Avocado pits as plastic, coloring agent and cosmetic product
The topic of sustainability becomes more and more discussed among a variety of companies and consumers who are concerned about the well-being of the environment and self-wellbeing. With the recently increased activities of humanity, new challenges and problems arose. For example, shortage of farmland and water. The industrial growth made it more challenging for producers of natural raw materials (farmers) to produce and supply food ingredients due to increased consumption rates of food. As a result of increased food production, not all food is being consumed and food waste is created.
Since 03 July 2021, most single-use plastic products have been banned in the EU. This includes plastic straws, stir sticks, balloon sticks or disposable tableware made of conventional and bioplastic. To go cups and disposable containers made of styrofoam are also affected by the ban. The EU decision is intended to benefit the environment and protect the oceans. On the one hand, plastic products are often made from crude oil, a finite and fossil material mixture, and on the other hand, the resulting plastic waste is often not disposed of properly and thus ends up in the environment, where it hardly or only very slowly decomposes.
Fermentation is not a new nutrition trend. People have been fermenting food to make it last longer for about 10,000 years. Since back then, there were no possibilities of food cooling, like they exist today, people came up with something else to make the products longer edible. In fermentation, organic substances are converted microbially or enzymatically into acid, gases and alcohol.
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