Stories

Thu, 04 Jun 2026

Thu, 04 Jun 2026 The ancient trick making food waste useful and tasty

Instead of throwing away byproducts of food processing, fermentation is making them valuable.

* A cheese substitute made from cocoa shells, which are normally discarded
* A protein-rich product made from the leftover starch and fiber in pea protein production
* Premium pet food made from sugar industry byproducts like molasses
* Meat substitutes made from soy pulp and other unconventional ingredients
* Plant-based tuna products Researchers at Stanford University's Vayu Hill-Maini lab are also experimenting with precision fermentation, which involves genetically engineering microorganisms to produce specific materials. They have developed a Pecorino-like cheese that is made from food waste using a Neurospora mould. Companies like Fermtech, MOA Foodtech, MicroHarvest, and Mottainai Food Tech are using AI-driven fermentation design to create new products and reduce waste in the food industry. These companies believe that their technology can help save money, reduce environmental impact, and expand flavor options for consumers.