May 28, 2020, Toronto, Ont. – Two Canadian wellness companies have embarked on early stages of a partnership to ultimately eliminate millions of pounds of surplus food byproducts.
Outcast Foods will upcycle pulp byproduct from the juice-processing operation of Greenhouse, an organic beverage company, into isolated dried fruit and vegetable powders for innovative, sustainable new products.
“The process of cold-pressed juicing creates nutrient dense, high-value juice but results in a large amount of leftover pulp,” says Dr. Darren Burke, CEO of Outcast Foods. “Typically, this pulp ends up in landfills with a small percentage used in agricultural feed.
“However, our unique sustainable food technology can be used to recover high-value nutrients, polyphenols and fibre remaining in the pulp and make it a valuable raw material for innovative and sustainable food products.”
Greenhouse has been working towards a zero-waste model since its inception in 2014, and when co-founder Anthony Green heard about Outcast Foods, he thought it might be a perfect solution for the pulp.
“We produce hundreds of thousands of pounds of organic pulp byproduct every day,” he says. “Previously we were sending most of it back to farms to be used as compost; now that we are working with Outcast, we can get creative and upcycle this valuable fruit and vegetable matter into exciting new products. Continuous improvement is central to our operations, especially when it comes to positive changes for the planet.”
Outcast Foods uses a state-of-the art three-step process to dry fruits and vegetables, immediately locking in the nutrients and extending shelf life to three years. The company mission is to create sustainable nutrition for health and the planet by altering the broken food system.
“With more uncertainty in our food supply chain now than ever, it’s critical to find ways to reduce food waste,” says TJ Galiardi, co-founder of Outcast Foods. “Upcycling Greenhouse’s pulp will provide high-quality North American fruit and vegetable powders that will end up in delicious and sustainable new products.”
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