Take a look at some of the impacts of MULTI-STR3AM project, highlighted by Circular Bio-based Europe Joint Undertaking (CBE JU) 👇

“Alternative Proteins: [food industry sees] sustainability as an optional ‘something we should do’, rather than a set of physical limits that will undermine the economics and stability of the current system, making change inevitable” Paul Gilding https://lnkd.in/gk8tA95a

Have you ever considered sustainable alternatives for gummy confectionery? Researchers at Qatar University investigated using red beet process waste for sustainable glucose syrup production. They utilised their Texture Analyser to assess the textural properties of gummies made with this alternative syrup. Key properties measured included firmness, adhesiveness, and cohesiveness. This research provides insights into the potential of food waste valorisation, offering a sustainable option for the confectionery industry. The findings suggest that red beet glucose syrup can significantly influence the texture of gummies, indicating a promising path toward reducing food waste and promoting environmental sustainability. Read more: https://bit.ly/463zgam | See which instrument they used: https://bit.ly/2K3wlqI

What actions can be taken to help the Baltic Sea? Innovation and creative solutions! ♻️ One example is harvesting blue-green algae and turning it into something good. The Finnish startup Origin by Ocean collects algae and refines it into sustainable, bio-based chemicals, replacing oil-based ingredients in everyday products, like sunscreen. ☀️ At Kiilto, we use Origin by Ocean's bio-based raw materials in our product development for hygiene and cleaning products. ✨ #BalticSeaDay #Itämeripäivä John Nurmisen Säätiö

What if yesterday's industrial effluents became tomorrow's superfoods? Purple4Life is a €3.7 million EU project demonstrating that purple phototrophic bacteria can recycle secondary effluents and convert them into valuable compounds such as CoQ10 and carotenoids ♻️ With goals such as introduce PPB-based feed and food that innovate health-beneficial ingredients, reducing energy consumption by 50% and CO₂ emissions by up to 40%, the initiative is creating a circular model of sustainable and health-promoting ingredients 🎯 🔗 Read more here: https://lnkd.in/epwruFbw #Purple4Life #HorizonEU #CBEJU #Bioeconomy #SustainableFoodSystems #PPB  #ProjectLaunch #CoQ10 Circular Bio-based Europe Joint Undertaking (CBE JU)

𝗣𝗶𝗼𝗻𝗲𝗲𝗿𝗶𝗻𝗴 𝗣𝗮𝗹𝗺 𝗢𝗶𝗹 𝗔𝗹𝘁𝗲𝗿𝗻𝗮𝘁𝗶𝘃𝗲𝘀 Palm oil features in over 50% of products found in a UK supermarket. What if you could replace it with CO2? The Mibelle Group, LanzaTech and Fraunhofer Institute for Interfacial Engineering and Biotechnology announced a significant breakthrough last week 🙌🎉🥂 Using pioneering biotechnology, they have developed a CO2-based ingredient that can replace palm oil in everyday products - potentially transforming industries at large including food, cosmetics, homecare and biofuels that need more sustainable, resilient sources. For years, consumer goods companies have been moving to source palm oil from certified cultivation, ensuring that the raw material comes from sustainably managed sources, but this alone cannot meet projected demand. In 2022, Unilever partnered with Geno to jointly invest $120 million in a new venture to commercialise plant-based alternatives. Universities have been exploring solutions too: Professor Chris Chuck from the University of Bath in the UK spent over a decade developing sustainable alternatives to oils and fats for food and cosmetics with precision fermentation. He has since co-founded Clean Food Group to offer commercial solutions at scale with the support of cross-industry collaborators including DöhlerGroup, Alianza Team®, Roberts Bakery and THG LABS. 𝗪𝗵𝗶𝗰𝗵 𝗽𝗮𝗹𝗺 𝗼𝗶𝗹 𝗮𝗹𝘁𝗲𝗿𝗻𝗮𝘁𝗶𝘃𝗲𝘀 𝗱𝗼 𝘆𝗼𝘂 𝘁𝗵𝗶𝗻𝗸 𝘄𝗶𝗹𝗹 𝗵𝗮𝘃𝗲 𝘁𝗵𝗲 𝗺𝗼𝘀𝘁 𝗶𝗺𝗽𝗮𝗰𝘁? #PalmOil #OilsandFats #FutureofFood #FoodTech #Beauty #Cosmetics #PersonalCare #Fermentation #PrecisionFermentation #Biotechnology #CarbonRecycling #CircularEconomy #Sustainability

How can we produce a protein that is both nutritious and sustainable—without depending on the climate? 🌍   At ODS Protein, we found the answer in biotechnology. Through 𝗯𝗶𝗼𝗺𝗮𝘀𝘀 𝗳𝗲𝗿𝗺𝗲𝗻𝘁𝗮𝘁𝗶𝗼𝗻, we cultivate 𝗡𝗔𝗪𝗔 𝗣𝗿𝗼𝘁𝗲𝗶𝗻, our mycoprotein obtained from a fungi strain and sustainable nutrients.   🔬 The process is 𝗶𝗻𝘀𝗽𝗶𝗿𝗲𝗱 𝗯𝘆 𝗻𝗮𝘁𝘂𝗿𝗲 and scaled industrially to achieve what traditional proteins can’t:    - Significantly lower use of water, land and energy    - Consistent production, independent of climate    - Versatile applications in nutritious foods   The result: a protein source that goes from the bioreactor to your plate—transforming into delicious, sustainable alternatives.   We believe biotechnology is the 𝗯𝗿𝗶𝗱𝗴𝗲 𝗯𝗲𝘁𝘄𝗲𝗲𝗻 𝗶𝗻𝗻𝗼𝘃𝗮𝘁𝗶𝗼𝗻, 𝘀𝘂𝘀𝘁𝗮𝗶𝗻𝗮𝗯𝗶𝗹𝗶𝘁𝘆 𝗮𝗻𝗱 𝗻𝘂𝘁𝗿𝗶𝘁𝗶𝗼𝗻.   👉 Do you see alternative proteins as a key part of the food system of tomorrow? Let’s connect and explore opportunities together. #mycoprotein #foodtech #sustainablefood

