Annually, massive amounts of wastes result after the processing of the raw materials from food industry. Therefore, the wastes resulting from the baking industry represent an important resource for valorization in order to obtain various compounds with industrial applications. In this work, several sustainable practices for bread wastes valorization into organic acids, alcohols, hydrogen and hydroxymethylfurfural (HMF) are presented. Moreover, the process forenzymes or bakery ingredients production involving bread wastes will be also discussed. The proposed solutions for an intelligent valorization of bread wastes have a sustainable contribution towards the reduction of food wastes and their environmental impact.     

Acknowledgements: “The work of the first author is supported by the project ANTREPRENORDOC, in the framework of Human Resources Development Operational Programme 2014-2020, financed from the European Social Fund under the contract number 36355/23.05.2019 HRD OP /380/6/13 – SMIS Code: 123847. The work of the second author was carried out in the framework of the research project DREAM (Dynamics of the REsources and technological Advance in harvesting Marine renewable energy), supported by the Romanian Executive Agency for Higher Education, Research, Development and Innovation Funding – UEFISCDI, grant number PN-III-P4-ID- PCE-2020-0008.”