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Orientador(es)
Resumo(s)
From 2017 to 2020, global milk production ranged from 610,724 to 643,769 thousand
tons, but the dairy industry still faces issues related to its carbon footprint and sustainability. According to the
United Nations Sustainable Development Goals (SDGs), by 2030, food processors, governmental bodies, and
consumers should take actions regarding food production patterns and consumption to decrease the generation
of by-products and side-streams and increase their circularity by developing nutritious-rich products. Dairy
products have traditionally been manufactured without bioactive ingredients to boost consumers’ health and
well-being. To achieve the sustainability goals and the need to reformulate traditional dairy foods to make them
more nutritious and reduce their carbon footprint, it is paramount to implement integrated approaches that
embody the “farm to fork” ethos.
Scope and approach: This review integrates concepts of food science, technology, nutrition, circular economy, and
sustainability to provide an overview of the technological applications of dietary fibre, polyphenols, functional
lipids, and carotenoids obtained from agro-industrial side-streams in dairy food formulations.
Key findings and conclusions: Dairy processors can use bioactive ingredients and extracts obtained from agroindustrial
side-streams to design potentially functional food models and tentatively market these products
with nutritional claims or even with a health claim in case the bioactivity is verified in human intervention trials.
This approach will increase the nutritional value of traditional dairy foods and contribute to circularity within
food systems, reducing food waste, and enhancing human health.
Descrição
Palavras-chave
Dairy products Food valorisation Sustainable production Circular economy Fibre-rich foods Bioactive compounds
Contexto Educativo
Citação
Granato, Daniel; Carocho, Márcio; Barros, Lillian; Zabetakis, Ioannis; Mocan, Andrei; Tsoupras, Alexandros; Cruz, Adriano Gomes; Pimentel, Tatiana Colombo (2022). Implementation of Sustainable Development Goals in the dairy sector: perspectives on the use of agro-industrial side-streams to design functional foods. Trends in Food Science & Technology. EISSN 0924-2244. 124, p. 128-139
Editora
Elsevier