Fil Foods produces artisanal Palestinian Shatta (traditional spicy pepper condiments) including Shatta Jam, Bird’s Eye Shatta, Habanero Shatta, and Jalapeño Shatta, preserving authentic Middle Eastern culinary traditions while creating all-natural condiments that bring traditional flavors to global markets.
favr produces innovative crackers and snacks by upcycling spent malt from beer production and fruit pulp from juice manufacturing, transforming these brewing and juice industry by-products into high-fiber, high-protein healthy snacks that reduce CO2 emissions while delivering exceptional nutritional value.
Livoo transforms wet food industry side-streams into shelf-stable, high-protein, high-fiber functional ingredient powders using proprietary low-temperature drying technology, creating premium nutritional solutions that drive circularity in food production.
Marty’s produces award-winning spiced tomato juices and Virgin Bloody Mary mixes using imperfect, surplus tomatoes that would otherwise go to waste, combined with gut-loving apple cider vinegar and natural spices, creating preservative-free, vegan-certified beverages that transform food waste into premium, sustainable drinks across South Africa and the UK.
Genky produces antioxidant-rich functional foods and beverages by upcycling wine industry waste (grape pomace and wine processing by-products) into health-focused products containing 35+ types of antioxidants including resveratrol, creating zero-alcohol wellness products that transform wine waste into longevity-promoting nutrition.
Tsarona produces plant-based African nut drinks from organic Bambara groundnuts and tiger nuts, and creates zero-waste Bamba Bites energy balls from the leftover pulp after drink production, upcycling what would otherwise be discarded into protein and fiber-rich snacks while reviving climate-resilient African heritage crops and supporting 800+ African farmers across 11 countries.
nibs etc produces award-winning granola, granola bars, and savory crackers by upcycling cocoa fruit pulp from chocolate production and apple pulp from juice manufacturing, transforming these food industry by-products into high-fiber, nutrient-dense snacks that are sold in Waitrose, Whole Foods, and Selfridges across the UK.
Luya produces organic plant-based meat alternatives including Geschnetzeltes (strips) in Simply Natural, Exotic Curry, and Savory Teriyaki varieties, plus Super Crispy Bio Nuggets, made from 98% organic chickpeas and soy okara (tofu production waste) through traditional fermentation, creating additive-free protein products available in over 50 Coop stores across Switzerland.
Matriark Foods produces carbon-neutral vegetable sauces, broths, and cooking ingredients by upcycling farm surplus vegetables, fresh-cut processing remnants, and produce that would otherwise be discarded, transforming imperfect and surplus produce into healthy, low-sodium culinary products for foodservice and retail markets while creating additional revenue streams for farmers.
BeefyGreen produces zero-waste plant-based meat alternatives and food ingredients by upcycling misshapen mushrooms, grower surplus, misfits, and less popular mushroom parts like stems and feet from Dutch mushroom farms, creating certified vegan products with natural meaty texture for B2B ingredients and B2C consumer products across retail, foodservice, and catering markets.
Simply No Waste transforms avocado seeds, citrus peels, and other food industry side-streams into fermentation-ready nutrient solutions and bioactive-enriched ingredient bases using chemical-free water-based extraction technology, creating scalable circular raw materials that fuel microbial production systems for next-generation foods, health products, and biomaterials including cultivated meat, prebiotics, and biopolymers.
MaGie Creations produces PowerFlour and other high-functionality food ingredients by upcycling spent brewer’s grain from beer production, transforming this brewing industry waste into fiber and protein-rich functional ingredients that optimize taste, health, and sustainability for food manufacturers, bakeries, and other food producers seeking sustainable recipe solutions.
Polpetta Lokale Gastronomie produces authentic Puglia cuisine including Panzerotti, Polpette di Pane (bread meatballs made from leftover bread and cheese), frozen ready-to-go meals, and catering services in Amsterdam, transforming surplus bread into traditional Italian vegetarian dishes while using sustainable practices like composting used frying oil into soap and eco-friendly plant-fiber packaging.
Mangolade produces sustainable cocoa butter alternatives, natural emulsifiers, and functional food ingredients by upcycling organic mango seeds and pits that are typically discarded during fruit processing, transforming this mango waste into high-value ingredients for the confectionery, cosmetics, and food manufacturing industries while supporting circular economy principles.
Creating plant-based seafood alternatives from sustainable plant proteins, mimicking the taste, texture, and nutrition of North Atlantic whitefish like cod while eliminating microplastics, antibiotics, and environmental damage from overfishing.
Transforming surplus chickpeas and legume processing by-products into plant-based egg alternatives and protein-rich products like hummus snack boxes and gluten-free hummus flour, creating sustainable nutrition while reducing food waste.
Transforming brewer’s spent grain from Irish breweries into high-fiber, high-protein food ingredients through innovative upcycling processes that create sustainable nutrition solutions for the food industry.
Transforming unsold bread, pasta scraps, and broken rice from Italian supermarkets and food retailers into craft beers, snacks, and upcycled ingredients through innovative brewing and processing technologies that prevent food waste.
Transforming fruit, vegetable, and oilseed press cakes by-products into plant-based proteins and functional ingredients using proprietary green extraction technologies, creating sustainable nutrition solutions for food processors and brands.
Upcycling farm-rejected fruits, such as ‘wonky’ apples and pears, into award-winning air-dried fruit crisps and snacks, tackling food waste and supporting farmers with minimally processed, better-for-you products.
Transforming surplus table grapes from wholesalers and retailers into unique urban terroir wines through precision fermentation and specific yeast strains, creating sparkling whites and rosés that reduce food waste.
Transforming malted cereals and natural plant extracts into bean-free coffee alternatives through advanced flavour science, roasting, malting, and precision fermentation that replicate the bold flavour of coffee without using coffee beans.
Transforming leftover bread from bakeries and retail into high-margin upcycled products—including fermented soft drinks, mycoproteins, and bread-based cosmetics—through an asset-light, license-based model and proprietary processing technologies.
Transforming green banana peels and surplus unripe bananas into nutritious, gluten-free banana flour and baking premixes through low-temperature dehydration and milling, creating high-fiber, naturally sweet ingredients for food and beverage brands while supporting smallholder farmers.
Transforming bitter brewer’s spent yeast into a debittered super-flour with 50% protein, 30% fiber, and natural umami flavour using proprietary debittering biotechnology, unlocking its use in plant-based meat substitutes and cheeses, pasta, baked goods, and pet food.
Transforming imperfect fruits and vegetables into sugar-free, additive-free wellness drinks and dried pure-fruit snacks, making healthy, on-the-go habits effortless while diverting produce that would otherwise go to waste.
Transforming surplus and imperfect fruits, vegetables, and botanicals into artisanal American Southern–style pickles, jams, and relishes—such as Chow Chow, Chili-Watermelon Jam, and Pickled Watermelon Rind—using minimal-processing techniques that preserve bold flavours and reduce food waste.
Founded to reimagine the iconic Dutch frikandel, Le Frique has developed a high-quality, plant-based alternative using upcycled sugar-beet pulp blended with pea and wheat proteins, delivering a sustainable take on a beloved snack.
Elevating authentic African flavours by transforming surplus and locally sourced produce into gluten-free, vegan tagine cooking sauces and spice blends through minimal-processing techniques that preserve nutritional value and reduce food waste.
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