Upcycling Valuable Ingredients from Food Production Side-streams

Recovery of side-streams or food waste are often challenging. What’s even more challenging is to develop these side-streams into feasible, desirable and scalable products for purpose and value. This is often because most companies are busy with their daily business; even if they have the will to focus on recovery, it will take them too long to explore and develop feasible options. 

This technology and knowledge provider is able to accelerate the time-to-market of new ingredients recovered from side-streams and develop feasible and scalable methods to extract ingredients, supplements, additives and esters from side-streams.  This makes its customers' business more feasible and sustainable. 

Referencing to the Sustainable Development Goals (SDGs) "a universal call to action to end poverty, protect the planet and ensure that all people enjoy peace and prosperity by 2030" , this technology and knowledge provider is capable to positively impact three of them: SDG 2 (.4) Zero hunger, SDG 9 (.4) Industry, innovation and infrastructure and SDG12 (.5) Ensure sustainable consumption and production patterns.

Apply this developed technology to food manufacturing or vegetable waste could result in:

• more productivity per unit of raw food
• less waste
• a CO₂ emission reduction in the food manufacturing process

The core proprietary technology is :

• a separation process, based on ion exchange
• compatible with multiple side-streams
• recovers target ingredients even when the concentration is low.

This technology and knowledge provider will

• Analyze the composition of its customer side-streams, and identify which products can be recovered from the side-streams, in which quantities and their market potential.
• Use the proprietary technology to pilot the process and do the techno-economic analysis to bring the products to market.
• Design and build an industrial scale solution.
• Potentially commercialize the valorized products

The technology can be used to upcycle organic acids, amino acids, pectin and fibers from side-streams or waste streams .

• Food Manufacturing e.g. the dairy industry, fruit juice producers, baker’s yeast production, vinegar manufacturing, soy sauce production.
• Agricultural e.g. vegetable production

The upcycled ingredients can be used in the flavors and fragrance, food supplements and food preservatives industry, and support the innovation trends in the growing markets of sports nutrition, and the production of meat alternatives.

This technology and knowledge provider enables leading food companies to produce sustainable ingredients from production side-streams. This allows more productivity per unit of raw food and causes less waste.

The ingredients are targeted to be natural, circular, price-competitive and with a low carbon footprint. The technology can be applied locally and allows tailoring of ingredients to meet the desired characteristics.