Innovative Ideas Coming from the Reuse of Bioproducts

Innovative Ideas Coming from the Reuse of Bioproducts

food waste bFood waste has become a major problem. More than 800 million people lack access to food when 1/3 of the world’s food, 2.3 billion tons, is wasted. Different companies, some emerging from this challenge, and other existing food businesses with a deep concern about sustainability, are contributing to reduce wastage by making the reusing of bio-products profitable. Here’s a quick glance to what some of them are doing.

For companies such as WholeVine, Back to the Roots, or Rude Food, food reutilization has become a motivation to introduce new offerings into the food market and the food delivery system. In the case of the Californian vine company Whole Vine, by using their own waste to develop highly-refined grape seed culinary oils and flours from grape seed and grape skin, and gluten-free cookies and crackers. According to the company’s founders, Barbara Banke and Peggy Furth, transforming compost – handled the same as the juice for the finest wine – into these products benefits Carbon footprint reduction, favourishing what they call the “full cycle” of sustainability.

Likewise, Back to the Roots was born from the idea of turning waste into fresh local food. They grow mushrooms in coffee grounds that they find in their local community. They avoid restaurants and shops in their area to pay for the collection and processing of this kind of biological waste.

Meanwhile, Rude Food provides a vegan food waste catering service in Malmö, Sweden. Being a spinoff of the restaurant Tapori Tiffins, they work with products such as “expired” items, blemished produce, or leftovers from salad bars, which come from their partners: Tapori Tiffins, but also a local supermarket, an organic farm, and a university cafeteria. The result is affordable food made exclusively using food waste recipes.

Sainsbury’s, the second largest grocery store chain in the United Kingdom, has found another way to reintroduce wasted food in the production cycle: Power. The company collects inedible food waste from 1,200 locations which turns into energy for their stores. Recently, they have announced that one of them will soon be powered solely by food waste.

Finally, new materials development is another possibility in bioproducts re-using. An interesting case here: AgriDust. They have developed an alternative material for 3D printers. These devices use plastics primarily, which are difficult to recycle. AgriDust, on the contrary, is able to produce a 100% organic solution, which in its composition includes 65% of food waste products, such as coffee grounds, peanut shells, or tomato husks, fixed with potato starch.

Bioproducts reusing is an area within food industry with enormous possibilities for innovation. allfoodexperts® can provide you both, food technicians with deep knowledge for setting your projects regarding food waste, or an open innovation platform with challenges to deeply contribute to food waste reduction.

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