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Home » Keywords: » upcycling

Items Tagged with 'upcycling'

ARTICLES

EverGrain Ingredients takes spent/saved brewers’ barley and turns it into wholesome and nutritious protein and fiber products

EverGrain Introduces Commercial Products Aimed at Sports Nutrition Beverages

March 7, 2023
No Comments

Both versions of the RTM protein powders were developed for high performing/elite athletes who seek to get their nutrients from plant-based sources.


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cashew fruit meat
Upcycled Foods

Cajú Love's Upcycled and Plant-Based Cashew Fruit Meat Hits U.S. Grocery Stores and Restaurants

February 9, 2023
No Comments

The company's meat alternative is now available at BESTIES Vegan Paradise, Los Angeles; Food Fight! Grocery, Portland; Orchard Grocer, New York, and also on Amazon.


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Brewer's Cookies are made with upcycled ingredients
Desserts

Brewer's Foods Launches Sustainable and Upcycled Chocolate Chip Cookie

January 31, 2023
No Comments

The cookie is the newest addition to Brewer's Foods' line of upcycled pita chips and flatbread crackers.


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Chinova Lab Test

Stem sell: An often-discarded mushroom part becomes a natural preservative

Startup Chinova Bioworks transforms mushroom stem fiber into a clean-label additive for food and beverage processing
Wayne labs 200px
Wayne Labs
April 22, 2022
No Comments

Consumers may discard the stems of mushrooms when they prepare salads, or use them in cooking, but startup Chinova Bioworks has found a way to make use of the fibrous stems of white button mushrooms.


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Brewery converts spent grains to protein
Protein Recovery

Bavarian brewery testing a method to upcycle protein from spent brewers’ grains

In the past, spent brewers’ grains either went to farms, or brewers spent money to haul them away
February 7, 2022
No Comments
Spent brewers’ grains not only provide a source of energy for a brewery, but can also provide a salable, high-value protein.
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June 12, 2023

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Food Process Engineering and Technology, 3E

Food Process Engineering and Technology, 3E

Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics.

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