Upcycling is the future of food

Today ⅓ of the food produced in the world gets wasted and it is lost throughout the supply chain.

We give a second life to many of those waste materials and transform them into new products and ingredients.

Waste to Value

Our solution is industry specific and we work around the byproduct characteristics maximizing its potential. We aim to offer a path for our partners to become zero waste business, reducing operational costs, and contributing to more circular production models.

Our patent pending technology is accessible, efficient and can be easily adapted to many organic byproducts.

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Wine - grapes

Grape pomace contains antioxidant and radical scavenging properties with great potential for natural antioxidant additive for food products and as a dietary supplement.

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Juice - citrus fruits

Juice pulp from oranges, lemons, grapefruits, limes and tangerines is rich in vitamin C, minerals such as calcium, magnesium, and potassium. It has high concentrations of the dietary fiber pectin which helps to lower cholesterol and ease digestion.

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Soy milk - okara

The byproduct of tofu and soy milk productions is okara. It is rich in fiber, protein, and other nutrients. As a dietary supplement can help to prevent diabetes, high pressure, and obesity.