Demonstration of an Integrated Methodology for the Sustainable Valorisation of Bakery Former Food Products as a Pig Feed Ingredient: A Circular Bioeconomy Paradigm

Apostolos Malamakis, Sotiris I. Patsios, Lefteris Melas, Anna Dedousi, Konstantinos N. Kontogiannopoulos, Konstantinos Vamvakas, Nikos Tsotsolas, Eleni Koutsouraki, Evangelia N. Sossidou and George F. Banias ()
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Apostolos Malamakis: Institute for Bio-Economy and Agri-Technology (IBO), Centre for Research and Technology-Hellas (CERTH), Thermi, 57001 Thessaloniki, Greece
Sotiris I. Patsios: Institute for Bio-Economy and Agri-Technology (IBO), Centre for Research and Technology-Hellas (CERTH), Thermi, 57001 Thessaloniki, Greece
Lefteris Melas: Institute for Bio-Economy and Agri-Technology (IBO), Centre for Research and Technology-Hellas (CERTH), Thermi, 57001 Thessaloniki, Greece
Anna Dedousi: Veterinary Research Institute, Ellinikos Georgikos Organismos-DIMITRA, 11145 Athens, Greece
Konstantinos N. Kontogiannopoulos: ECO PRO ENGINEERING P.C.C., 54624 Thessaloniki, Greece
Konstantinos Vamvakas: Pig Farm Chalkidiki S.A., 63200 Simantra, Greece
Nikos Tsotsolas: Green Projects S.A., Chalandri, 15238 Athens, Greece
Eleni Koutsouraki: Green Projects S.A., Chalandri, 15238 Athens, Greece
Evangelia N. Sossidou: Veterinary Research Institute, Ellinikos Georgikos Organismos-DIMITRA, 11145 Athens, Greece
George F. Banias: Institute for Bio-Economy and Agri-Technology (IBO), Centre for Research and Technology-Hellas (CERTH), Thermi, 57001 Thessaloniki, Greece

Sustainability, 2023, vol. 15, issue 19, 1-23

Abstract: This study aims to demonstrate an integrated methodology for the valorisation of bakery former food products (FFP) as an ingredient of pig feed diets. The methodology involves: conducting a needs analysis and a full path traceability scheme based on Global Standards 1 (GS1) Organisation (Brussels, Belgium) standards, designing digital tools to support the implementation of the traceability scheme, and assessing the valorisation of FFP and, more specifically, of bakery by-products in bakery meal (BM) production, and its implementation in pig feed diet. BM production comprises various bakery by-products, which were collected, unpacked, grinded, and thermally treated. Physicochemical and microbiological analyses were conducted on BM samples, mainly focusing on nutrient composition, and the presence of aflatoxins, mycotoxins, and pathogenic microorganisms. The BM was then fed to finishing pigs (at an inclusion rate of 20% w / w ), in parallel to a control group fed with a conventional pig feed diet. The animals in both dietary groups were evaluated for growth performance, and meat samples were analysed for specific quality parameters and sensory characteristics. The results show that the addition of 20% w / w BM does not significantly affect the growth performance or the meat quality of the pigs. Moreover, a sensory evaluation revealed minor differences in the sensory characteristics of the meat samples, denoting that the BM addition does not seem to dwindle the final meat product.

Keywords: circular economy; food by-products; pig feed; traceability; smart applications; sustainability; bakery former food products (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2023
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