Company’s patent-pending technology upcycles by-products and solid food waste into high-protein high fiber ingredients. Company’s process was tested at the University of Minnesota, scalability tests resulted in investment from manufacturing partner Cereal Docks. 50% protein concentrate and 35% protein flour showcased at trade shows in 2018 resulted in pilot trials and the following investment from Barilla and Amadori, and won AgFunder Innovation Award 2019.
Company developed a patent-pending method performed by a twin-screw extruder for upcycling solid food wastes and by‐products into food‐grade nutritional products, the method comprising:
CapEx starts from $2.5M, Conversion cost $106/mton, Throughput 3.0 mton/hr.
What was sold for $200/mton for feed market now can be sold for up to $1100/mton for humans.
Company‘s tech can serve multiple streams such as: defatted seeds of oily crops (contain 30-40% protein), sugar by-products (7-15%), distillers dried grains from spirits and ethanol (30%), beers spent grains (20%), wheat bran (16%), potato peels (16%), etc.
Unlike regular ingredients, it does not need to grow extra crops or occupy more land or consume more water - It’s sustainable. Repurposing defatted seeds from animal for direct consumption reduces the greenhouse gasses emissions and you can offer your consumers to fight the climate change with every bite.
Typical applications: Bakery Products (Breads, Pizza Crust, Burger Buns); Crackers and Biscuits; Cakes and Pastries; Savory Snacks; Breakfast Cereals; Protein Bars; Pasta and Noodles, Lasagna; Meat Products (Hybrid Meat, Breadcrumbs); Spreads, Dips, Fruit and Veggie Puree, Vegetarian and Flexitarian Food.
The healthy choices, concerns about climate change and growing population drive demand for plant-based proteins. The plant-based food sector grew 20% in retail sales in 2018 in the U.S., as compared to 2% growth for all foods in the U.S. The average nutritional quantity of protein listed on the nutritional labels in EU grew 20% within last five years.
Replacing 30% bulk ingredients with company‘s flour turns bakery goods into Good source of protein and fiber. Protein and crisps used for meat applications reduce cholesterol in flexitarian meals.