Valorisation of Peanut Milk Residue in Ice Cream Cone Development

The growing emphasis on sustainable food production and zero-waste practices has led to increasing interest in the valorisation of agro-industrial by-products. Peanut milk, a plant-based dairy alternative, generates a nutrient-rich residue during its production, which is often discarded despite its potential as a valuable food ingredient. This review explores the feasibility of utilizing peanut milk residue in the development of edible ice cream cones, particularly in conjunction with peanut-based ice cream. The compositional richness of the residue characterized by high fiber, protein, and residual fat makes it a promising component for cone formulations, offering nutritional enhancement and improved functional properties. Existing literature highlights successful incorporation of plant-based residues, such as those from cereals and legumes, in baked goods and edible packaging. However, limited research has specifically addressed the application of peanut milk residue in cone development. This review critically examines related studies on the use of food by-products in bakery products, the textural and sensory qualities of alternative ice cream cones, and the compatibility of peanut-based ingredients in sustainable product design. The integration of peanut milk residue in ice cream cone development not only supports circular food system models but also offers economic and environmental advantages. By utilizing both the milk and its by-product in a complementary food system, this approach promotes innovation in sustainable, plant-based desserts and edible packaging solutions.