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VION and Fabra explore the hidden value in food residues

15 June 2011

VION and Fabra, the UK's leading authority on the use of animal by-products, are joining forces at this month’s ‘Appetite for Engineering’ event, to consider how best to extract the hidden value of food production residues by capturing carbon credits .

Group Environment Manager, Bob Carss will explain how VION Food Group systems harness the energy locked in its meat by-products and other ingredients.

“We have a whole-system approach and strive to extract the full potential of products which others might consider to be waste,” he says. “From heat and electricity derived through anaerobic digestion, to the production of biodiesel, by-products have a crucially important part to play in our production systems.”

“In recent years we have carefully assessed our carbon footprint and I will be presenting how this has been calculated. Not only is it fundamentally important to our customers, it is also integral to plans for lowering the carbon footprint of the meat industry as a whole.”

There is little to no commercial value in the food processing sector for large proportions of livestock carcasses. For example, a quarter of the chicken carcass, or half of a cattle carcass is considered to be by-product. How these by-products are used to add value to commercial enterprises will be the focus of the talk.

Stephen Woodgate of Fabra will look at how by-products are processed, and explore the resulting products, their uses, and the carbon values attached to them. “Fabra members are responsible for the majority of the UK’s meat by-product processing, producing amongst others, rendered animal fats and processed animal protein.

“There are many valuable uses for these products including in human food, animal feeds, petfood, and for use in the oleochemical, pharmaceutical, energy and construction industries.

“For the first time, the carbon footprint of the processes and the products have been assessed. A preview this work will show how the value of animal by-products can be felt throughout the foodchain.”

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