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.
Massachusetts-based startup Superfrau is targeting the emerging functional soda category with a vitamin and mineral packed sparkling beverage made from one core ingredient: upcycled liquid whey from Greek yogurt production.
Dr Tom Simmons, founder and CEO of The Supplant Company, spent a decade in academic research around waste reduction before turning his attention to create a high fibre sugar that cooks, bakes and caramelises just like traditional sugar, but with fewer...
The Spare Food Co. is rescuing watery whey from the yogurt production process and infusing it into effervescent elixirs in the hopes of fixing a broken food system and reversing climate change.
Researchers are upcycling shrimp side streams to create products for the food and supplement industries, which also makes the production of peeled shrimp more sustainable, explains Associate Professor Nina Gringer from the Technical University of Denmark.
A public-private partnership is repurposing leftover papaya in Ethiopia to develop ‘affordable’ and ‘nutritious’ fruit bars enriched with whey protein, vitamins and minerals for locals.
