Liquid Food Waste Treatment and Valorization: Current Methods, Emerging Technologies and Sustainability Perspectives

Research estimates food loss or waste generated accounts to 35% of the total global food production. Further, food waste impacts social, economic, sectors of the society and also adversely impact the environment. In the food industry liquid food waste poses major problems due to contamination of soil and water thus harming the ecosystems. Greenhouse gas emissions (methane(CH4), foul odors, attracting pests, and wasting valuable resources are additional problems (water, land, energy). Further they pose public health risks, and economic inefficiency. The present review aims to cover the current knowledge on liquid food waste and management and to update the present methods and trends. It aims to assess knowledge-gaps thus paving way for research and development. The review covers the area of treatment Anaerobic digestion, Composting, Fermentation, Air flotation and Filtration methods and Evaporation in details along with newer methods such as supercritical fluid treatment. Since several liquid products contain biomolecules with diverse applications in food, live-stock, medical and pharmaceutical industry. The value-added products and eco-friendly reuse of the waste by-products is discussed to gain insights on the broader applications. Hence, newer sustainable methods and research efforts are required to tackle the problem at several levels.