Upcycled foods

Bosco Emparanza García MOA Foodtech

© Bosco Emparanza García
Interviews

MOA Foodtech: “AI is Transforming the Way We Approach Fermentation and Ingredient Development”

MOA Foodtech is a biotechnology company specializing in the use of fermentation and AI to produce healthy, sustainable food ingredients from agricultural byproducts. The company’s focus is on creating next-generation proteins that are both nutritionally rich and technologically versatile, offering a revolutionary solution to food waste while providing sustainable alternatives to traditional protein sources. Bosco Emparanza García is the CEO and founder of MOA Foodtech. With a background in biochemistry and an MBA in biotechnology, Bosco has extensive experience in the biotechnology, pharmaceutical, and food industries, including a notable role at AINIA Centro Tecnológico. In this interview, Bosco discusses how AI-driven fermentation is revolutionizing ingredient development, the environmental benefits of upcycling agricultural byproducts, and how MOA Foodtech is shaping the future of sustainable protein production. …

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Investment Climate Podcast Beans

© Investment Climate Podcast
Investments & Finance

Investment Climate Podcast: Ines Sánchez-Castillo Velge of Beans, How to Get Funded in 2025

In this podcast series, Alex Shandrovsky interviews investors about benchmarks for funding Alt Proteins in 2025 and uncovers the investment playbooks of successful Climate Tech CEOs and Leading VCs. Podcast Host Alex Shandrovksy is a strategic advisor to numerous global food tech accelerators and companies, including alternative proteins and cellular agriculture leaders. His focus is on investor relations and post-raise scale for agrifood tech companies. This podcast is syndicated through our media partners; Foodtech Weekly and Vegconomist. Episode 19: Beans In this episode, I speak with Ines, founder of Beans, a startup tackling food waste by buying unsold inventory from FMCG giants like Nestlé and Unilever and reselling it at deep discounts—helping consumers save up to 50% on groceries while turning waste into profit. We …

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MOA Foodtech

© MOA Foodtech
Investments & Finance

EU Backs MOA Foodtech with €14.8M to Scale AI-Enhanced Fermentation Technology

Spanish biotechnology startup MOA Foodtech has been awarded a €14.8 million investment commitment from the European Innovation Council (EIC) as part of the latest EIC Accelerator funding round. The company, which specializes in biomass fermentation and artificial intelligence-driven ingredient production, was one of 71 businesses selected from over 1,200 applicants. The funding consists of a €2.3 million direct grant, with an additional €12.5 million in equity investment to be deployed in a second phase. MOA Foodtech plans to use this investment to scale its AI-powered fermentation platform, Albatros, and advance the development of functional ingredients derived from agri-food by-products. “Our selection by the EIC is a vote of confidence in MOA’s technology, which seeks to revolutionize ingredient production. This funding will allow us to advance …

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Founder Selin Arslan on stage

Selin Arslan © Farmhood
Interviews

Selin Arslan: “We Transform Food By-Products Into High-Value Plant-Based Protein Ingredients”

As the global food system faces mounting challenges from climate change, resource scarcity, and food waste, innovative startups like Farmhood are stepping up to lead the way toward a more sustainable future. Founded by Selin Arslan, an industrial engineer turned sustainability advocate, Farmhood is a food-tech startup on a mission to tackle food waste through cutting-edge, sustainable innovation. With a background in supply chain consulting at firms like EY and a current MSc. focus in Sustainable Food and Agricultural Systems, Selin combines technical expertise with a passion for creating lasting impact in the food industry. In this interview, Selin shares Farmhood’s journey from concept to reality, including the development of a pilot production facility and the company’s early success, achieving over €30,000 in revenue. We …

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The Green Dairy develops burgers made from oat milk residue to be served at Way Out West

Image courtesy of The Green Dairy
Meat- and Fish Alternatives

Swedish Alt Dairy Company Turns Oat Milk Residues Into Burgers to Feed Music Festival Way Out West

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 …

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Fatima Zoundri

Fatima Zoundri, image supplied
Opinion

Op Ed: Fatima Zoundri of dsm-firmenich, Upcycled Ingredients Will Play a Crucial Role in Shaping a Sustainable Future

dsm-firmenich, created through a 2022 merger of DSM and Firmenich, offers nutrition, health, and beauty solutions. Director of Sustainability, Taste, Texture and Health, Fatima Zoundri, believes that the protein transition is a great thing for society, and says the challenge for manufacturers is to create products with the right sensory qualities and are produced as sustainably as possible. A key way to achieve this is via upcycled ingredients. “I received my very own ‘wake-up call’ several years ago having worked a decade in operations at dsm-firmenich. One morning I literally woke up and realized that as one of the world’s leading biotechnology companies, we are in a unique position to turn this negative story into a positive – and change the way our society produces, …

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Fooditive Group unveils a new sustainable alternative to sugar for the US market: Keto-Fructose, a plant-based sweetener derived from upcycled apple and pear byproducts through fermentation.

