil is known worldwide for its nutritional, therapeutic, and cosmetic benefits. However, the extraction process produces 40–50% of argan press cake (APC), which is rich in protein, fiber, and minerals. Despite its nutritional potential, t...
The fortification of foods with bioactive polyphenols aims to improve their functional properties and to provide health benefits. Yet, to exert their benefits, phenolic compounds must be released from the food matrix and absorbed by the small intesti...
Surplus bread accounts for a significant proportion of food waste in many countries. The focus of this study was twofold: firstly, to investigate the use of carasau bread residue as a sourdough substrate, and secondly, to reuse this sourdough into a...
Background: Bread, a basic need for the survival of human beings, is highly perishable, has a short shelf-life, and loses its quality and potency after its date of expiry. This leads to a considerable amount of bread waste and loss in the economy. Th...
Food waste has been widely valorized in the past years in order to develop eco-friendly materials. Among others, bread waste is currently of increasing interest, as it is considered a huge global issue with serious environmental impacts and significa...
In Canada, approximately 11.2 million metric tons of avoidable food waste (FW) is produced per year. Preservation of a greater proportion of this FW for use as livestock feed would have significant environmental and socioeconomic benefits. Therefore,...
In the present work we report for the first time the carbonization of biomass waste, such as stale bread and spent coffee, in piranha solution (H2SO4-H2O2) at ambient conditions. Carbonization is fast and exothermic, resulting in the formation of car...
The growing market for pre-sliced and packaged bread, driven by convenience and extended shelf life, raises environmental concerns due to its reliance on single-use polyethylene (PE) bags. To evaluate this trade-off, a cradle-to-distribution-center L...
This study explores the valorization of bread waste for poly-β-hydroxybutyrate (PHB) production through a combined dark fermentation (DF) and photofermentation (PF) process. DF, performed using Lactobacillus amylovorus DSM 20532, efficiently con...
Bread and bakery products are among the most discarded food products in the world. This work aims to investigate the potential use of wasted bread to obtain a high-glucose slurry. Simultaneous hydrolysis of wasted bread using α-amylase and gluc...
The food industry generates a great amount of food waste and by-products, which in many cases are not fully valorized. Press cakes, deriving from oilseeds extraction, represent interesting co-products due to their nutritional value, high biopolymers...
The global consumer food waste (FW) estimates are mainly based on modeling data obtained from governments. However, a major data gap exists in FW at the household level, especially in developing countries. Meanwhile, the reliability of the existing d...
Reducing wheat and bread loss and waste is crucial for ensuring global food security and sustainability. The importance of reducing wheat and bread loss is particularly significant in Iran, where wheat is a staple crop and a vital component of the co...
Due to its multipurpose usability, short production cycle, and low capital requirement in cultivation, hemp represents an excellent material applicable to the Sustainable Development Goals (SDGs) defined by the United Nations Organization as a strate...
The influence of incorporation of post-distillation solid wastes of the aromatic plants (SWAP), oregano, rosemary, lemon balm, and spearmint into wheat breads at 1% and 2% levels on their physicochemical and sensorial properties, and antioxidant and...
Reducing food waste and promoting green consumption have emerged as critical priorities in the transition toward a more sustainable food system. Purchasing near-expired food (NEF) offers a pathway to address both issues simultaneously, yet the mechan...
The increase in the wastage of bread, representing 12.5 million tons per year, causes ecological problems, such as the production of methane and CO2, when that waste bread (WB) is improperly managed. To reduce this ecological footprint, a more sustai...
Increasing food consumption and waste generation are today’s most difficult economic and environmental challenges. In line with the sustainable production and consumption concept, wasted food, as a source of valuable resources, can be reused to...
Drilling fluids are essential in oil and gas operations for wellbore stability, cuttings transport, pressure control, and fluid-loss reduction. Water-based drilling fluids (WBDFs) are widely used because of their cost-effectiveness and lower environm...
Current household food waste (HFW) reduction plans usually focus on raising consumer awareness, which is essential but insufficient because HFW is predominantly attributed to unconscious behavioral factors that vary across consumer groups. Therefore,...
Reducing food wastage is one of the challenges in achieving global food security and transforming current food systems. Since human nutrition is closely dependent on cereal production, research was undertaken aimed at understanding the food losses in...
Reducing food loss and waste is among the efforts to relieve the pressure on natural resources and move towards more sustainable food systems. Alternative pathways of food waste management include valorization of by-products as a source of phenolic c...
The current study investigates the feasibility of preparing Arabic bread from wheat flour, sweet potato flour, or peeled sweet potatoes based on the nutritional values, technological characteristics, and sensory properties of the final products. Firs...
The commercial production of soy milk renders a large quantity of wet soybean by-product (SMB), which is typically dumped, incinerated, or partially used as animal fodder. This wet SMB has a high moisture content that is rich in nutritional and biolo...
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