AlgO’s vision is to become the go-to platform for rescuing nutrients from the food and beverage industry’s ‘extreme’ effluents. We aim to become the world leaders in cultivating extreme microorganisms that thrive on such effluents, and processing their biomass into its valuable constituent ingredients, fuelling a new generation of ‘extremely’ circular systems.
Alternative dairy products still fall short of having ideal sensory, functional and nutritional characteristics, and don't yet appeal to the majority of consumers.
We envision a future in which manufacturers can rely on ingredients that make alternative dairy palatable and functionally identical to traditional dairy products. A future in which traditional dairy production can rescale to former sustainable dimensions, without compromising consumer satisfaction.
We envisioned a better way to use underutilized tropical resources. The way we use tropical resources is by making sustainable and healthy products. We are committed to developing sustainable tempeh from local rubber seeds for urban citizens. In addition to fresh tempeh production, we develop pre-cooked and marinated tempeh to address our target groups.
Aquaculture is going to play a very important role in supplying the world with sufficient animal protein in the upcoming decades. However, the growth of the aquaculture industry is going to be limited by a lack of current resources and inefficient processes. Furthermore, fish populations are being overfished and rainforests are transformed into agricultural land. Blue Chitin wants to achieve a major reduction in such overexploitation. Therefore, we need to do more with less!
Tomato is one of the most cultivated and consumed vegetables in the worlds. As a seasonal fruit, a relatively small amount of fresh tomato is consumed while the major proportion of tomatoes is processed into juice, paste, ketchup, etc. During tomato processing, tomato pomace (TP) is generated as by-product with 44% and 66% being the respective proportion of tomato seeds and peels on dry basis. It was estimated that 5.4-9 million tons of TP was generated annually in the world, especially in Italy, Spain, Turkey. Currently, TP is mainly used as animal feed or discharged as landfill. However, this TP stream contains various highly valuable ingredients with impressive nutritional and functional properties that can be valorized for further profit such as dietary fiber, protein, healthy fat, antioxidants. Our vision is to contribute to global health by providing sustainable ingredients with enhanced functionalities from sources potentially considered waste by the food processing industry.
Our team vision is to boost health, education and social outcomes in Kenya with a sustainable protein solution for local malnutrition problems. Our mission is to connect nutritionally underserved communities with the economic markets driven by choice and affluence.
We aim to be a social venture with a dual purpose of providing sustainable protein solutions to underserved communities, as well the communities of choice and affluence, and by doing so creating an effective revenue model and economic recycling between the two.
Our goal is to face the problem of global food shortage by looking into educating the public on repurposing food waste into edible food. We hope to achieve this by creating a mushroom growing kit that uses domestic vegetable waste as nutrients. At the same time we are reinforcing mushrooms as a meat analogue. Our conditions are for the product is to be environmentally and economically sustainable.
-A more interesting approach to protein snack for children and the efficient use of livestock processing by-products.
-Make sure that parents don't worry about their children's nutritional deficiencies and give children around the world a joyful and nutritious childhood through MLB！
Our vision is to help the government to reduce stunting cases in East Nusa Tenggara (NTT) province by cultivating black soldier fly larvae (BSFL): a new promising protein source by providing high protein feed for livestock. We aim in five years; our innovation can contribute to the decrement of stunting case and reduce the food waste in this area for better health, environment, and financial status.