© Fooditive Group
Fermentation

Fooditive Unveils Guilt-Free Sweetener Made With Upcycled Apples & Pears for US Market

Dutch plant-based ingredient manufacturer Fooditive Group unveils a new sustainable alternative to sugar for the US market: Keto-Fructose, a low calorie sweetener derived from upcycled apples and pears through fermentation. Fooditive claims that its new sweetener closely mimics the flavor profile of sugar, offering “extraordinary” sweetness, unparalleled taste, functionality, and sustainability, establishing a new standard for sugar alternatives. Keto-Fructose is currently undergoing FDA GRAS assessment. The company states it aims to significantly impact the industry with a sugar alternative capable of delivering the sweet taste that consumers love. Moayad Abushokhedim, CEO of Fooditive, comments, “Fooditive understands the challenges associated with replacing sugar, and we recognize that the effectiveness of a sugar alternative is not solely measured by taste. “This is why our Keto-Fructose sweetener goes beyond …

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Voyage Foods foodservice bulk spreads

© Voyage Foods / vegconomist
Products & Launches

Voyage Foods Launches its Peanut-Free Butter & Hazelnut-Free Nutella Dupe in Bulk on Amazon

Voyage Foods announces the availability of its allergen-friendly peanut-free butter and hazelnut-free spread (self-described as a Nutella dupe) in foodservice-sized tubs on Amazon. These products are designed to cater to the needs of small foodservice operations, such as restaurants, bakeries, daycare centers, and juice bars, that may struggle to meet minimum order quantities from distributors. Voyage Foods’ CEO and founder, Adam Maxwell, explained the strategy behind the new product format: “Offering bulk tubs allows smaller and independent foodservice operators to expand their allergy-friendly and plant-based offerings, diversify their menus, streamline ordering, and bring in and retain new customers. Our core focus is ensuring our products are easily accessible and reasonably priced to reach the broadest possible community.” Sustainability and accessibility  The company’s products, including the …

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Apparo's sunflower protein

© Apparo
Ingredients

Apparo and Döhler Partner to Break Ground with Upcycled Ingredients for the F&B Market

Minnesota-based plant-based ingredients company Apparo Inc. has entered a joint development agreement with global provider of natural ingredients and solutions Döhler to formulate upcycled ingredients for the F&B market. Döhler, recognizing the growing consumer interest in healthy and sustainable products, is exploring the use of Apparo’s “Total Crop Utilization” system, to add sustainable ingredients that contribute to the circular economy to its toolbox of solutions for plant-based products. Leveraging further innovations in protein, Döhler and US biotech Superbrewed Food recently partnered to scale the production of a postbiotic protein ingredient. They plan to launch it in the US this year in healthy, high-quality products. Apparo CEO Ian Mackay expressed his excitement about partnering with Döhler, indicating that he anticipates the partnership will lead to the creation of …

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The Spare Food Co. Spare Starter

© The Spare Food Co.
Market & Trends

Upcycled Ingredients Market to Rapidly Gain Traction as Consumers Demand Solutions to Food Waste

According to a report by FACT.MR, the global upcycled ingredients market will grow with a CAGR of 6.4% over the forecast period 2022-2032, reaching a valuation of $512 million. Currently, a significant proportion of the food produced worldwide is wasted, which has a harmful impact on the environment. As consumer awareness of food waste increases, a growing number of companies are attempting to solve the issue by upcycling ingredients that would otherwise be discarded. However, the industry has faced some challenges, such as a lack of oversight when sourcing upcycled ingredients. Additionally, the nutrients in some upcycled foods may not be readily available. Some companies are addressing this by developing methods to extract nutrients from byproducts usually regarded as waste; for example, Austria’s Kern Tec …

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Enifer mycoprotein facility

© Enifer
Cultivated, Cell-Cultured & Biotechnology

Enifer Raises €36M for Mycoprotein Facility Producing the “Missing Ingredient for a Sustainable Food Chain”

