Using everything is the best way to avoid food waste
The other 50 percent.
Only around 50 percent of an animal raised for meat production can be consumed directly. The other 50 percent are a source of valuable resources for food, pet food, feed, biofuels or fertilizers. It takes separation expertise to make use of those resources and create the most possible value from them.
In our newest whitepaper we have asked industry expert Dr. Martin Alm why using the by-products from meat production not only makes sense economically, but is also environmentally responsible.
When we think of beef, pork or chicken we usually see fillet, schnitzel or drumsticks, maybe in combination with a barbecue and a lovely summer evening with friends and family.
But what happens to all the parts of an animal that do not end up on our grill or plates? Because every animal we raise for meat production has more to offer than only meat. There are skins, bones, blood, organs and fats, among others. And if we decide to keep and raise animals for food, we cannot throw half of them away just because we cannot use it directly.
This is where the food processing and rendering industry comes in. The food processors and renderers play an important part in our economies and societies: they take care of the proper management of by-products but also fallen animals to prevent health and food risks and they save millions of tons of valuable resources every year from becoming food waste.
Whether on the plate or in the tank, rendering options are diverse.
Insofar, processing those co-products is not only economically reasonable, but also highly sustainable and can be seen as true recycling. Without further processing those resources would end up as food waste.
In our newest whitepaper we have taken an in-depth look at the other 50 percent of meat production and talked with industry expert Dr. Martin Alm about the contribution of the industry to the prevention of food and resource loss, current and future prospects and also about the challenges, both for the industry and the process technology you need.
Hardly anyone knows this field better than him. Career highlights include a doctorate in biochemistry, his many years of work in research and development at Saria Bio-Industries, the role of technical director at EFPRA (European Fat Processors and Renderers Association) since 2009, and the office of President of the World Renderers Organization (WRO) from 2019 to 2021.
The other 50 percent: GEA whitepaper about the processing of by-products from meat production
