21 May 2013 --- Most of the animal proteins found in the meat industry waste have, until now, been underutilised. The challenge is to transform such waste into food of higher functionality and added value. Thanks to the findings of the EU funded PROSPARE project, it is possible to reuse the protein and lipid fraction of disused food, according to project co-ordinator Arnaldo Dossena, who is the head of the food science department at theUniversity of Parma, in Italy.
