Utilização de resíduos provenientes da indústria de alimentos na fabricação de produtos de confeitaria: uma revisão

Abstract

Research shows that 17% of all food produced is wasted, while 21.1 million people are in a situation of severe food insecurity. Food is wasted mainly at the consumption stage, and during the industrial production process, generating tons of waste that is sometimes discarded inappropriately, resulting in environmental degradation. The peels, stalks, leaves, seeds and bark are examples of the types of waste generated in the consumption phases and during the production process. These have high nutritional value and can be added as raw material to the industrial production process. In this context, a bibliographic survey was carried out in order to analyze the perspective of using waste from the food industry in the manufacture of confectionery products. To carry out the survey, scientific databases were used, such as Google Scholar, ResearchGate and SCIELO, where around 25 scientific works were gathered, figura 7including course completion works, articles, theses and dissertations, published between the years of 2007 to 2023, and keywords such as waste, reuse, food security, hunger, confectionery, food industry. Through the survey it was possible to verify that the use of solid waste, such as peels, leaves, stems, bark and seeds, generated by the food industry, for the manufacture of confectionery products, such as cakes, brownies, mousses, cupcakes, jellies, is quite advantageous, since through this it is possible to solve the problem of food insecurity, as well as provide a final destination for waste that causes less impact on the environment.