The innovative startups putting upcycled ingredients centre-stage Sophie's BioNutrients makes plant-based proteins using microalgae strains that it feeds with food waste. The company trialled over 1,200 microalgae strains before identifying four strains that could grow in the dark, feed on food waste, and produce a light, flavourless protein flour. Mi Terro uses synthetic biology processes to transform food waste into alternative packaging. It extracts protein from agri-food co-streams and modifies it to make a flexible film. The benefit of using plant-based agricultural waste is that it does not compete with potential food sources, it says. California start-up ReGrained uses a patented thermo-mechanical process to transform brewers’ spent grain into a barley-based functional flour. The flour contains more than three times the amount of fibre than wheat flour and contains micronutrients such as iron, magnesium, and manganese. It also has a low glycaemic index score because the grains’ natural sugars are used up during the beer brewing process. Israeli start-up Nutrilees has developed a proprietary process to remove the sour taste from wine lees, the residues that appear at the bottom of wine production tanks after the fermentation process. Lees have an anthocyanin content of between 6 and 11.7 mg per gram of dry weight and around 29.8 mg of other phenolics. Nutrilees’ product is a nutritious purple powder that can be used in baked goods and other applications. Canadian company Comet Bio upcycles wheat straw, soy husks, corn stover, and other agricultural waste using a steam activation and water extraction process. It currently has two upcycled ingredients in its portfolio: a dextrose sweetener and a prebiotic arabinoxylan dietary fibre made from hemicellulose. Capro-X uses naturally occurring, non-GM microbes to upgrade dairy waste streams into clean water and natural bio-oils. It focuses on acid whey, a by-product of the Greek yoghurt manufacturing process that is harmful to the environment.
Israeli startup Anina Culinary Art uses ‘ugly’ vegetables that have been rejected by retailers for aesthetic reasons to create clean label ready meal capsules that can be prepared in minutes. It developed a dehydration technique that preserves the vegetables’ nutrients and produces flexible vegetable-based sheets.
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