![]() Matthew Olsofsky, co-founder, said, “Our ambition is to upcycle 500,000 lbs of spent grain this year. “We upcycle the spent grain into versatile, transparent and transformative plant-based food products that create second chances for food, for people and for the planet.” “Billions of pounds of spent grain are wasted each year during beer production,” said Jerek Theo Lovey, co-founder and CEO. The spent barley, a byproduct of beer brewing, is a nutrient-dense source of fiber and protein. It is part of its purpose, which is to create second chances. Take Two is more than the company’s name. Upcycled spent grain is the focus of Barleymilk from Take Two, Portland, Ore. Converting it into a powder broadens its potential applications. While not a byproduct like the okara flour, it is an abundant plant that goes unused by the majority of the US population, while being a staple in Mexico. It’s a source of fiber and protein, with negligible fat and sugar. The pad may be dried and ground into a powder that functions as a gluten-free flour. It consists of two edible parts, the fruit and the pad. The organization said so in 2017 when it identified nopales cactus as a sustainable food that can thrive in arid climates. The Food and Agriculture Organization of the United Nations believes in the future of cactus in the food supply chain. We like to say we are saving the planet one taco at a time.” “And it is 100% resilient to global warming and climate change. “The cactus is a superfood with antioxidant and anti-inflammatory properties,” Mr. This improves moisture retention and may lengthen shelf life of baked foods and tortillas. Okara flour also has several functional benefits, according to the company, including having high water- and oil-binding abilities. It has a light color allowing it to blend easily into most flour-based products. When ground to a flour, it is a versatile ingredient with a neutral flavor described as slightly milky or nutty. The latter is a high-fiber, high-protein flour made from the soybean pulp generated during soy milk production. His newest products are grain-free tortillas and grain-free tortilla chips, both made with nopales cactus, also known as prickly pear, and okara flour. They try to layer in a story about using regional recipes to upcycling byproducts.īorn and raised in Monterrey, Mexico, Hector Saldivar, founder and chief executive officer of Tia Lupita Foods, Tiburon, Calif., has been producing a clean label hot sauce line since 2018 that is made using a family recipe passed to his mother - Tia Lupita - and now to him. The products focus on the plant, making the whole fruit, vegetable, nut, legume or grain the product’s feature. That’s why many participants in Expo West featured next-generation plant-based foods. “While plant-centric eating is an aspiration with mainstream momentum, the meaning of the plant-based label itself is becoming diluted for some consumers.” “The rise in interest among both consumers and the food and beverage community in all things plant-based has increased by what seems like exponential leaps during the pandemic,” said David Wright, senior marketing manager at The Hartman Group. ![]() Examples include questions about processed soy, palm oil, long ingredient lists, and excessive amounts of sodium or fat in nutrition information. Research from The Hartman Group, Bellevue, Wash., shows that with increased experimentation in the plant-based space comes a growing critical scrutiny of plant-based claims. ![]() This is fueling interest in plant-based innovations. With these “foodie” consumers, this involves products that target mind, body and planet. The growing sustainable food culture is about addressing social justice and mental health.Ĭiting an original study she conducted with Datassential, Chicago, of 1,100 adults nationwide, covering all generations, 84% of Gen Z and 86% of millennials said they “consider themselves foodies.” Like any relationship, the participants must connect to strengthen their bond. The shifting marketplace shows no signs of abating, she said. She highlighted the ways social and environmental activism, along with new societal pressures and anxieties, are influencing food and beverage innovation. ![]() “But they want it at the right price, too.”Įve Turow-Paul, a Chicago-based food culture analyst, discussed changing consumer interests in a keynote address on May 27. “There’s this fundamental belief that consumers want to see this new definition of health, whether it’s mind or body, plus social and environmental concerns, reflected in the foods they are buying,” said Amanda Helming, chief marketing officer, United Natural Foods Inc. ![]()
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