The average American enjoys about four gallons of ice cream annually, which means that manufacturers make over one billion gallons of these delicious products every year. To produce all of that ice cream consistently and safely, processors go through startups, product rotations, and cleaning for allergens and at shutdown every day. These examples and other events result in approximately a 5% loss of all the ice cream produced. While some might see that as the inherent waste that comes with any form of production, the ice cream industry sees it as opportunity.
The ice cream product that gets wasted is rich in sugars, fats, and protein. However, the ice cream industry faces several challenges in finding alternative uses for this wasted product, including allergens, flavors, and the public perception of waste. The ice cream industry is always working to develop and adopt new technologies to convert these waste streams into value. Reducing waste, or turning what is discarded into something useful, will boost the industry’s ability to expand and innovate, add jobs, and keep meeting customer demand for the products they love.
IDFA helped to secure $1.5 million in federal funding annually for research through the U.S. Agriculture Research Service (ARS). One of the core focuses of this research the development of novel technologies to derive value from ice cream waste. ARS scientists are leading novel research projects that span investigating techniques for: (i) recovery of butter fat for reuse, (ii) conversion of dairy sugars into biofuels and novel antimicrobial compounds, (iii) separation of proteins to take potentially remove out unwanted allergens, and more.
The initial research is promising. One study from the ARS research group concluded that upcycling ice cream waste into ethanol, "appears to be a feasible goal for the valorization of waste ice cream via fermentation”. This research lays the foundation for the conversion of what is currently a business cost center into value-added goods ranging from consumer products to bioethanol for more sustainable transportation.
But ARS experts suggest more research is needed. To unlock the full health, energy, and economic benefits of ice cream waste, Congress must preserve this essential funding.
Vice President, Regulatory and Scientific Affairs
