Love Orange: The Future of Carrot Waste

FoodSolutions Team
a new fiber ingredient extracted from carrot residue pulp, which is highly water-absorbing.The KaroPro 1-26
, extracted from carrot juice residue and able to bind to
26,
times self-weight water, is based on four years of research and producer
FoodSolutionsTeam
has developed the most suitable particle size for fibers.fiber ingredients are derived from ingredients discarded when people eat carrots, and sustainable properties are their main selling point.
Erik Linke, general manager

team
FoodSolutions Team, told reporters.Linke
doesn't think there will be a higher ability to bind water in future studies, because the company's research team tried to increase the ability to bind water by reducing the surface area by reducing particles, but the study failed.The carrot juice is extracted through an all-natural process that is permitted by the European Flavor Regulations,
Linke
said, but he could not provide further details because the process could not be patented.The KaroPro 1-26
from 4.5
to
to
5
kg.will be looking
opportunities
the European Food Ingredients Exhibition in Paris in early December.two ofthe product's most promising and promising applications are in baked and meat products, especially in countries where consumers are used to buying cheaper products with lower meat content, Linke
said."
we see potential in the meat market. Meat products need to be combined with water (can replace meat), or let the meat products maintain a texture.
”Because
KaroPro 1-26
obtained from the edible portion of carrots, food producers can use their water holding capacity to extend shelf life.to obtain the final product using some raw materials with sustainable properties, which is perhaps the most important contribution of the product to potential buyers."
many companies have included sustainability in their mission statements, but most of the ingredients they use produce a lot of waste."
I've found that for the last four years, many manufacturers have been investigating by-products in production, because today's consumers will favor companies that use sustainable food processing.
” Other products KaroPro 1-26
are the product of
FoodSolutionsTeam
's second waste utilization project, and their first product is the
LeinPro
. LeinPro
obtained from crushed cakes during the production of organic flaxseeds. Applications include cold sauces, which are used to form the texture of sauces, such as salad dressings. also plans to develop more products from by-products of the processing line in the future, including cabbage, beetroot and some cooking oils. These products will be developed
the success of
KaroPro 1-26
and
LeinPro products. processing residue has been a very large application area, can be used as a raw material for food ingredients. In February,
NutraIngredients
reported on the EU-funded project
APROPOS"
, a protein supplement derived from fish waste and rapeseed.

2013,
Apple Active
, a subsidiary of
Leahy Orchard
, obtained a very healthy ingredient from apple peel. in a study

in 2009, Greek researcher Dr.
Charis Galanakis
found that fiber can be obtained from the residue of olive abrasives to simulate the effects of fat and improve its cooking properties. July

, 2015

Charis
published an article on "Processing Technology and Industrial Technology" in Food Waste Recovery, providing directions for scientists and researchers studying the food waste cycle.