Waste minimization and utilization in the food industry: Processing of arctic berries, and extraction of valuable compounds from juice- processing by- products Nóra Pap*, Eva Pongrácz, Liisa Myllykoski, Riitta Keiski University of Oulu, Department of Process and Environmental Engineering FIN-90014 University of Oulu, P.O.Box 4300 Abstract This research work is focused on the processing of berries into fruit juices from the point of view of waste minimization and environmental best-practice technologies. Environmental best- practice technologies aim to satisfy consumer demands, while the production process is optimised in order to have the least impact on the environment. The optimisation includes the reduced utilization of raw materials, less energy and water use, while, as a result less process waste and effluent is generated. However, in the process design or re-design, special attention is to be given to safety. As a part of the best-practice technologies the more cost-effective and environmentally friendly preservation of the fruit juices by pressure driven membrane processes will be introduced. In cooperation with researchers of the MARAKASSI project, the Laboratory of Mass and Heat Transfer (Department of Process and Environmental Engineering) at the University of Oulu, the implementation of environmental best-practice technologies in fruit juice processing for waste minimization; and development of solid waste utilization methods that are effective, economic, and environmentally friendly are endorsed. 1 Introduction Environmental legislation has significantly contributed to the introduction of sustainable waste management practices throughout the European Union. For instance, the Landfill Directive forbids disposal of untreated organic waste starting from 1.5.2005. By the year 2010, organic waste disposal has to be reduced by 80 % (European Council 1999). To this end, the Finnish National Waste Plan prescribes that, by the year of 2005, the utilization rate of food industry waste has to be raised to a minimum of 70 % (Ministry of the Environment and the Finnish Environmental Institute 1999). Considering the challenges in the area of food industry, efforts are to be made to optimise processing technologies to minimize the amount of waste. 2 Finnish berries and their processing The nordic climate and geographical conditions of Finland allow the cultivation of berries rather than fruits. Arctic berries have been a part of the Finnish diet for centuries. The consumption of berries and berry products (juices, jams, marmalades, jellies, porridges) is indeed very high in Finland; with the most used berries being bilberries, lingon berries, cloudberries, and cranberries. Both cultivated and wild berries are unpolluted and low in energy, and they are also an important source of antioxidant vitamins and fibre. Berries also contain different bio-active components, such as phenolic phytochemicals (flavonoids, phenolic acids, polyphenols) (Häkkinen et al. 1999.).