Food Consumption Food Waste Management Food Production Lactic Acid Fermentation as a sustainable waste solution Lactic Acid Fermentation as a sustainable waste solution Research Objectives Create an innovative nutraceutical food product using waste ingredients Identify the Irish consumer’s appetite for a nutraceutical food Generate product recipes and prototypes using fermentation Develop packaging and labelling in accordance with EU Food Regulation Analyse the cost and feasibility of producing such a product Introduction This research focusses on the development of a nutraceutical food product, often referred to as a functional food. This is a food product which goes beyond normal nutrition and offers additional benefits than that of the existing vitamins and minerals present in the food. These foods originated in Japan in the 1980’s and have come to the fore in the last decade primarily for their health benefits and role in decreasing chronic illnesses. Examples of products that are on the market today are omega 3 enriched eggs and probiotic yoghurts. The aim of the research is to create a product using ingredients which are considered waste items and transform them into an environmentally friendly, cost and energy efficient, flavourful and nutritious product using the traditional method of fermentation. Waste and the Circular Economy With the world’s population set to increase to 9.6 billion by 2050, scarcity of the world’s resources is growing considerably and reaching a point where it cannot be sustained. The amount of food being wasted is at a critical level. The existing linear system of disposing food to landfills is not sustainable. The concept of the circular economy is to re-use what are considered ‘waste ingredients’ and convert them to valuable resources. The emphasis is on the top level of waste management -prevention rather than cure. For this to become a reality innovative methods and systems need to be developed to utilise these waste products. Resource efficiency is key to a sustainable future. Fermentation could be a possible solution to transform waste from an unexploited resource to a valuable product that is environmentally friendly, cost and energy efficient, flavourful and nutritious. The focus of this research is on fermenting vegetable waste both commercial and domestic; peelings, stalks and off-cuts. 100 million tonnes of food are wasted in the EU annually and could rise to 120 million tonnes by 2020 The Irish Environmental Protection Agency estimates that food waste costs €120 a tonne to compost, and €3000 per tonne for a restaurant From Good Food to Food that’s Good for you – The Road Map of a Nutraceutical Food Product Jill Holmes B.Sc., M.Sc. Jill Holmes B.Sc., M.Sc. Agnes Bouchier-Hayes B.Ed., G.D.B.S., M.A. Dr. Tracey Larkin B.Sc., Ph.D. Limerick Institute of Technology School of Business and Humanities Fermentation and Lactic Acid Bacteria Fermentation is a traditional method that has existed for thousands of years. It is an effective preservation technique and originated from a time when refrigeration wasn’t possible and the shelf-life of foods needed to be extended through the winter months. Developing countries use fermentation widely. The popularity in western culture has reduced due to the increase in the industrialisation of the food industry. There are many different types of fermentation and this research will address vegetable lactic acid fermentation. Lactic acid fermentation occurs when the sugars in fruits and vegetables convert to lactic acid and carbon dioxide. During lactic acid fermentation the vegetables live in an anaerobic environment which inhibits the growth of pathogenic bacteria. The lactic acid being produced also preserves the vegetables and further prevents harmful bacteria from growing. Lactobacillus and bifidobacteria are the primary organisms responsible for the natural fermentation of vegetables. These bacteria occurs naturally in the human body and are part of the gut microflora. Studies have shown that ingesting this bacteria can protect the gut and improve immunity. Sugars in Fruits and Vegetables Lactic Acid Carbon Dioxide Alcoholic drinks using fermentation from rice, honey and fruit date back as far as 7,000 BC in Jiahu, China Health Benefits  Improves intestinal microflora balance and overall gut health. The relationship between gut microflora and human health is widely recognised.  Fermentation predigests the food making the nutrients more readily available for absorption in the body.  Improves immunity  Reduces the risk of developing high blood pressure and Alzheimer’s disease  Produces enzymes without the cost of supplements  Produces bio-actives such as anti-oxidants which prevent free radical damage  Improves bowel health  Anti-carcinogenic  Reduces risk of developing chronic diseases such as ulcerative colitis and IBS Circular Economy Fermentation Method Before the fermentation process begins there are several points to consider: Choose the correct fermentation equipment; fermentation vessel, knife, chopping board and weights. Preparation of the vegetables is important; grate, shred, chop, slice or whole. Hardier vegetables are more appropriate for fermentation. Delicate vegetables and salad leaves break down in the fermentation process and become mushy and not very palatable. Decide if the ferment will use sea salt, whey or a starter culture. These ingredients can affect the flavour and the dietary properties. Use bottled water as chlorinated tap water can impede fermentation. The vegetables need to live in an anaerobic environment therefore weights are needed to keep the vegetables submerged in the brine. Cabbage leaves can be used as natural weight. Example of basic broccoli fermentation: 1.Choose a jar or crock that can hold at least 2 litres. 2.Sterilise the jar using boiling water. 3.Wash and chop the broccoli into small pieces (use all of the broccoli). 4.Make a brine using salt and water. The ratio is 2% salt per solution. The salt ratio should be adjusted with seasons; more salt in summer to slow the microorganism growth and less salt in winter. 5. Place the chopped broccoli in the chosen vessel and cover with the brine. 6. Ensure the broccoli is submerged fully using a weight. 7.Leave to ferment at room temperature for up to a month. The longer you leave the ferment the tangier the flavour. Place in the fridge when satisfied with the flavour. This will keep in the fridge for 6 months. In 2010 the functional foods market was worth $190 billion in the United States The functional foods market in Ireland Is growing by 2-8% annually Kimchi – Korean Fermented Vegetables Sauerkraut – German Fermented Cabbage