Reclaiming lost nutrition

Food Science and TechnologyVolume 35, Issue 2 p. 32-33 FeaturesFree Access Reclaiming lost nutrition First published: 15 June 2021 https://doi.org/10.1002/fsat.3502_9.xAboutFiguresReferencesRelatedInformationPDFSections waste's untapped potential Circular production model Extracting better The prebiotic opportunity What's next?ReferencesPDF ToolsExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessClose modalShare full-text accessPlease review our Terms Conditions of Use check box below share version article.I have read accept the Wiley Online Library UseShareable LinkUse link a this article with your friends colleagues. Learn more.Copy URL Rich Troyer describes Comet Bio's innovative extraction process for upcycling crop leftovers into high-quality, nutritious ingredients. Forty percent food produced around globe currently goes waste according Natural Resources Defense Council1. At same time, gaps insecurity continue persist, even in United States, where more than 30% population is considered either obese or overweight2. This paradox system producing ever, yet still not providing adequate nutrition, demonstrates need innovation. Bio working address both challenges by extracting from waste. Its proprietary technology produces novel ingredients significant potential, while simultaneously addressing critical environmental challenges. has been an increasingly trending topic last decades, especially as world's continues grow. One most logical ways prevent supply shortages already being going USDA's (United States Department Agriculture) Loss-Adjusted Availability data series shows that wasted per person day US 2012 contained over 1,200 calories, 33g protein, 5.9g dietary fiber amounts other under-consumed nutrients, including calcium potassium. These nutrients could go far helping fill many Americans3. For example, USDA women fell short meeting recommended daily levels average 8.9g 2012. represents two-thirds gap. There lot human consumption, given byproducts manufacturing are fed animals. It missed nutritional humans because these high value, which leads economic value. 1.3bn tons each year represent only valuable but also $2.6tn value4. Wasted begins chain – farming harvesting. founder, Andrew Richard, long history wood Early on, he recognised resources. Unlike some systems use ‘take, make, waste’ model, solidifies circular economy using remake restore’ model. takes materials would otherwise harvests them develop entirely new product, closing loop on system. upcycles such straw, leaves shells high-quality (Figure 1). We partner farmers understand coming how they grown collected. Not does help ensure we sourcing upcycled organic non-GMO crops, it enables us mitigate any mis-steps occur when purchasing farm leftovers. partnership benefits allowing profit their whole harvest ensuring highest quality Figure 1Open figure viewerPowerPoint Upcycling With approach, company closes reduce its carbon footprint. According independent well-to-wheel analysis, dextrose emits 60% fewer greenhouse gases traditional manufacturing. research consumers sustainable healthier despite benefits, plant fibre extract, arabinoxylan, widely available due inefficient extraction. Arabinoxylan FDA (Food Drug Administration) can be procured variety sources hemicellulose, spent brewer's grain wheat stalks. Clinical consuming little 2.2g agrabinoxylan promotes growth bifidobacteria gut, less half level required ingredients5. clinically proven support immune health maintain healthy blood glucose levels6. utilised make arabinoxylan isolated, purified fully soluble form. uses water pressure extract purify powder 2). 