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Water is the most extensively used raw material in the food and beverage industry. This industrial sector has a negative impact on the environment and economy as a result of rising water demand and wastewater production. With the increasing scarcity of drinking water, the reuse of wastewater streams has become an important economic and ecological concern. Therefore, the optimisation of water consumption and wastewater reuse in the food industry is essential. On the other hand, several countries limit the reuse of wastewater because of legal curtailment, public health and safety concerns. This represents a major challenge for both industries and administrations due to the technical complexity and financial costs involved. The present review aims at addressing the key issues related to water consumption, wastewater generation, treatment and successful implementation cases of water reuse in the food and beverage industry. Moreover, the various case studies of already employed technologies for the food industry wastewater treatment and reuse have been analysed for their performance. Also, this review reveals future research on the application of other innovative technologies such as ultraviolet irradiation and micro electrolysis. However, the successful implementation of reuse strategies is associated with the holistic evaluation of local factors such as governmental incentives, social acceptance and legislation harmonisation related to the cost, risks, and environmental performance. Copyright © 2022 Elsevier Ltd. All rights reserved.


Vaibhav Shrivastava, Izba Ali, Makid Maskawat Marjub, Eldon R Rene, Ailén María Florencia Soto. Wastewater in the food industry: Treatment technologies and reuse potential. Chemosphere. 2022 Apr;293:133553

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PMID: 35016953

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