The food people consume daily, such as bread, pasta, and snacks, holds the potential to be produced with much less waste and greater efficiency, benefiting both the environment and future food security. With the global population steadily increasing, there is an urgent need to adopt smarter, more sustainable production methods. However, the current processes for milling grains like wheat and peas are not only outdated but also result in significant waste. New insights are emerging on how these practices can be revolutionized, paving the way for more efficient, environmentally friendly approaches to grain processing.
Researchers have addressed these inefficiencies by proposing a new model aimed at improving food sustainability. The study, conducted by Dr. Elsayed Abdelaal (E-S. M. Abdel-Aal) from Agriculture and Agri-Food Canada, and published in the journal Foods, focuses on more sustainable practices in the grain milling and fractionation industry, particularly for wheat and peas.
Cereal grains like wheat and pulses such as peas are staple foods worldwide, serving as primary sources of energy, protein, and fiber in human diets. However, conventional methods of milling and fractionation produce large amounts of byproducts, most of which are downgraded to animal feed or used as fertilizers, leading to both food waste and environmental degradation. Dr. Abdelaal underscores that this situation contributes to food insecurity and emphasizes the need for a more sustainable approach to grain processing.
The study proposes a hybrid model that integrates dry and wet milling processes while incorporating three key principles: integration, recycling, and upcycling. This model aims to minimize waste, reduce water and energy consumption, and enhance the value of byproducts. For instance, wheat milling could be made more efficient by combining dry and wet milling, allowing for better separation of protein, starch, and fiber, thus reducing the amount of waste generated. Similarly, peas, which are rich in protein and starch, can be fractionated more sustainably by incorporating air classification and electrostatic separation technologies.
One of the significant findings of this review is the potential of upcycling, where byproducts traditionally considered waste are transformed into valuable ingredients for food and industrial applications. Dr. Abdelaal highlights that “the byproducts and waste issue is crucial in the grain industry, not only due to their negative impacts on the economy and the environment but also due to their contributions to food insecurity.” Upcycling can not only reduce the environmental footprint of grain processing but also create new economic opportunities. For example, the market for upcycled food products is growing rapidly, with the potential to more than double in the coming years.
Additionally, the review suggests that incorporating advanced technologies, such as artificial intelligence (AI), could further optimize milling processes. AI could play a crucial role in predicting flour quality, saving energy, and optimizing resources, thereby making grain processing more efficient and sustainable. Dr. Abdelaal added that “It is time and perhaps overdue to transfer the Grain Industry into Sustainability!”
The study concludes that as the global population continues to grow substantially in the coming decades, the demand for food will only increase. Therefore, adopting sustainable grain processing practices is not just beneficial but necessary to ensure food security and environmental sustainability in the future. Dr. Abdelaal emphasizes that further research is needed to assess the feasibility and effectiveness of the proposed model, particularly in improving the functionality and quality of ingredients derived from wheat, peas, and other grains.
Dr. Abdelaal’s study provides a comprehensive roadmap for transforming the grain milling industry into a more sustainable and economically viable sector, capable of meeting the challenges of a growing global population and the environmental impacts of food production.
Journal Reference
Abdel-Aal, E.-S.M. “Insights into Grain Milling and Fractionation Practices for Improved Food Sustainability with Emphasis on Wheat and Peas.” Foods 2024, 13, 1532. DOI: https://doi.org/10.3390/foods13101532
About the Author
Dr. Elsayed Abdelaal (E-S. M. Abdel-Aal) is a Researcher at AAFC specialized in grain chemistry and nutrition. He has over 260 scientific publications and presentations and is the Editor of the bestselling book “Specialty Grains for Food and Feed” published by the AACC International in 2005. He is the recipient of AACC International Fellow Award in 2017 and AAFC Gold Harvest Award in 2013, and the founder and former chair of the Bioactive Compounds Technical Committee and former Vice Chair of the Nutrition Division at AACC International. He was Adjunct Professor at universities of Toronto and Guelph.
