Will fermentation be key to the future of the food industry? A third of food produced globally is thrown out, but an article in Forbes explores a promising solution — more companies are using fermentation as a way to decrease food waste.
A new Danish startup, Resauce, gives companies the resources to turn their food waste into fermented products. Their success stories include a farmer who made fermented onion paste and sauerkraut from excess onions and cabbages, and a vineyard owner who converted grapes into a honey-fermented grape syrup. Each producer then sold their product under their own brand.
Resauce founder Philip Bindesbøll said: “Now we can give companies an innovative product, financial benefits, as well as a positive sustainable story.”
Read more (Forbes)