From waste to wealth: sustainable approaches and novel strategies in the utilisation of food and dairy by‐products – a critical review

Abstract

SummaryThe correct application of by‐products produced in the food and dairy industries is essential for attaining sustainability goals and minimising waste. By‐products, which used to be viewed as throwaway materials, have lately been recognised as valuable sources. By‐products can have significant nutritional, physiological and economic value. This paper addresses the novel techniques and technologies that have been employed to successfully transform these by‐products into products with value‐added hybrid products; there are also some instances of success mentioned, as well as the trends that will likely have an impact on the sector in the coming years. Through case studies and scientific insights, the reader may discover how businesses and society as a whole can benefit from using by‐products. Overall, the goal of this endeavour is to demonstrate the transformative potential of using food and dairy by‐products and to serve as an avenue of encouragement and knowledge for researchers, business executives and policymakers interested in increasing the value of by‐products in the food and dairy sectors. Despite the fact that there are a few articles on the utilisation of food and dairy by‐products, none of them have employed bibliometric analysis to reach insights. The present study is an exemplary instance of looking into the evolution of publication patterns over time, suggesting the need for additional research in this area.