Applications of Modified Food Waste Proteins in Food Products

This chapter thoroughly examines the diverse range of uses for modified food waste proteins within food product development. As sustainability and waste reduction increasingly take center stage in the food industry, repurposing food waste proteins emerges as a promising avenue for generating value-added food items. The chapter delves into techniques for enhancing the functional properties and stability of these proteins, opening doors for their application across various food sectors. Ranging from acting as emulsifiers to serving as gelling agents, these adapted proteins bring versatility and innovation to product development, effectively addressing environmental concerns and meeting consumer demands for healthier, eco-conscious food choices. Case studies and examples are presented to showcase the successful integration of modified food waste proteins in food products, underscoring their potential to stimulate innovation and promote sustainability in the food sector. By conducting a thorough analysis of the present landscape and future opportunities, this chapter sheds light on the transformative influence of harnessing modified food waste proteins in shaping the trajectory of food product development.