Forgotten Resources
Vietnam is one of the countries with strengths in pineapple cultivation, with dozens of large and small specialized growing areas stretching from North to South. However, in the processing process, a large amount of by-products such as peels, eyes, cores, etc. are often discarded, causing a huge amount of agricultural waste.
Associate Professor, Dr. Nguyen Thi Minh Nguyet, professional advisor of the Circular Food project, Institute of Biotechnology and Food (Industrial University of Ho Chi Minh City), shared: "Although pineapple eyes are small, they contain a large amount of bromelain enzyme, natural fiber and sugar that are beneficial for health. Throwing them away not only causes waste but also creates pressure to treat biological waste at the source."
Realizing that, a group of students decided to go in the opposite direction: not to eliminate the by-product but to turn it into a new product: pineapple-filled mai flower cake. Not simply a traditional dish of Kien Giang people, mai flower cake has now become a green - clean - sustainable product, made from ingredients that were once considered "garbage".
The team had to find a way to stabilize the quality of the raw material (which is prone to sourness and fiber) by combining it with sweet potatoes and using concentration technology. All of this is aimed at retaining natural nutrients without using preservatives or industrial additives.
Not only stopping at confectionery, the project team also researches and develops by-products such as vegetarian fish sauce, vinegar, etc. that can be applied in food, pharmaceuticals, and cosmetics. The project also aims to green the entire value chain.
Another highlight is the model of connecting with farmers. Instead of letting by-products go to waste, the group has linked up with cooperatives to purchase pineapple eyes, creating additional income for growers while helping them reduce waste disposal costs.
Apricot blossom cake with pineapple eyes
The environment is "healed"
Circular Food aims for a closed ecosystem where every ingredient is calculated to be utilized to the maximum and nothing is wasted. The project also opens up opportunities to form a green value chain: from farm to factory, from distribution to consumers, every link can contribute to environmental protection if planned properly.
In the context of climate change and waste pollution becoming global issues, models like Circular Food show the wide applicability of the circular economy - not just a trend, but a vital solution for sustainable development.
Shifting from a “make-consume-dispose” mindset to a “reduce-reuse-recycle” mindset is key to the food industry moving forward with the planet in the long term. In addition to the technology and production aspects, Circular Food places a special emphasis on education and inspiration.
The apricot blossom cake product made from pineapple eyes, without added sugar, made by student Huynh Thai Nguyet - majoring in Nutrition and Food Science - won first prize at the Global Capstone Design 2024 competition organized by Wonkwang University of Health Sciences (Korea).
The group and expert advisors have also published an international Scopus Q3 article to spread the model of responsible research to the scientific community.
In addition, the group organizes Green Workshops, where students and young people can directly experience making cakes from by-products. "We do not just make products, but want to sow the seeds of a new lifestyle, green living, sustainable living, and responsible living," the group representative affirmed.
The group also wants to create a conscious consumer movement: eat clean, live green, and choose products that do not harm the environment. With the orientation of low sugar, high fiber, no colorants, Circular Food products are in line with the trend of sustainable consumption.
Source: https://phunuvietnam.vn/sinh-vien-truong-dh-cong-nghiep-tphcm-ho-bien-mat-dua-thanh-banh-keo-20250613130639333.htm
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