2Open Nutrient Recent development work established adjust operating conditions obtain exact product specifications. molecular weight range within used fine tune deliver different benefits. adjusting produce specs lighter colour potent immunity product. Arrabina sample showing chocolate bar spec (Arrabina) incorporated wide applications. In addition soluble, low viscosity, remains stable at pH extremely resistant temperatures. Arrabina's functionality means will gel impact texture added supplement protein powders boost bars, baked goods ready-to-drink beverages. works well confectionary sugar content. Demand prebiotics growing steadily recent years, resulting strong category number major suppliers looking expand enter market. Nutrition Business Journal (NBJ) data, digestive market nearly tripled size decade predicted reach $5.7bn 2024. Prebiotic sales up small portion overall growth, having doubled every since 2016 surpassing $425m 20207. addition, awareness 81%, 35% users taking level, Ingredient Transparency Center (ITC) Insights’ 2020 Consumer Survey8. Unfortunately, popular options require inclusion effective. inulin, commonly derived chicory root, 5g material needed9. higher rates render supplement, beverage formats impractical. Many options, oligosaccharides, type low-FODMAP diet (fermentable disaccharides, monosaccharides polyols - short-chain carbohydrates intestine absorbs poorly) cautions individuals avoid tolerability concerns. hemicellulose polysaccharide fiber. longer structure makes tolerated gut compared oligosaccharides. Results clinical trial reveal take 15g no negative bowel reaction10. rate 3g day, making easier incorporate existing products. next? reclaiming alone. 2020, was selected Anheuser-Busch InBev, largest brewer, join 100+ Accelerator pilot saved grains process. Upcycled Association (UFA), members, now 65 mission-driven companies, tackling problem slightly ways. Consumers recognising too. UFA, 95% want Future Market Insights estimates worth $46bn experience 5% annual next decade. collective efforts, approaches industry partnerships, give rise future Troyer, CEO Bio, Schaumburg, IL, USA combination corporate development, operations finance expertise industrial biotechnology. He previously Chief Officer Coskata before Managing Director Blackstone Group, responsible investments biofuels bio-chemicals companies. received his M.B.A. Finance Marketing Wharton School University Pennsylvania, B.B.A. degree accounting Baylor University. Email [email protected] Web comet-bio.com/ References 1Gunders, Dana. "Wasted: How America losing 40 fork tolandfill."Natural Council26 (2012): 1-26. 2J. Eric Oliver, Taeku Lee; Public Opinion Politics Obesity America.JHealthPolitPolicyLaw1 October 2005; 30 (5): 923–954. doi:https://doi.org/10.1215/03616878-30-5-923 3Krittanawong, Chayakrit. "The appeal alt: Understanding consumer demand label-friendlyalternative products–report."Meta(2020). 4Juma,Calestous. harvest: agricultural innovation Africa. Oxford Press,2015. 5Cloetenset al. 2010. Tolerance arabinoxylan-oligosaccharides activity inhealthy subjects: randomised, placebo-controlled crossoverstudy. British Nutrition, 103, 703- 713. 6Kjølbæk, L., Benítez-Páez, A., Pulgar, E. M., Brahe, L. K., Liebisch, G., Matysik, S., . Sanz, Y.(2019). oligosaccharides polyunsaturated fatty acid effects microbiotaand metabolic markers overweight signs syndrome: Arandomized cross-over trial. Nutrition. doi:https://doi.org/10.1016/j.clnu.2019.01.012 7https://store.newhope.com/products/april-2019-market-overview?_pos=1&_sid=2a7c210b5&_ss=r 8https://trusttransparency.com/insights/ 9Carlson JL, Erickson JM, Lloyd BB, Slavin JL. Health Effects Sources Dietary Fiber.Curr Dev Nutr. 2018 Jan 29;2(3):nzy005. doi: 10.1093/cdn/nzy005. PMID: 30019028; PMCID:PMC6041804. 10https://comet-bio.com/comet-bio-announces-positive-clinical-trial-results-for-its-prebiotic-arrabina/ Volume35, Issue2June 2021Pages FiguresReferencesRelatedInformation RecommendedTHE USE OF SELECTED LACTIC ACID BACTERIA STARTER CULTURES FOR IMPROVED THAI SAUSAGE FERMENTATIONWIRAMSRI SRIPHOCHANART, WANWISA SKOLPAP, Processing PreservationNisin Z-Producing Lactococcus lactis Subsp. Lactis GYl32 Isolated BozaGozde Koral, Yasin Tuncer, PreservationEvaluation lactic bacteria component change during fermentation Ishizuchi‐kurochaMasanori Horie, Atsumi Tada, Naoaki Kanamoto, Takahisa Tamai, Naohiro Fukuda, Sakiko Sugino, Takahito Toyotome, Yosuke Tabei, PreservationRedistributing surplus foodFood TechnologyInnovation purposeFood Technology