Sustainable fractionation and the future of food

It has been widely reported that around one third of all the food produced globally is wasted. This represents a huge environmental impact and also is a huge cost for the food industry. Peter de Jong – NIZO’s Principal Scientist in food processing, professor of dairy process technology at Van Hall Larenstein University of Applied Sciences and director of New Technology Development for Food at the Institute for Sustainable Process Technology (ISPT) – explains how food fractionation and the smarter use of raw ingredients could enable more sustainable food products.