Food production entails a series of steps and operations that convert raw biomass into final products suitable for human consumption. Along the production chain, an enormous amount of side stream is generated. On one side, these represent a burden for the producers due to related disposal issues. On the other hand, many side streams are recognised as a valuable mass containing broad variety of health beneficial and functional ingredients. Besides being a valuable source for extraction of single compounds, direct conversion of side streams into products would save huge amount of effort and resources. Selection of the side stream and processing technology have direct impact on important quality attributes, process efficiency and sustainability. This review summarises studies performed within the last 3 years, focusing on possibilities of various sources, such as fruits, vegetables, dairy, meat, fish, coffee production, as well as new alternative ingredients insects, algae, grass and microorganisms. Finally, consumer perception and legal status are shortly addressed.

食品生产需要一系列将原始生物质转化为适合人类消费的最终产品的步骤和操作。沿着生产链，会产生大量的侧流。一方面，由于相关的处置问题，这些给生产者带来了负担。另一方面，许多支流被认为是有价值的物质，其中含有多种有益健康和功能的成分。除了将其作为提取单一化合物的有价值的来源外，将侧线直接转化为产品还可以节省大量的精力和资源。支流的选择和加工技术直接影响重要的质量属性，工艺效率和可持续性。这篇评论总结了过去3年中进行的研究，重点关注各种来源的可能性，例如水果，蔬菜，乳制品，肉，鱼，咖啡的生产以及昆虫，藻类，草和微生物等新的替代成分。最后，简短介绍了消费者的看法和法律地位。