Valorising Waste Streams
Introduction
In the face of escalating environmental challenges, the Food and Beverage industry stands at a critical juncture. As one of the most resource-intensive sectors, it is increasingly scrutinised for its environmental footprint, from the vast amounts of water and energy it consumes to the mountains of waste it generates. The current linear ‘take-make-dispose’ model is not only unsustainable but also economically inefficient, failing to capitalise on the potential value locked within waste streams. The need for a paradigm shift towards a circular approach has never been more urgent.
A circular economy, in contrast to the traditional linear model, is restorative and regenerative by design. It aims to keep products, components, and materials at their highest utility and value at all times. This approach not only minimises waste but also fosters a system where the by-products of one process serve as inputs for another, creating a closed-loop system that benefits both the environment and the economy.
The food and beverage industry, with its complex supply chains and diverse product ranges, presents a unique opportunity to implement circular strategies. From reducing food waste and optimising packaging materials to harnessing renewable energy sources and adopting regenerative agricultural practices, the potential for innovation is vast.
In this article, we’re highlighting a number of young innovative companies, valorising waste streams, from the Food & Beverage sector, to use as resources to create products in other industry sectors.
One of the key aspects of these companies is their creativity. They are not bound by traditional industry lines; instead, they look across sectors to identify waste streams that can be repurposed. This interdisciplinary approach is crucial in uncovering opportunities that might otherwise be overlooked. For instance, organic waste from food production can be converted into bioplastics, or textile waste can be transformed into insulation materials or even new clothing.
Innovative young companies valorising waste streams
Potato waste to high fashion
Fibe, a young UK company, make sustainable fibres for textiles out of potato waste. The material developed by Fibe, uses 99.7% less water, no additional land and produces 82% less CO2e than cotton. Potato waste is inedible and difficult to compost, so farmers resort to pulverisation, incineration and leaving them out to rot. Fibe use this waste, extracting fibres from the material using a patent-pending, non-polluting method that uses entirely renewable consumables. Fibe then partner with fashion brands who share their sustainability vision, to ensure the garments are sustainable and remain recyclable.
Whisky waste to green chemicals
Ripcell is a young company based in Aberdeen, producing green chemicals from waste streams in a very Scottish industry, whisky. Whisky production, creates a large amount of waste water, known as “pot ale”, which requires special processing to be disposed of. Using a combination of membrane extraction and distillation, Ripcell have developed a patent pending process to convert pot ale into bio acids.
Chewing Gum to trainers
Gumdrop source post-consumer chewing gum waste from their own specialist gum waste collection bin service. The company also works with gum manufacturers providing a waste solution for pre consumer gum waste. The waste gum is recycled using a proprietary process to create a range of innovative compounds which can be used in many different applications replacing conventional rubber and plastic compounds, GUM-TEC®, including trainers!
Coffee grounds to cosmetics
Kaffe Bueno was one of the first companies to fully breakdown and valorise spent coffee grounds into active and functional ingredients for personal care, advanced materials, animal and human nutrition. Kaffe Bueno have developed cutting-edge technology and patented applications of the unique coffee molecules and is seen as a pioneer of the coffee upcycling movement.
Beer waste to handbags
Arda Biomaterials are on a mission to transform waste into smarter, circular biomaterials. The company’s first project is to turn brewery side-streams into a 100% animal and plastic-free leather-like material. Arda Biomaterials use brewers’ spent grain (BSG), a bi-product of the beer making process. BSG is rich in protein and fibre, which is a key part of what Arda Biomaterials manipulate into new materials. The company produces formulations of BSG and planet-friendly ingredients to create their New Grain™ alternative leather.
Conclusion
The impact of such innovative companies extends beyond their immediate products and services. They are also influencing larger corporations and industries to reconsider their approach to waste. As these companies grow and gain visibility, they are challenging the status quo and encouraging a broader shift towards a circular economy.
Moreover, these enterprises are often community-focused, engaging with local businesses and consumers to create a more sustainable ecosystem. They educate the public about the importance of waste reduction and the benefits of upcycling, fostering a culture of environmental responsibility.
Collaborating with start-ups that valorise waste streams can provide Food & Beverage corporates with a multitude of benefits, from cost savings and environmental improvements to enhanced brand reputation and new revenue opportunities. It’s a strategic move that aligns with both corporate and societal goals for a more sustainable future.
How Strategic Allies can help
As an Open Innovation services company, Strategic Allies Ltd (SAL) has extensive experience in the global search for innovative technologies, solutions, products, strategic alliances and other new business generating opportunities across all sectors. If you’d like to find out more about how we can help you to explore and exploit new technologies and/or offer opportunities to differentiate your offerings, please contact John Allies at john@strategicallies.co.uk