Which technologies are used for food waste valorisation and upcycling?
The technologies used for food waste valorisation and upcycling depend on the side stream, the customer’s product concept and the desired end product. Common processing technologies include separation, filtration, centrifugation, concentration, evaporation, drying, extraction, hydrolysis and stabilisation. These technologies can help recover valuable components, improve functionality, reduce water content and create ingredients or materials that are easier to store, transport and apply.
At Bodec, we select and test technologies based on the customer’s existing concept and the intended industrial application. The goal is to develop a practical processing route that can be scaled beyond kitchen or lab scale.
Explore related questions
Yes. Bodec works with customers from both inside and outside Europe. Side stream valorisation and food waste upcycling are global challenges, and many companies are looking for practical ways to scale promising product concepts from residual flows.
Yes, side stream valorisation processes can often be scaled to industrial production, but this requires careful testing, process development and a realistic view on volumes. At Bodec, customers can first test and produce smaller volumes at pilot scale. These volumes can be used to validate the process, evaluate product quality and explore the market before committing to industrial production.
The customer already has a first idea of which component, functionality or application could be valuable and Bodec can then help assess whether this product concept can be processed and scaled in practice.
Yes, Bodec can support customers who have already developed an idea, concept or first product from their side stream at kitchen or lab scale. We do not simply start processing any residual flow without a clear product direction. The customer usually has an initial application, ingredient concept or biomaterial idea, and Bodec helps to develop the process further towards pilot and industrial scale.
Food waste, or food processing side streams, can be converted into value-added ingredients by separating, extracting, concentrating, stabilising or drying the useful components they contain. The right approach depends on the composition of the side stream and the intended application. For example, a side stream may contain valuable proteins, fibres, oils, sugars or minerals that can be recovered and processed into functional ingredients.
Side stream valorisation in the food industry means turning residual flows, by-products or food processing side streams into valuable new products or ingredients. Many food production processes generate side streams that still contain useful components, such as proteins, fibres, starches, oils, minerals, bioactive compounds or functional ingredients. Instead of treating these streams as waste, they can often be upgraded into value-added food ingredients, feed ingredients or biomaterials.
