The Green Dairy, a Swedish company producing primarily plant-based dairy alternatives, has found a way to turn its oat milk residues into ultra-sustainable plant-based burgers.
Investments made by the company have led to the development of what is claimed to be the world’s first pilot equipment for drying residual mass, making it possible to produce food from an oat milk byproduct known as ReOat®. The first product made from the ingredient is a veggie burger, which will be exclusively served at the music festival Way Out West from August 8-10.
First cow-free festival in Sweden
Way Out West has a strong focus on sustainability and is the first music festival in Sweden to exclude cow’s milk and meat. It is also the first worldwide to receive the ISO 20121 sustainable event management certification. The announcement of the collaboration comes about two months after The Green Dairy appointed a new CEO, former President of Oatly EMEA Johan Girdo.
“The industry has tried to find ways to make use of its residues to create a more circular food production for a long time,” said Girdo. “Residues that go to animal feed or are burned as biogas serve a purpose but do not solve the issue of a circular food system that needs to feed more people in the long run. Our investment in research and innovation has paid off, the technology works, and we are now ready to scale up.
“We hope our circular production model will inspire the industry, and we welcome collaboration with other food companies to develop the foods of the future. By utilizing residues we can feed more people, reduce environmental impact, and boost profitability.”
Circular food production
A study published by the Swedish Board of Agriculture last year found that large amounts of residues are generated within the food industry, with 20-50% having the potential to be converted into food. However, these byproducts often end up as animal feed or waste. By developing a solution, The Green Dairy says it has become one of the first circular oat milk producers.
Other companies worldwide are also searching for ways to upcycle oat milk byproducts — for example, SunOpta has developed a protein powder made from oat milk waste, partnering with breakfast company Seven Sundays last year to launch cereals made with the product.
“We are proud that our burger made from ReOat® is being served at Way Out West,” said Catarina Englund, CEO at The Green Dairy Innovation. “It is a concrete example of how we can turn residues into delicious, nutritious food, feed more people, and simultaneously have a lower impact on our planet. Our goal is to create a more circular food system where no part of the raw materials needs to go to waste. In our circular production model, all high-quality ingredients are used, resulting in food with a complete protein profile and high fiber content. Through our collaboration with Way Out West, we are showing the public and industry how great the food of the future can taste.”