Finland’s Enifer has secured enough funding to begin the construction of a mycoprotein facility that will upcycle food industry sidestreams into fungi-based protein ingredients. The facility will cultivate up to 3,000 tons of Enifer’s proprietary mycoprotein, PEKILO®, every year; this is said to be enough to meet the annual protein needs of around 40,000 people. According to the company, the plant will be the first worldwide to produce this type of mycoprotein from sidestreams. The construction of the facility is expected to cost €33 million and be completed by the end of 2025, with operations ramping up in 2026. The new funding consists of a €15 million Series B round led by the private equity fund Taaleri Bioindustry Fund I, with follow-on investments from existing …

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Rais Case X Dole X Ananas Anam

© Rais Case
Leather Alternatives

Dole Partners With Rais Case and Ananas Anam to Transform Agricultural Waste Into Sustainable Fashion

Dole Packaged Foods, one of the world’s largest producers of fruit and vegetables, has joined forces with Rais Case, a circular design brand from Southern California, and Ananas Anam, the creator of plant-based material Piñatex. This collaborative effort aims to repurpose organic waste into functional fashion accessories, beginning with a limited-edition Vida Bag crafted from Piñatex, a vegan leather alternative derived from pineapple leaf fibers sourced from Dole Philippines farms. Senior Vice President and Managing Director for Dole Packaged Foods, Americas, Orzse Hodi, spoke on the significance of waste reduction efforts, stating, “For every ton of pineapples harvested, three tons of pineapple leaves are discarded, making it our job to find ways to reduce and repurpose our waste as much as we can. In addition …

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© Migros
Meat- and Fish Alternatives

Migros Launches Upcycled Meat Alternatives Made From Spent Brewer’s Grain

Swiss supermarket chain Migros has partnered with Circular Food Solutions to launch a new range of upcycled meat alternatives. The products are made from spent brewer’s grains, a byproduct of the barley used in beer production. The grains, rich in nutrients such as proteins, vitamins, and fibre, are combined with Swiss-grown peas and wheat to produce the meat alternatives. There are currently three products in the range: burgers, mince, and marinated pieces. The meat alternatives have been developed using Circular Food Solutions’ technology, which aims to help companies take advantage of the growing demand for plant-based foods while making better use of resources. The technology is said to produce alt meats with “a unique fiber texture, taste, and elasticity”. The new products are part of …

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Berger-Schinken, a German firm with over 130 years of history in ham and sausage processing, and the Austrian upcycling and food tech company Kern Tech have partnered to launch a 100% cheese plant-based sausages.

© Kern Tec
Products & Launches

Ham Producer Berger-Schinken & Upcycled Fruit Pit Startup Kern Tec Unveil Plant-Based Cheese Sausages

Berger-Schinken, a German firm with over 130 years of history in ham and sausage processing, and Austrian upcycling and food tech company Kern Tec, have launched a co-branded product: plant-based cheese sausages. The new vegan sausages are crafted from pea protein and feature Kern Tec’s most recent development — Berg-Gaudi — a plant-based cheese made from upcycled fruit pits.  This first-of-its-kind cheese launched in various flavors last year under Kern Tec’s brand Wunderkern, joining a range of no-milk drinks made with apricot kernels that became the most-sold product at vegan superstore BILLA Pflanzilla a few months later. Wunderkern also offers oils and chocolate spreads from waste seeds from the juice and jam industries.  The plant-based cheese sausages are gluten-free, lactose-free, certified vegan, and are available just in time for …

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Atomo Coffee

© Atomo Coffee
Beverages

Atomo Coffee Expands Upcycled, Beanless Coffee Availability Through Bluestone Lane Partnership

Seattle-based Atomo Coffee, which produces a beanless coffee alternative, has partnered with specialty coffee chain Bluestone Lane to distribute its espresso across all 58 of the chain’s locations in the United States. This new development marks a significant market expansion for Atomo, whose products were previously available exclusively at Gumption Coffee near Times Square in New York City. Atomo’s beanless coffee utilizes upcycled ingredients such as date pits, chicory root, and grape skin to replicate the molecular structure of traditional coffee. This method reportedly uses 94% less water and generates 93% fewer carbon emissions than conventional coffee production. Additionally, Atomo Coffee offers health benefits, including high antioxidant content and lower acidity. Ed Hoehn, Atomo’s chief operating officer, expressed the company’s approach to its distribution strategy …

