The valorization of proteins from food waste represents one of the most dynamic research directions within the European circular economy. Vegetable peels, bran resulting from cereal milling, fruit pomace, residues from beer production or vegetable oil processing are rich in proteins, fibers, and essential amino acids; however, traditionally, they have been underutilized or discarded.

In recent years, research institutes and universities across the EU have been developing technologies for the selective recovery of proteins from these secondary streams. The methods include enzyme-assisted aqueous extraction, membrane separation, controlled fermentation, or bioprocessing using safe microorganisms. The objective is not only quantitative recovery, but also the production of protein fractions with enhanced functionality: solubility, emulsifying capacity, or improved digestibility.

In the feed sector, these alternative proteins are already being tested as partial substitutes for conventional soybean meals or fishmeal, reducing dependence on imports and pressure on ecosystems. Studies show that proteins recovered from wheat bran, brewer’s yeast, or legume residues can support zootechnical performance when properly processed.

In the food sector, applications are more sensitive from a regulatory perspective, but are developing rapidly. Proteins derived from food waste are being investigated for use in bakery products, protein supplements, or functional ingredients, with a strong focus on food safety, traceability, and consumer acceptance.

Although this topic is intensively studied at European level, it remains almost absent from public discourse in Romania. Integrating such solutions could transform food waste from a cost into a strategic resource, with significant economic and environmental impact.

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