ARTICLE 42 Alternative Proteins Magazine April 2024 process that spans every phase of the by-product lifecycle can help mitigate these challenges. A holistic approach to preserving by-products for use in animal feed should include recollection, treatment, transport to feed producers’ facilities, and eventual storage and handling on the livestock farm. Adequate management measures are essential to achieve feed quality and safety objectives. Factors that must be considered include microbial diversity, spoilage mechanisms, and the application of validated preservation techniques using specific organic acids. A proactive and carefully considered approach to logistics can help preserve by-products for use as alternative protein sources. The food industry produces significant quantities of high-moisture by-products, including, but not limited to, fruit and vegetable pulps, dairy whey, and brewery spent grains and yeasts. Sadly, much of this food goes to waste. In fact, the U.N. Food and Agriculture Organisation has reported that one-third of food produced – about 1.3 billion tons – is lost in the food chain. While some of that waste can be recollected and used for animal feed, by-products are highly susceptible to microbial spoilage and must be properly treated to protect ingredient safety. There are also logistical challenges that must be managed across every phase of the lifecycle, starting with the production facility. By-product lifecycle assessment #1: Production Facility A producer of high-moisture food by-products – typically a brewery/distiller, dairy processor, fruits and vegetable processing plant, or some other production facility – is the first point of contact for introducing preservation efforts. Treatment starts with the application of preservation products, like Revalet. The goal is to inhibit microbial proliferation and preserve nutrient quality. In developing the Revalet preservation product, Selko scientists relied on potent blends of buffered and non-buffered acids known to exhibit antimicrobial properties against a broad spectrum of microorganisms, including bacteria, yeasts, and moulds. Measurement is essential for management, so the status of by-products must be assessed prior to treatment. Some assessment metrics include the by-products’ pH, moisture content, nutrient composition, and microbial load. The assessment helps to determine the appropriate product and inclusion rate required for an effective treatment on a given by-product. Beer Cheese Bread Processed vegetables Animals feed upcycled products and in turn produce more sustainable food Gluten Brewer’s spent yeast whey wheat bran Food and beverages By-products Analysis and advice Human food consumption Food and beverage factory Application of feed additives Figure 1. Selko offers solutions to help maintain food by-products as valuable feed ingredients, supporting a circular economy.
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