This book explores innovative strategies for repurposing food waste, with a strong focus on process and product design. It highlights diverse food waste sources, including expiring materials and often overlooked resources, offering a comprehensive evaluation of technologies, methods, and sustainable solutions to address the global challenge of food waste. https://lnkd.in/gqskKSwq Chapter 1 Principles and guidance for food waste valorisation: challenges, limitations, risk, and barriers to adoption Chien Hwa Chong Chapter 2 Valorisation of food waste into building and construction materials Wan Thing Hong, Chui Kim Ng and Olufemi Adebayo Johnson Chapter 3 Fortification of meat‑based products with up‑cycled fruit and vegetables waste Nesa Dibagar, Adam Figiel and Moslem Namjoo Chapter 4 Valorisation of food waste into bioactive compounds Haripriya Ravikumar, Lee Hong Tee,Yin Hui Chow, Soorya Haridas, Athira Mundassery and Janci Rani Ramaswamy Chapter 5 Valorise food waste into biochar Aan Mohammad Nusrat Aman and Anurita Selvarajoo Chapter 6 Bioconversion of food waste into value‑added products via black soldier fly larvae (BSFL) Teck Ann Yeow, Malvin Ma, Yuana Elly Agustin, Said Ismail Amer Aref Yaser, Jocelyn Jean Yi Lim, Man‑Kei Wong, Yew Woh Hui, Norazira Abdu Rahman, Swee Tiam Tan and Jian Ping Tan Chapter 7 Valorisation of food waste into liquid biofuel Gelyn L. Bongabong, Isaac Jerome C. Dela Cruz and Don Nelson C. Potato Chapter 8 Maximising biogas production from different food waste categories through anaerobic digestion Collen Yang, Ryan Zhe Hse Soh and Yi Jing Chan Chapter 9 Synergies in the Water–Energy–Food Nexus: transforming challenges into opportunities for food waste valorisation César Ramirez‑Marquez, Alma Yunuen Raya‑Tapia, Xate Geraldine Sanchez‑Zarco, Brenda Cansino‑Loeza and José María Ponce-Ortega

After 15 years, ChainCraft is ready to make real impact In a recent interview with AfvalOnline, our CEO Marc den Hartog reflects on ChainCraft’s journey and what lies ahead. From early research in Wageningen to scaling up fermentation technology in Amsterdam, we’ve spent over a decade turning local organic sidestreams into circular chemicals. Now, we’re preparing for the next step: a full-scale facility in Groningen that transforms potato juice into high-value, biobased low carbon ingredients for daily household products, animal nutrition, food flavors and home are fragrances. What really excites us, is that within a few years from now, we can already make a significant impact: reducing carbon emissions, upcycling food angled agricultural waste and replacing fossil and unsustainable palm-based ingredients across sectors. With strong market traction and growing interest from international partners, we’re confident about what lies ahead! Want to read more about our plans, our technology, and why we believe "Nothing beats Groningen"? Check out the full article by AfvalOnline (NL): https://lnkd.in/euJsyZQv #circulareconomy #fermentation #ChainCraft #biobasedinnovation #upcycling #sustainablechemistry #turningchemistrycircular #fattyacids

 🍇♻️ From Vineyard to Value! Grapevine agricultural waste—especially from wine production—can now be transformed into transparent, high-strength, biodegradable films. 🌱✨ 🍇 Source of Biowaste Grapevine canes, pomace, grape seeds, skins, stalks, and wine lees are major by-products of wine production. These wastes are rich in cellulose, polyphenols, lignin, and organic acids, making them ideal for biopolymer extraction. 🧪 Biodegradable Film Development Cellulose extracted from grapevine canes was used to create a transparent film. The film showed high tensile strength, outperforming conventional plastic bags. It biodegraded completely in soil within 17 days, leaving no toxic residue. 🌍 Environmental Impact Landfilling grape waste leads to CO₂ emissions (~900 kg CO₂ eq. per ton) and risks of soil and water contamination. Valorization helps avoid these issues and supports circular economy principles. The biodegradable film contributes to zero-waste goals, reduces microplastic pollution, and lowers carbon footprint. 🔄 Applications and Limitations Applications: Food packaging, agricultural mulch films, disposable bags Limitations: Industrial scalability is still under development. Cost of production is higher than petroleum-based plastics. Performance under extreme conditions (heat, moisture) needs optimization. 📈 Strategic Relevance Aligns with UN Sustainable Development Goals (SDGs) and OIV Strategic Plan 2020–2024 for sustainable viticulture. Promotes rural development, waste valorization, and green innovation in the wine industry. #Sustainability #CircularEconomy #Biodegradable #AgriInnovation #WineWaste #GreenPackaging Source: Paudel, S., Regmi, S., Bhattarai, S., Fennell, A., & Janaswamy, S. (2025). Valorization of grapevine agricultural waste into transparent and high-strength biodegradable films for sustainable packaging. Sustainable Food Technology, 4. https://lnkd.in/gEtJnk-U