More than one third of the global food production is lost or wasted.
This is a serious problem with humanitarian, economic, and environmental implications. Inadequate handling, storage, and distribution result in food losses while limited shelf life and spoilage of perishable products contribute to food waste. One solution to the problem is the design of new products from waste and byproducts of food processing. The market success of these new products depends on their appeal to consumers and their price.