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Dear [FIRSTNAME],
In food waste reduction, developments worth highlighting this month are Olam Coffee’s upcycling of coffee cherry cascara – an often discarded by-product in coffee production. Tapping the flavours and antioxidants of cascara, Olam has released products for food and beverage, as well as for nutraceuticals and cosmetics.
In recyclable packaging, citrus peels and other pectin-containing agricultural waste are valuable ingredients as well, according to Finnish research institute, VTT. The firm’s patented technology enables the use of pectin-containing waste, as raw material for bio-based PEF-plastics for replacing PET – this can reduce the carbon footprint of plastic bottles by a remarkable 50 percent.
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Technology uses agri-waste to create food-grade packaging
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Plant-based and recyclable plastic bottles are now enabled with VTT’s new FDCA technology using citrus peel as raw material. “In the near future, you may buy orange juice in bottles that are made out of orange peel,” says Professor of Practice Holger Pöhler from VTT.
Read More
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Olam upcycles cascara into superfruit products
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Olam Coffee, part of Olam Food Ingredients (OFI), has developed a range of coffee cherry cascara products as a key ingredient for beverage infusions and concentrates across multiple applications, from ice teas to nutrition bars, to meet the growing trend for healthy indulgence.
Read More
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