Nutritional Outlook

Nutritional Outlook, December 2016

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■ NUTRITIONAL OUTLOOK december 2016 Sustainability Although some marine ani- mals are caught and harvested primarily to be used as oil, shrimp is an exception. Shrimp is primarily sold for its meat, but shrimp's undesirable parts that are removed prior to sale can be of use for their oil. A new study on an extract of shrimp waste found that it contained ample amounts of astaxanthin and fatty acids, as well as smaller amounts of vitamin E and cholesterol. 13 Te ingredient proved shelf stable for up to 120 days, so it may have signifcant potential as a food or dietary supplement ingredient, used for nutrition and/or color. Animal Feed Reusing food byproducts as live- stock feed is an old tradition, but it's one that still makes sense to- day. Take pickled radish, which conventionally involves a lot of waste. According to a team of researchers in South Korea, 30% of the radish plant is discarded in the production of pickled radish, but this waste product can be re- used in livestock feed. 14 Because radish waste is especially high in soluble fber, ruminants such as cattle can use it for energy throughout the day. If refrigerat- ed, radish waste may keep for up to 21 days, but its high amount of sodium means it should only be used as a component of rumi- nant livestock feed—not as the primary ingredient. Exotic Commodities Since many commercial food ingredients travel signifcant distances before reaching con- sumers, it's good business to make sure that all parts of these plants are used. Fortunately, the opportunities are plentiful, re- gardless of the plant. Jabuticaba (Plinia cauliflora) is a specialty Brazilian fruit grown for its juice and fesh. Jabuticaba's pomace was just revealed to have sig- nifcant nutritional contents, including tocopherols, polyun- saturated fatty acids, tannins, and anthocyanins. 15 In another example, palm fruits (Borassus aethiopum Mart) are harvested for oil in millions of tons each year, yet a new study found that the leftover fruit con- tains lots of cheap and usable pectin, making palm fruit waste "an inexpensive raw material to extract pectin in [an] environ- mentally friendly and economi- cal way." 16 More to Come As food waste products continue to prove their uses, ingredient suppliers and product manufac- turers alike can increase their profts by embracing these ma- terials. Hopefully, one or more of these examples is a ft for your company, or will inspire new ways in which you can tackle your particular waste streams. References 1. "Food Loss and Food Waste," Food and Agricul- ture Organization of the United Nations, www.fao. org/fo o d-lo ss-and-fo o d- waste. Accessed November 8, 2016. 2. Nguyen T et al., "Consumer acceptance of a polypheno- lic cofee beverage," Journal of Food Science. Published online October 5, 2016. 3. Ribeiro LF et al., "Profle of Robby Gardner is the former associate editor of Nutritional Outlook magazine.

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