Synergistic upcycling of agro-food co-products in alcohol, an eco-efficient process of economy circular

Quebec's agri-food industry generates millions of tonnes of low-value co-products and this waste generates several negative impacts on the environment, including GHG emissions. The bioconversion of these residues with a high carbohydrate content into ethanol, followed by an appropriate distillation, allows companies to convert their residues into high added value products. The ability of dairy co-products and berry processing to be fermented and distilled individually has already been demonstrated, but the performance of these co-products individually is unsatisfactory. Combined, the nutritional and physicochemical characteristics of the two types of food co-products can increase the performance of bioconversion into ethanol. To date, no industrial process has yet been developed according to this strategy. It is in this context that the CDBQ initiated a collaboration between a generator of non-valued berry co-products, a cheese company that generates a non-valued co-product and a distillery that aspires to use locally generated co-products to produce its alcohol. The objective of this project is to develop an economical and sustainable process that combines the use of dairy by-products and berry syrup to produce ethanol for distillation. The project also includes a techno-economic assessment and study of the life cycle of alcohol produced using the new process. The promotion of these complementary co-products is part of the circular economy movement and is to reduce food waste, mitigate environmental impacts and serve as a regional economic lever.