UPCYCLING SOLID FOOD WASTES AND BY-PRODUCTS INTO FOOD-GRADE NUTRITIONAL PRODUCTS

摘要

Nutritional ingredients and compositions having high-protein and high-fiber properties and methods for upcycling solid food wastes and by-products into food-grade nutritional products are described herein. A protein flour produced may include 25 wt % to 45 wt % of protein and more than 7 wt % of a dietary fiber. The protein flour may further have an amount of aerobic plate count of less than 10,000,000 CFU/g, an amount of coliform is less than 540 CFU/g, an amount of non-pathogenic E. coli of less than 100 CFU/g, an amount of mold of less than 8,000 CFU/g, an amount of yeast of less than 3,000 CFU/g, an amount of Deoxynivalenol of less than 1000 μg/kg, an amount of Fumonisin of less than 2000 μg/kg, and an amount of Aflatoxins of less than 301.1 μg/kg. The protein flour may be produced from oil plants by-products and/or distillery by-products.