ReviewFoods (Basel, Switzerland)2026
Converting Food Waste into Value-Added Products: A Review on Current Technologies, Challenges, and Future Perspectives.
Review in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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0 citing papers in PubMed.
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Corrections and comments
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Authors and funding
1 author.
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Abstract
Food waste has emerged as one of the most pressing global sustainability challenges because of its environmental, economic, and social implications. Nearly one-third of the food produced worldwide is lost or wasted each year, contributing to greenhouse gas emissions, depletion of natural resources, and increasing food insecurity. Advances in circular bioeconomy concepts and sustainable processing technologies have transformed food waste from an environmental liability into a valuable feedstock for producing biofuels, bioplastics, bioactive compounds, functional ingredients, prebiotics, and other high-value products. This review critically examines current strategies for converting food waste into value-added products, including green extraction technologies and biochemical, thermochemical, enzymatic, and microbial approaches. Attention is given to major agri-food by-products, such as fruit pomace, vegetable residues, oilseed meals, dairy by-products, and agro-industrial wastes. Emerging developments involving biorefinery concepts, artificial intelligence, digital biorefineries, synthetic biology, and carbon-neutral production systems are also discussed. Furthermore, the review highlights recent applications of waste-derived fibers, antioxidants, and polyphenols in functional foods, especially bakery products. Finally, key challenges related to feedstock heterogeneity, process scalability, regulatory frameworks, economic feasibility, and sustainability assessment are critically analyzed together with future research directions supporting the transition toward resilient circular bioeconomy systems.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.