A SUSTAINABLE APPROACH: FOOD WASTE IN YOGHURT FORMULATION

Abstract

This article aims to analyze the feasibility and benefits of using food waste in the formulation of yogurts, aiming to promote sustainability in the food industry. Key findings reveal that incorporating food waste into yogurt production can add nutritional value, reduce food waste, and positively impact the environment. It is concluded that the use of food waste in the formulation of yogurts is a viable and promising practice, provided that challenges related to food safety and consumer acceptance are overcome. This study contributes to the sustainability of the food industry and offers recommendations for future research in this field.