Brewers’ spent grain, particularly those fermented with tempeh mould, is a promising ingredient that not only can be used for snacks, but also reduces food waste.
By developing a chocolate bar using not only the cocoa bean but the pulp and endocarp as well, a new study aims to create a more sustainable form of chocolate.
Ingredient supplier Eggnovo is upcycling egg byproducts to produce vegetarian collagen, which it says is effective at a five times smaller dose than some animal-derived alternatives.
Upcycling food is a good way of putting food to use that may otherwise have gone to waste. However, not all consumers will eat food that has been upcycled. A new study takes a broad look at 37 research articles on consumer acceptance, or lack thereof,...
A novel technology is being developed by biotech company Ginkgo Bioworks and Midwest dairy co-operative Foremost Farms USA to make the upcycling of dairy co-products such as whey and lactose more efficient and sustainable.
While more than two billion coffee cups are consumed each day, according to some estimates, the oil from coffee grounds, despite being rich in nutrients, is rarely utilised. Kaffe Bueno, a new startup, has opened a coffee biorefinery in Rødovre, Denmark...
FoodNavigator caught up with Evelien van Donselaar at Trouw Nutrition to learn more about the ‘untapped’ opportunities for the food sector to explore circular production models.
A Danish food tech start-up is leveraging two very different food industry side streams – spent laying hens, and mushrooms rejected by supermarkets – to launch fermented organic flavour enhancers.
Of the more than 120 million metric tonnes of corn starch produced each year, nearly 15 percent is discarded or fed to chickens and other animals. Swedish researchers have consequently successfully claimed to have developed a method to generate nutritional...
Action on food waste is accelerating in a bid to reduce associated greenhouse gas emissions. However, according to analysis from Barclays, this also represents a significant business opportunity. FoodNavigator hears more about how emerging tech is changing...
Food manufacturers should be bolder and braver about using ingredients from new side-streams and by-products, FoodNavigator’s Climate Smart Food has heard.
AINIA, the Institute of Agrochemistry and Food Technology, and Productos Lácteos Romar embark on a new project to turn citrus, watermelon and kaki waste into functional food items.
With question marks about Europe's ability to produce enough fertiliser for its crops, Finland’s Tracegrow, which makes organic certified fertilizers from used batteries, hopes circular economy solutions can prove a vital tool.
Israeli start-up Gavan Technologies has developed a novel continuous extraction method that utilises the entire plant. FoodNavigator caught up with CEO Itai Cohen to learn more.
Researchers at Wageningen University & Research claimed a world-first when they came up with a method to extract high-value Rubisco protein from tomato leaves, removing the naturally-occurring toxins from the plant.
A tie-up between Finnish dairy major Valio and biotech start-up eniferBio could unlock new possibilities to upcycle of dairy side-streams for novel sustainable protein.
Increasing citizen awareness, investor pressure and government action around the health, environmental, social, and animal welfare impacts of our food systems, means that in 2022 the chorus to translate words into actions, to transform a food system many...
Bakery ingredient specialist Puratos has entered a tie-up with upcycling start-up ReGrained. Through an exclusive collaboration and supply agreement, the companies will supply upcycled solutions to the commercial baking industry.
ReGrained is a food upcycling technology and ingredient platform that ‘rescues’ production side streams – currently brewers’ spent grain – and turns them into ‘delicious, versatile, better-for-you’ ingredients. FoodNavigator speaks to co-founder and CEO...
Dole is aiming to launch high-value products from food waste in the second half of next year across its recently-formed speciality ingredients business, in addition to expanding its upcycling efforts to more markets in the region.
Barry Callebaut brand Cabosse Naturals is launching a line of ‘next gen’ ingredients for snacks, drinks and ice cream that utilise the whole cacao fruit, while Cacao Barry, also part of Barry Callebaut, is rolling out a WholeFruit chocolate offering....
The UK’s Discarded Spirits has just unveiled a grape-based vodka, made using waste-products recovered from the wine making process, in an attempt to tap into consumer desire for zero waste ingredients.
Upcycling production side-streams is an area of innovation gaining traction at both a start-up and corporate level. Making the most of the food we produce will help deliver a more sustainable food system and offers economic benefits, according to experts...
Clinical data suggests that arabinoxylan – a fiber found in the cell walls of several plants – has a range of benefits from prebiotic effects to blood glucose control and immune health support. But no one has found a cost-effective way to isolate and...
Barry Callebaut has joined forces with Swiss chemistry start-up Bloom Biorenewables to investigate upcycling chocolate side streams. The first result: vanillin produced from hazelnut shells.
Barley proteins and fibers could make an attractive new addition to the food formulator’s toolbox in everything from bread and pasta to plant-based milks, says EverGrain, a new company backed by Anheuser Busch InBev dedicated to upcycling brewer’s spent...
Food waste upcycling is an area ripe for innovation, says Oakland Innovation. Its report aims to show how food and beverage manufacturers can make upcycling a viable and effective solution to address the food waste challenge.
An international collaboration project, the Celtic Crustacean Collaboration, is working to develop a new plastic-free food packaging material from food waste.
