Vegetable Waste in the Retail Sector: Evaluation and Possibilities for Use in New Product Development

Area of Science:

• Food Science
• Nutrition
• Sustainability

Background:

• High fruit and vegetable waste occurs globally, particularly in retail.
• Limited data exists on the quantity and quality of retail vegetable waste.
• Revalorization of wasted vegetables offers nutritional benefits and food safety solutions.

Purpose of the Study:

• To assess discarded vegetables (beetroot, carrot, chayote, cucumber) in Pirassununga, Brazil.
• To characterize purees derived from this vegetable waste.
• To evaluate the potential for utilizing vegetable waste in the retail sector.

Main Methods:

• Microbiological analysis of discarded vegetables.
• Characterization of vegetable purees (color, proximal composition, minerals, phenolics, antioxidant activity).
• Assessment of food safety and nutritional value.

Main Results:

• 90% of discarded vegetables showed no microbiological contamination, meeting consumption standards.
• Purees exhibited high nutritional content, including phenolics and fiber.
• Significant levels of vegetable waste present an opportunity for value-added products.

Conclusions:

• Retail vegetable waste is a valuable resource with high nutritional potential.
• Purees from wasted vegetables are safe and can be used for new product development.
• Utilizing vegetable waste supports circular economy principles and retail sustainability.