Reducing Food Waste & Increasing Yield in Citrus Processing

Food waste contributes to two of our biggest global challenges — hunger and climate change. Today, nearly 690 million people are hungry around the world. ¹ —10 million more than in 2020. Being mindful of the needed resources to better ensure food security for all is a great responsibility, which is why we’re continuously innovating to find new solutions to reduce food waste.

As the single largest category of waste in municipal landfills, food waste also emits methane, a powerful GHG ² contributing to climate change. It is estimated that food waste was responsible for 8% to 10% of global emissions between 2010 and 2016.³ By tackling this problem through the products we offer, we are helping our customers contribute to a better world.

Upcycled By-Products

A foundational sustainability tenet is to make the most use out of our precious resources. We design products to maximize the yield and value of each raw ingredient. For example, our citrus solutions are designed to not just extract the juice, but also to process the valuable by-products, including the peel, oils, and pulp. With our citrus processing solutions, customers can recover value out of 20% more of the raw ingredient inputs.

1. https://www.fao.org/publications/sofi/2020/en/
2. https://www.usda.gov/foodlossandwaste/why
3. https://www.ipcc.ch/srccl/chapter/summary-for-policymakers/

Squeezing the Most Out of Citrus Processing

Squeeze oranges to extract high-quality juice

Recover 3%-4% extra yield by separating the pulp, which is used in juice concentrates, flavored carbonated beverages, and other high-value market applications

Cold press peels to extract essential oils, which are used in a variety of products, ranging from soaps and perfumes to computer cleaners and dish detergent

Process the peel by-product, which represents 15% of fruit weight, to create soft drinks; send the remaining peel for cattle feed, thereby using 100% of the orange

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