Enhancing resource efficiency and sustainability in tomato processing: A comprehensive review

The increasing global demand for water and energy resources, coupled with the scarcity of freshwater and fossil fuels, highlights the urgent need for efficient resource utilization and sustainable practices across industries. Industrial tomato processing, a prominent segment within the food processing industry, consumes substantial amounts of water and energy which are interconnected each other through various processing stages. A systematic approach characterizing the water and energy flows and their link in tomato processing helps to understand how these resources are used in tomato processing and what opportunities exist for improving efficiency. This enable decision makers to implement tailored strategies for water and energy conservation, and waste management enabling to enhance both efficiency and sustainability in tomato processing. This review provides a comprehensive description of the processing lines involved in tomato processing, with a specific focus on the key steps impacting water and energy consumption as well as waste generation. Furthermore, it proposes a quantitative methodological approach based on water-energy nexus (WEN) assessment, which establishes baselines and identifies opportunities for improving resource efficiency. The review also explores a range of conventional and novel measures and technologies for water conservation, energy recovery, and efficiency across the various stages of tomato processing. It delves into their advantages and limitations, offering insights into their applicability within the industry. By examining these approaches, the review aims to provide valuable guidance for stakeholders in the tomato processing industry seeking to optimize resource utilization, reduce environmental impact, and improve overall sustainability.