PeelPioneers - a #FoodTech500 company’s Post

Could the answer to global hunger be spirulina? In our hunt for sustainable food solutions, spirulina shines. It's nutrient-dense, eco-friendly, and versatile - not just a foodstuff, but a revolution. Exploring algae biotech, we uncover huge potential. Spirulina thrives where other crops fail, uses less water, and is efficient at turning CO2 into biomass. The financial implications are vast. As we move towards sustainable food, the spirulina market is set to explode, reshaping our approach to food production and consumption. What lies ahead in superfood trends and regulations? Spirulina isn't simply tomorrow's diet; it's defining today's global food security. Let's delve into this superfood's full potential.

♻ 𝐔𝐩𝐜𝐲𝐜𝐥𝐢𝐧𝐠: 𝐀 𝐠𝐚𝐦𝐞-𝐜𝐡𝐚𝐧𝐠𝐞𝐫 𝐟𝐨𝐫 𝐭𝐡𝐞 𝐅𝐨𝐨𝐝 𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬 𝐈𝐧𝐝𝐮𝐬𝐭𝐫𝐲... As ingredient manufacturers increasingly focus on natural, sustainable, and highly effective functional ingredients, the upcycling approach stands out as a perfect fit. Upcycling involves repurposing food waste to create high-value food products, which helps reduce costs, enhance food security, and decrease reliance on artificial raw materials. EDGE Ingredients is a prime example of the innovation in this space, with the use of plant biomass waste, they create cutting-edge clean-label ingredients like their 'FiberColloid' and their methylcellulose replacer that improve the texture and performance of foods. Similarly, Netherlands-based Gourmet Ingredients transforms produce deemed unfit for sale by agricultural company Gourmet into valuable functional ingredients. This range includes oils, purees, powders, and concentrates that improve the taste, texture, colour, and sweetness of food products. While upcycling is undeniably beneficial for the industry, it's understandable that some consumers might initially be hesitant about products derived from food waste. However, if these upcycled products deliver excellent taste and quality, there's no reason for concern. ♻ Would be keen to hear everyone else's thoughts on this? #FoodIngredients #UpcycledIngredients #Upcycling

Did you know that according to The World Food Programme:   1. One-third of food produced for human consumption is lost or wasted globally. This amounts to about 1.3 billion tons per year, worth approximately US$1 trillion. 2. All the food produced but never eaten would be sufficient to feed two billion people. That's more than twice the number of undernourished people across the globe. 3. If wasted food were a country, it would be the third-largest producer of carbon dioxide in the world, after the USA and China. Well, Seevix Material Sciences has a solution! Seevix is proud to announce that it has been chosen to be one of 12 finalists in the xTechInternational Competition for its proposal to protect fresh food with an edible SVX-based coating. Comprised of 470,000 proteins that self-assemble into a sophisticated 3D biopolymer, SVX mimics the sophisticated porous nanostructure and high-performance properties of silk in nature. Inspired by nature and a 130X more powerful antioxidant than vitamin C, SVX is animal-free, vegan, eco-friendly, degradable and sustainable. SEEVIX FOR A SAFER, MORE SUSTAINABLE WORLD https://lnkd.in/eJYWbsRj

I wouldn't like to think about a world without enzymes to produce our wide variety of food products! So happy to serve this world for more than 2 decades and still enjoying to the max! Two weeks ago we were having constructive meetings with our whole AMFEP membership in Valencia, next week we'll move to Parma for discussions with the European Food Safety Authority (EFSA) at their "Technical meeting on applications for food enzymes", see https://lnkd.in/eZryg6nm It's not about the travel as such, it's all about the importance to get the right people around the table, having face-to-face interactions to take care that the food enzymes not only keep their level playing field, but also get to the next level to keep adding to, a.o., food quality, food safety and surely to a more sustainable world! #HappyEnzymes

#mdpifoods 🎉Welcome to read the latest Review 🌈Title: #Food #Waste #Biotransformation into Food Ingredients: A Brief Overview of Challenges and Opportunities by José Pinela et al ⭐️"Upcycling food waste into bio-based ingredients offers a sustainable alternative to some synthetic additives, though key biotechnological challenges remain for a circular, waste-free food value chain." 📌Link: https://lnkd.in/ggp6vZ2G

🌍 Exploring the Future of Food: Protein from Air!? 🚀 Finnish startup Solar Foods has opened the first commercial factory that leverages innovative technology to produce highly nutritious proteins from air, carbon dioxide, and water. This process does not require agricultural land, uses significantly less water and energy, and greatly reduces carbon dioxide emissions compared to traditional farming methods. Solein boasts a wide range of food applications, from meat and dairy substitutes to enriched staple foods. As this is an entirely new production method that seems like science fiction, it raises many questions about its future and acceptability. 💬 What do you think about this innovation? 🤔 Do you believe that Solein could play a key role in addressing global food and environmental challenges? 🌱 https://lnkd.in/eniCF2_u #Solein #SolarFoods #FoodInnovation #Sustainability #EnvironmentalSustainability

