The worldwide clamor towards less dependence on fossil fuels, due to the emission of greenhouse gases and energy security issues, has led to the strong interest in using biomass energy [1]. As an alternative, renewable energy source, biomass absorbs the same amount of carbon dioxide (CO2) during plant growth, contributing less to global warming. The only remaining issue, however, is how to produce energy from biomass without competing with food supply over the use of arable lands [1]. As such, utilization of waste biomass byproducts, especially from the food and beverage industry, is key to solving this problem.