Fermentation-mediated sustainable development and improvement of quality of plant-based foods: from waste to a new food

Abstract

Food waste and by-products are generated throughout the food processing and storage chain. In a world facing climate collapse and limited space for expanding cultivable land needed to feed a growing global population, utilizing food from sustainable production chains has become a significant challenge. Additionally, there is a worldwide trend towards consuming natural and healthy foods that are as free from chemical compounds as possible during production, processing, and preparation. Gradually, eating habits have adapted to these new trends, and new foods are being introduced into diets. In this context, research into sustainable practices has emerged worldwide, promoting the increased consumption of plant-based foods. The central idea of this article is connected to global concerns regarding food sources, minimizing waste, and innovatively using every ingredient. Fermentation, a traditional and natural food preservation technique, can be a vital tool for enhancing flavours and textures while increasing nutritional value through the action of specific enzymes. This article aims to highlight the main challenges of using food processing by-products in human nutrition and explore possible strategies to improve their quality through the enzymatic action of microorganisms.

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