Zero-waste food processing with built-in safety: A practical review

Henricus Yayan Setyanto

Authors

Henricus Yayan Setyanto Politeknik Bintan Cakrawala, Indonesia

Keywords:

By-Product Utilization, Food Safety, Sustainable Packaging, Zero-Waste

Abstract

Zero-waste food processing is expanding across materials and methods, yet safety validation is uneven. We conducted a systematic literature review (SLR) of 40 peer-reviewed studies (2020–2025) indexed in Scopus/SSCI/SINTA, covering by-product valorization pathways and reported food-safety endpoints. By primary technique, studies cluster in film formation (8/40) and fortification (8/40), followed by extraction (non-UAE, 5/40) and edible coating (5/40); smaller groups include composites/trays (3/40), UAE (3/40), fermentation (2/40), and process/circular integration (2/40), with review/framework (4/40) providing systems context. Across pathways, ≥80% operate at laboratory scale. Reporting of safety endpoints is heterogeneous: ~65% include microbiological measures (counts/log-reduction), ~25% assess chemical migration for food-contact use, and <10% report allergenicity screening. Functional gains are well documented, but standardized safety validation remains limited, constraining regulatory confidence and scale-up. Priority actions include pilot-scale trials, harmonized endpoints (minimum: microbial log-reduction, relevant migration tests, and—where applicable—allergenicity), and integration of LCA and basic cost metrics to support adoption by SMEs.

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