Valorization of Residues From Beverage Production

Abstract Value-added utilization of residues (by-products and waste) from the industrial production of beverages is covered. Occurrence of by-products and waste and their key characteristics are addressed. The assessment reveals that at least 60 million metric tons of bioresidues, and likely more than 100 million metric tons, occur each year during the industrial processing of agricultural products into beverages. A wide variety of valorization options exist. Approaches that make use of whole material streams and approaches that target the recuperation of specific components with potentially high market value are presented. These include energetic valorization via anaerobic digestion (biogas, biohydrogen) or other routes, biochar production, and the recovery and use of bioactive molecules. Packaging waste is also discussed.