Luca Serventi - Upcycling Legume Water: from wastewater to food ingredients

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Food manufacturing generates wastewater. The legume industry contributes to this environmental issue with the processing of legume seeds into food products. Current technologies result in nutrient loss and environmental damage.

Therefore, upcycling legume wastewater should become a common practice in the food industry of the future. Recycling by-products into value-added food ingredients can maintain nutrients in the food chain and reduce the load on the environment.

From waste to food ingredients, the proposed innovation is to reduce waste, to optimize the use of natural resources and to add value to product development. New exciting opportunities await the future generations of food innovators.

Soaking, boiling and sprouting are processes needed to transform dried legumes into foods and food products such as soymilk, tofu, hummus and sprouts. Large volumes of liquid by-products are generated and must be treated prior to dismissal into the environment, thus raising production costs for the food industry. In addition, wastewater contains nutrients that are lost from the food chain. Water and soluble nutrients are becoming scarce due to an increasing world population, and it is critical to optimize food manufacturing.

An alternative to waste treatment is upcycling, a concept of circular economy. Circular economy proposes to reuse all resources involved in manufacturing by recycling and/or upcycling. Upcycling refers to the process of finding a new use for by-products, with higher value than the raw material. Legume wastewater includes the liquids discarded from soaking, cooking and sprouting of legumes, and, in this book, it is called Liluva. Liluva used to be an environmental concern, but in the context of circular economy, it is an exciting opportunity for sustainable food production.

Upcycling Liluva in food ingredients is proposed in this book. Chapters.

To the best of my knowledge, this book is a world first because it is the result of teaching. Data collection and writing have been achieved through research essays and research placements. The contributors, at the time of their work, are six bachelor students, four postgraduate diploma students, seven taught master students and two faculties (including me). Now, they are off to industry jobs and further studies.

This book is thought for innovators and product developers in the industries of food, food ingredients, nutritional supplements and bioplastics. It is also directed to schools and universities to teach recycling and upcycling of food, with a focus on legume water (Liluva). I hope that you enjoy this book, be inspired by it and pass on that spark of optimistic innovation to the next generations.

This book represents my passion for food science, innovation and exploring the world. In 2015, these motivations took me to a small town of New Zealand, Lincoln, to teach at a local university. Here, I met people who changed my life and showed me the way. Four years later, the discoveries made with students, colleagues and friends are staggering. Its about time to share them with the world, academic and industrial, to impact how we make food. I believe that upcycling Liluva (legume wastewater) is a great way to promote sustainability and health and to improve our lives.

All of this was possible because of the unconditioned support of my parents, best friends and love. Thank you mom and dad, for encouraging my journey. Thank you Thomas Corradi, Ben Yeap, Bryan Finfrock, Michael Finfrock, Missy Utz-Finfrock, Dr Venkata Chelikani and Dr Federico Tomasetto, for being the wise, reliable friends who give me certainties. Thank you Lindy, for your love.

To all of you I say: Grazie di cuore!