Project no. 329
- Sustainable Vodka from Carrot By-Products
A. M. de Vos1, M. Noll Nielsen1, O. Ørnfeld-Jensen1, R. Jarlholm Johnsen1,
T. Bach Thomsen2, V. Huwiler1
1DTU Food Technology, Technical University of Denmark
2DTU Bio Technology, Technical University of Denmark
Food waste is a growing problem in the modern society. Due to a growing awareness and
need for sustainable solutions, there is a need for innovative ideas of how to turn the waste
into useful consumables. In the food production industry in Denmark 133000 tons of eatable
food is thrown out each year.(madspild.dk)
One of the sources of food waste comes from the production of peeled vegetables e.g.
carrots. The amount of waste from carrot processing is approximately 20% of the carrot and
the cost for the vegetable company to get rid of the waste is expensive. Today the wasteproducts
are used to produce biofuel, but by using carrot-peels as a by-product to produce
consumables for humans it can thereby make a more sufficient use of agricultural land.
With the vision that no less than 100% of every carrot should be used for production of
human consumables, we have developed a new product. Wasted Wodka is a sustainable
method to produce vodka from the by-products in the processed vegetable industry. The
peels are first juiced to extract fermentable sugars and then yeast is directly added to the
juice to minimize the use of water, making the preparation for the distillation as
environmental friendly as possible. After the fermentation the brew is distilled and a clear
carrot vodka is produced – Wasted Wodka.
Figure 1: Production
To further investigate this technique of producing alcohol from carrot by-product, it should be
analyzed if addition of selected enzymes could make the fermentable sugar extraction more
efficient. Also, it is possible that the technique can be used to produce other kinds of spirits
e.g. gin, pre-made alcoholic beverages, schnapps etc.
The technique could possibly be adjusted in order to produce ethanol for industrial use.