Food Ingredient Production from FVW

Several research groups have been working on the development of multifunctional ingredients from vegetable residues and its application in different food products. The crude fiber content combined with at least one other property enables them to fulfill several functions in food as depicted by Laufenberg et al. (2003). 

Operating areas of multifunctional food ingredients due to food properties and quality  

Nutritional and healthy quality, for example, vitamin content, dietary fiber content. 

Food product structure, for example, porosity, network structure. 

Sensorial properties, for example, texture/structure, mouth feel, freshness. 

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