Imagine taking the scraps from fruit and vegetable processing and using a special kind of fermentation—similar to how sourdough or kombucha is made—to turn them into nutrient-dense flours. These flours can replace expensive or less healthy ingredients in snacks and baked goods. It's basically a way to upgrade food waste into a premium product that tastes great and is better for your gut.
Food companies face high costs and carbon footprints from ingredients while 30% of food is wasted. There is a critical need for affordable, clean-label ingredients that maintain taste and texture.
An automated solid-state fermentation (SSF) platform and a 100T/y industrial plant that produces functional, nutritious flours from fruit and vegetable waste.
If you are an industrial bakery manufacturer dealing with high ingredient costs and consumer demand for clean labels — this project developed fermented flours that can replace conventional ingredients, including cocoa-alternatives, while preserving taste and texture.
If you are a functional food brand dealing with the need for natural, gut-healthy additives — this project developed ingredients rich in beta-glucan prebiotics, complete proteins, and vitamins through a solid-state fermentation process.
If you are a fruit and vegetable processor dealing with massive amounts of side-streams and waste — this project developed an automated fermentation platform that converts these waste streams into high-value-added ingredients.
The project focuses on creating cost-efficient ingredients by valorizing side-streams, which helps food companies find affordable alternatives that do not compromise the consumer experience.
Yes, the company has established an industrial demonstration plant with a 100T/y capacity, enabling scaled production and real consumer trials.
Based on available project data, the technology has reached TRL 8 and is being implemented by Green Spot Technologies, though specific licensing terms are not listed.
The process produces ingredients that are gluten-free, lactose-free, and GMO-free, aligning with EU Green Deal and Farm to Fork strategies for sustainable food systems.
The platform is designed for cost-effective upscaling and automation, and the resulting flours are intended to replace conventional ingredients without altering technical or organoleptic functionality.
The project is led by a single French SME, Green Spot Technologies. This 100% industry-led structure indicates a strong focus on commercialization rather than academic research, as evidenced by the rapid progression to TRL 8 and the establishment of a 100T/y production facility.
Contact Green Spot Technologies in France for B2B partnerships regarding fermented flours.
Contact us to explore how to integrate these sustainable ingredients into your product line.
