by Bruno Carrocci | Oct 17, 2023
“Greenleaves” – wet extraction of leaf protein from fresh broccolini and other green leafy vegetable waste The challenge Edible green leafy waste is removed for different reasons (such as quality, appearance, compliance) throughout the supply chain post-harvest....
by Bruno Carrocci | Oct 6, 2023
Transforming rescued food into shelf stable meals The challenge FareShare utilise rescued food in the development of nutritious, complete meals for vulnerable population groups. Food waste typically has a shelf life of a few days. Due to limited infrastructure and...
by Bruno Carrocci | Sep 26, 2023
Validating WA Food Waste Opportunities: A Decision-Making Framework for SME’s The challenge Many food and beverage Small to Medium Enterprises (SMEs) produce food waste as a part of their production processes. Due to the diverse nature of SMEs and how they...
by Bruno Carrocci | Jul 7, 2023
Recovery and reincorporation of milk concentrate from acid whey The challenge Acid whey, a by-product of cottage cheese and Greek yoghurt manufacture, is a nutrient rich liquid, containing whey protein, lactose, lactic acid, and minerals. The acidity level, presence...
by Bruno Carrocci | Mar 24, 2023
Horticulture Sector Action Plan The challenge The horticulture sector is the second highest (13%) in value among agricultural industries in Australia (Ambiel et al., 2019). This sector, however, is accountable for about 33% of the total food waste in Australia...
