Value loss remains a blind spot in the meat supply chain

Food loss in the meat supply chain is not just about waste. Products that remain safe and suitable for consumption can also lose value. That is one of the findings of the European Breadcrumb project. In the project, meat sector partners examined where value is lost and what opportunities exist to make better use of products and by-products.

Not everything is waste

FEBEV, FENAVIAN and the European poultry meat association AVEC worked with meat processing companies as part of the project. They investigated how regulations, market requirements and technical constraints affect the value of products within the meat supply chain.

One key finding is that food waste is not the same as value loss. Products can remain safe, nutritious and suitable for human consumption. Yet they may lose commercial value because they no longer meet customer specifications, marketing standards or quality requirements.

A product that no longer fits within a premium segment can still be consumed. It is then sold in a market segment with lower added value. According to the researchers, this loss of value also deserves attention.

Regulations influence valorization

The meat sector operates within an extensive regulatory framework. Food safety, animal health, animal welfare and quality requirements play a role at every stage of the supply chain. These rules protect consumers and help maintain confidence in the food supply chain.

At the same time, these requirements can limit opportunities for alternative uses. This applies to products that no longer meet certain commercial expectations. Upcycling and other forms of valorization must therefore always comply with regulations related to public health and animal health.

The Breadcrumb project systematically mapped the regulatory, technical and commercial factors involved. It also identified points at which value can be lost. “This provides a better understanding of the mechanisms that influence valorization and the opportunities to further optimize it,” says Michael Gore of FEBEV.

From meat trimmings to ham powder

Several practical case studies were carried out within the project. One focused on the production of cooked ham. Meat trimmings are generated during slicing and packaging. These are often difficult to utilize at their highest possible value.

The study examined whether this by-product stream could be processed into ham powder. The case study shows that new applications can contribute to better use of raw materials. Food safety and quality requirements remain the guiding principles. Consumer attitudes toward such applications also play an important role.

Vilt.be