🌟 Exciting News! 🌟 We're thrilled to announce our recent feature in Food Ingredients First, highlighting our strides in scaling up our fermentation-based technology to produce sustainable palm alternative. 🤝 By the end of the year, we will validate our technology at an industrial scale to provide our customers with hundreds kilos of oil. 🍫 Customer feedback consistently shows that our solution is a perfect drop-in replacement, requiring no reformulation. 🚀 In 2025, we plan to build our first demonstration plant, showcasing the viability of our innovative solution. Our ingredients will revolutionize the industry, helping companies maintain product quality at price parity, while providing a sustainable supply solution. Additionally, our technology will assist companies in complying with the upcoming EU Deforestation Regulation (EUDR).🌱 A big thank you to Food Ingredients First and Insha Naureen for sharing our story! Prof Dr Jeroen Hugenholtz Lars Langhout 🌱 #NoPalmIngredients #YeastOil #FutureOfFood #Sustainability https://lnkd.in/e6NNFiye

Fermentation: The unsung hero in the battle against food waste Did you know that 800 million people worldwide suffer from hunger? Nonetheless, about one third of all food that we produce is wasted and ends up in landfills, which is equivalent to billions of tons of food each year.  However, by utilizing the natural processes of fermentation and the power of beneficial bacteria, we can help extend the shelf-life of food products, reducing waste and ensuring that more people have access to nutritious meals. Fermentation has been used since ancient times. During the biological fermentation process, microorganisms, such as bacteria and yeast, break down carbohydrates in fruits, grains, vegetables and milk sugars, producing byproducts like acids, gases and alcohol. The use of fermentation and food cultures has revolutionized the way we approach food quality and shelf-life improvement. The potential impact of fermentation-enabled bioprotection extends far beyond the dairy aisle. By harnessing the power of beneficial bacteria, Novonesis’ sustainable biosolutions can prevent tons of food from ending up in landfills each year and pave the way for a healthier future with less artificial ingredients. Learn more in our case study on fermentation below. #biosolutions #fermentation #stopfoodwaste #novonesis 

#ReducingFoodWaste The Role of Product Development. #Foodwaste is a major crisis endangering the food system. One of the holistic approaches to combating this menace is #innovative #food #product #development. Food product development (R&D) can be used to upcycle unavoidable food waste into value-added products. For example, #fruitpeels could be #transformed into #pectin and #fibre, which are natural raw materials required for other processes in the Food Industry. R&D also contributes to reducing greenhouse emissions through the development of #optimized #processes that minimize waste generation and disposal. Product development also explores affordable smart packaging to prevent food waste. Innovative Food Product Development is not only a channel to #foodsecurity and #sustainability but also a route to conserving the environment. #foodinnovation #productdevelopment #Research #foodchemistry #foodsafety #zerofoodwaste #foodsustainability #Technology4Development #productdeveloper #GirlsinSTEMS

Ever wondered if your #foodresidues could contribute to carbon sequestration and generate additional #revenue ?🤔 🍋 ➡️ Unlock the Potential of Your feedstock with #biochar! [PART 3] 🌱 🌍 Food residues | Vegetables | Food industry Feedstock —— Discover how you can transform you food waste into valuable biochar, promoting sustainability. Let’s talk about these eligible Agricultural Feedstocks for Biochar Production : 🔹Food residues (fruits, spices, coffee grounds, kitchen & restaurant waste ) 🔹Alcohol process residues (distillery residues, malt & grains from beer production) 🔹Food process residues (canned food residues, material from washing - cleaning - peeling processes) By transforming these materials into biochar, not only are you contributing to a healthier planet, but you can also benefit financially through carbon credits. Join the Biochar Revolution with CRYSTALTRADE! 🌟 Let us guide you through the process of becoming a biochar producer and help you unlock new revenue streams while contributing to climate action. Puro.earth Benoit ROUSSEAUX Edouard Lanckriet Michael Yeung Rebecca Simons Géraldine BERNARD Enrique Lucero Gwyneth Weller Kazuaki Hirota McKenna Nordbeck Franck Charnay Georg Schöner Sophie Vandelle-Trapet Hiroki Kaneda Shuzo Katsumoto Antoine Mouchati, MBA Caroline CARTON Linda Midgley Sebastian J. Leins Pablo Friese Federico Tempestilli Chris Argent Kelsey Bergan Azhar Uddin, PhD Tomás Zaborowski Pieter de Vries