Workshop 3: Biomass valorisation technologies
On 8th December we carried out the third online thematic workshop of Global Foodture: “Biomass valorisation technologies and commercialisation pathways to create value from agri-food side streams within the circular economy” with the participation of 26 countries from Europe, Asia and America.
In the frame of the circular economy and bio-based thinking, an increased attention is going to the valorisation of food waste, preferably producing new products / derivatives of the food waste with an added value as high as possible in the valorisation chain. During this online workshop European SMEs showcased how they as agri-food companies explore new economic opportunities regarding the valorisation of food waste and side streams in food, feed and non-food applications. Complementary to this, innovative SMEs and service providers from Europe providing technologies geared towards extracting functional ingredients (macro- and micronutrients) from biomass presented how they can offer support.
Thank you Dr. Akkharawit Kanjana-opas (Thailand Science Research and Innovation), Jan Brackx (Bio Base Asia Pilot Plant), Juan Lodoño (Yeasty), Magnus Berkvist (Thai Union Group), Eugene Wang (Sophie’s BioNutrients), Bart Kregersman (Biolynx), Olivier Paurd (Nbread Process), Tina Rogge (Innovad Group) for your time and interesting presentations about biomass valorisation.
The workshop was organised and moderated by Elise Laporte (Vitagora) and Emma Sidgwick (Flanders’Food).
The opening was provided by Dr. Akkharawit Kanjana-opas, Expert of Thailand Science Research and Innovation and Jan Brackx, General Managet at Bio Base Asia Pilot Plant (new partner of Global Foodture). They gave an overview of the Bio-Circular-Green Economic Model or BCG in Thailand and an introduction of BBAPP.
The first block of presentations was about “Food and ingredient companies valorising side streams towards value added products”.
The first presentation was held by Juan Lodono, co-founder of Yeasty. The company turns waste (yeast) into sustainable protein-rich super-ingredient for food, cosmetics and even pharmaceutical applications.
Then, Magnus Berkvist, Head of Science and Research at Thai Union Group, one of the world’s largest seafood processers of ambient products, explained how they valorise tuna’s side-streams for pet nutrition, human nutrition and pharma applications.
Finally, Eugene Wang, founder of Sophie’s BioNutrients, closed the first block. He introduced their sustainable microalgae protein and biomass valorisation technologies.
The second block of presentations was about “Technology providers with innovative methods for the valorisation of various agri-food side streams”.
It started with Bart Kregersman, founder of Biolynx. A fermentation-oriented bio-chemistry lab based in Belgium. They develop unique microbial processes and products in cooperation with their clients and partners.
Then, we discovered Nbread Process with Olivier Paurd, head of the company. A French startup with a patented technology to turn different types of by-products into bread products.
Last but not least, Tina Rogge, COO/CTO of Innovad Group, closed the second block of presentations. Innovad is a supplier of animal health and nutrition solutions. They acquired AddEssens, a company that focuses on circular economy, and has developed an integrated process to valorise side-streams from the food juice industry,
The online workshop was closed by Elise Laporte (Vitagora) with the announcement of the next workshop on 19th January: “The future of proteins” and the dates of the following International Training Program sessions.
Are you interested in international innovation collaboration with Asian partners in the field of biomass valorisation? Please visit the website for more information, and register for the online thematic workshops or online matchmaking.
Discover all the details in the full webinar below.