An estimated one-quarter to one-third of all food produced for human consumption worldwide is lost or wasted. As global food demand continues to rise, the challenge lies in producing more while creating less food waste (https://bakerpedia.com/baked-wasted-food-waste-commercial-baking/). In the baking industry, embracing efficient production practices, ingredient optimization, and upcycling strategies can significantly minimize waste, enhance nutritional retention, and build a more resilient, sustainable food system.
In this episode of BAKED in Science, host Mark Floerke is joined by Marta Benedet, Key Account Manager at Agrain. Agrain (https://agrainproducts.com) is a food-tech company based in Denmark, specializing in the upcycling of spent grain. The company processes spent grain into aromatic and versatile flour ingredients, perfectly fit for a wide range of food products.
Waste Less, Enjoy More
While discussing repurposed grains, some topics covered include:
Expanded ingredients range at Agrain
Giving new life to spent brewer’s grains
Nutritional properties of repurposed grains
Improved texture in baked products
Considerations for flavor profiles
Upcycled ingredients for a smaller carbon footprint
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An estimated one-quarter to one-third of all food produced for human consumption worldwide is lost or wasted. As global food demand continues to rise, the challenge lies in producing more while creating less food waste (https://bakerpedia.com/baked-wasted-food-waste-commercial-baking/). In the baking industry, embracing efficient production practices, ingredient optimization, and upcycling strategies can significantly minimize waste, enhance nutritional retention, and build a more resilient, sustainable food system.
In this episode of BAKED in Science, host Mark Floerke is joined by Marta Benedet, Key Account Manager at Agrain. Agrain (https://agrainproducts.com) is a food-tech company based in Denmark, specializing in the upcycling of spent grain. The company processes spent grain into aromatic and versatile flour ingredients, perfectly fit for a wide range of food products.
Waste Less, Enjoy More
While discussing repurposed grains, some topics covered include:
Expanded ingredients range at Agrain
Giving new life to spent brewer’s grains
Nutritional properties of repurposed grains
Improved texture in baked products
Considerations for flavor profiles
Upcycled ingredients for a smaller carbon footprint
EP89: Giving Food Waste A New Life with Nutraberry
BAKED in Science
25 minutes 21 seconds
1 year ago
EP89: Giving Food Waste A New Life with Nutraberry
Food waste contributes significantly to environmental degradation, as large quantities of edible food are discarded for various reasons including cosmetic standards and logistical inefficiencies. However, more and more companies are rising to the challenge of mitigating food waste (https://bakerpedia.com/baked-wasted-food-waste-commercial-baking/) and reimagining ways to put these scraps to good use.
In this episode of BAKED in Science, host Mark Floerke is joined by David Wishnick of Nutraberry (https://www.linkedin.com/company/nutraberry/). Nutraberry is a Pacific Northwest natural functional ingredient manufacturer of berry seed flours and oils. This company upcycles berry seeds created during the production of seedless purée by focusing on manufacturing high quality berry seed powders to supply natural actives, colorants and exfoliants.
Getting More Out of Fruit
Some topics covered include:
The nutritional value of fruit skins and seeds
Supporting the evolution of the baking industry
Fiber and oil production
Addressing texture and mouthfeel
Bread and artisanal applications
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BAKED in Science
An estimated one-quarter to one-third of all food produced for human consumption worldwide is lost or wasted. As global food demand continues to rise, the challenge lies in producing more while creating less food waste (https://bakerpedia.com/baked-wasted-food-waste-commercial-baking/). In the baking industry, embracing efficient production practices, ingredient optimization, and upcycling strategies can significantly minimize waste, enhance nutritional retention, and build a more resilient, sustainable food system.
In this episode of BAKED in Science, host Mark Floerke is joined by Marta Benedet, Key Account Manager at Agrain. Agrain (https://agrainproducts.com) is a food-tech company based in Denmark, specializing in the upcycling of spent grain. The company processes spent grain into aromatic and versatile flour ingredients, perfectly fit for a wide range of food products.
Waste Less, Enjoy More
While discussing repurposed grains, some topics covered include:
Expanded ingredients range at Agrain
Giving new life to spent brewer’s grains
Nutritional properties of repurposed grains
Improved texture in baked products
Considerations for flavor profiles
Upcycled ingredients for a smaller carbon footprint
