The sought-after chicken fillets, drumsticks, and wings only account for around 50% of the bird. How can technology help valorise the other half for use by the food industry?
How do upcycling innovators ensure they have abundant supply of side stream raw materials to develop new ingredients for the food and beverage industry?
From paying coffee growers healthy wages to upcycling ‘wonky’ fruit and veg, beverage start-ups are integrating ethics and sustainability into their supply chains from the get-go. FoodNavigator hears what challenges and opportunities they’ve faced along...
The Upcycled Food Association has published its first ever draft certification standard. It is also in the process of developing a food label for certified products, the UFA’s COO revealed.
The Danish biotech making upcycled flour from spent coffee grounds is preparing to scale up production having secured €1.1m in seed funding, co-founder and CCO Alejandro Franco tells FoodNavigator.
Dutch start-up Greencovery has developed technology that helps food manufacturers recover valuable compounds from their side-streams. The resulting ‘high quality’ ingredients help the business offer an ‘attractive economical proposition’ that reduces...
An egg membrane powder for the food and supplement industries has been developed in the Netherlands. Marketed as ‘Eggbrane’, the insoluble powder is designed to help alleviate joint stiffness and pain.