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Enifer Secures €12 million grant to build a first-of-its-kind mycoprotein ingredient factory

Image courtesy of Enifer
Investments & Finance

Enifer Receives €12M EU Grant for “First-of-its-Kind” Mycoprotein Facility in Finland

Finnish biotech startup Enifer announces that it has received a grant worth over €12 million from the European Union’s NextGenerationEU programme, to construct its first commercial-scale mycoprotein facility in the Uusimaa region (the exact location has not been revealed). Enifer has developed a mycoprotein ingredient called PEKILO using fungal fermentation, industrial byproducts, and waste streams. The plant’s total construction cost is €30 million and is set to be completed by the end of 2025, with production starting in 2026. Once operational, the biotech claims that the mycoprotein factory, the first-of-its-kind, will be ready to produce three million kilograms of PEKILO per year — equivalent to the protein yield of 30,000 cows while emitting at least 20 times fewer carbon emissions. “This plant will be a critical …

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Smallhold mushroom pesto

© Smallhold
Fungi, Mushrooms & Mycelium

Smallhold Launches “World’s First” Upcycled Mushroom Pesto

US-based organic mushroom producer Smallhold has launched what it claims is the world’s first mushroom pesto. The vegan-friendly pesto is made by dehydrating surplus or imperfect organic mushrooms that would otherwise go to waste. The mushrooms — which include blue oysters, trumpets, and shiitake — are then ground and cooked down with roasted onion and garlic, balsamic vinegar, spices, and oil. Like traditional pesto, the resulting sauce can be used in sandwiches, pasta dishes, dressings, and more. It is currently available at various independent retailers in New York City, Los Angeles, and Austin, Texas. “Something brand new” Smallhold uses cutting-edge technology to grow mushrooms in both urban and rural spaces. The company has farms in Brooklyn, New York, Austin, Texas, and LA. Smallhold also operates …

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The Spare Food Co. Spare Starter

© The Spare Food Co.
Ingredients

The Spare Food Co. Debuts Spare Starter Made From Upcycled Farm Produce

The Spare Food Co., a company dedicated to tackling food waste through upcycling, has launched its latest product, Spare Starter, a versatile plant-based ingredient blend with a range of applications. Spare Starter can partially substitute animal protein in dishes like burgers and meatballs, aligning with the growing trend of plant-forward diets. Spare Starter uses surplus farm produce to turn quality, edible produce that often goes unused into a valuable culinary ingredient. Comprising six vegetables and a proprietary spice blend, it utilizes parts of vegetables that are typically discarded in the food production process. Following the success of its fermented whey beverage, Spare Tonic, the company’s latest product development and potential was recognized early by leading college food service provider, Harvest Table Culinary Group. In response, …

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Revyve egg white replacer

© Revyve
Sustainability / Environment

It’s Time to Address the Huge Potential of Agricultural Byproducts in Alt Proteins

A recent Good Food Institute report highlights the potential of under-utilized agricultural byproducts to sustainably scale up production of alternative proteins. Based on North American research, the findings are also applicable to Europe, offering insights into how farmers and ingredients producers can leverage sidestreams from barley, maize, wheat, and rapeseed / canola. The report describes how agricultural sidestreams which would normally go to waste can be valorized by the plant-based, cultivated meat and fermentation sectors. Byproducts can be utilized in several ways to create a circular economy that can help produce food more efficiently, affordably, and sustainably: Byproducts from rapeseed / canola oil extraction can be used to produce protein concentrates, adding texture and nutritional properties to plant-based meat,  Byproducts from the maize milling process …

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© Wunderkern
Cheese Alternatives

Wunderkern Launches the “First” Cheese Made from Upcycled Apricot Kernels at Billa Plus Austria

Austrian startup Wunderkern introduces what it says is the first plant-based cheese alternative made from fruit pits to be available in national retail. As of now, Wunderkern Kesä is available at Billa Plus throughout Austria, in three variants: Mountain Gaudi, Pesto, and Tomato Olive. At the heart of Wunderkern’s mission is to reduce the waste of fruit pits that would otherwise be produced in the manufacture of juice and jam. Through unique processes, the seeds of apricots, plums and cherries are transformed into sustainable food that not only tastes good, but is also good for the planet. Melts when grated The startup based in Lower Austria has already celebrated considerable success with the Wunderkern Drink, a plant-based milk alternative made from apricot seeds, and last …

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