Convert food industry waste into functional flour

Food processing industry wastes such as green bananas, coffee beans, okara/bean meal and many other food processing scraps are also undergoing re-use and innovation, such as blended flour, including gluten-free mixed flour. Among them, high fiber flour is one of the healthful foods.

Trends are converging in terms of food waste and functional flour innovation. Food processing industry wastes such as green bananas, coffee beans, okara/bean meal and many other food processing scraps are also undergoing re-use and innovation, such as blended flour, including gluten-free mixed flour. Among them, high fiber flour is one of the healthful foods.

Green banana powder

According to the CEO of International Agriculture Group, LLC, about 20% of the world's fresh bananas are wasted because of the strict quality of fresh fruit in terms of retail quality. Unlike other fruits, retail bananas must have a certain degree of curvature and should not be too thick or too long. Various requirements have caused a large number of fresh bananas to be discarded, which not only causes waste but also damages the environment.

Using these abandoned agricultural wastes, the International Agricultural Group has made these bananas into a high-fibre green banana flour called NuBana. Through this innovative approach, it not only brings additional income to small-scale farmers, but also creates better social and economic benefits.

The company's banana raw materials, imported from Colombia and Ecuador, are high-yielding areas where green banana resources are wasted. Unlike traditional retail bananas, green bananas have a higher starch content because the enzyme does not convert the starch into sugar in the immature fruit.

NuBana Banana Flour contains Type 2 resistant starch, a material approved by the US Food and Drug Administration (FDA) for fiber targeting. Another green banana flour product, NuBana RS65, contains 65% resistant starch.

According to the company, NuBana can be used not only in a variety of baked goods, pasta, but also in baby foods and sauces. In addition, NuBana has a better effect when mixed with gluten-free flour. Practice has shown that the addition of NuBana can constitute up to 30% gluten-free mixed flour, and when mixed with other flours, the NuBana content is between 10% and 30%.

It is understood that International Agriculture Group is expected to launch a new product this year, which is characterized by green banana powder, but its appearance and taste are similar to chocolate cocoa, and its potassium content is twice that of chocolate. .

Bean dregs

“Upgrading and reuse” refers to finding a new functional use for food waste. In this aspect of innovation, not only green bananas are innovative resources, but many companies are also looking at more innovations in agricultural and sideline waste. For example, Renewal Mill in California upgraded the bean dregs after the production of soy milk to available raw materials. By dehydrating, drying and milling the fresh bean dregs, a flour-rich product with high protein, high fiber and shelf stability is formed.

According to the company, an average soymilk producer produces 15,000 pounds of bean dregs per week. Unlike ordinary soy flour, ordinary soy flour uses the whole bean production process, while the flour made from bean dregs does not belong to whole soy flour, so it has a light and neutral flavor and taste, and does not have the soybean flavor of soybean itself.

The use of bean dregs is also very extensive, including the use of salty foods and sweets, as well as the use of pasta, biscuits, sauces, extruded snacks and many more. The bean dregs are gluten-free and can be mixed up to 25% in flour. Renewal Mill used bean dregs as the sole source of flour to make crispy coconut cookies.

In 2018, Renewal Mill participated in the Techstars'Farm to Fork Accelerator project in São Paulo, Minnesota, operated by Cargill. At the end of the program, Cargill, based in Minneapolis, established a partnership with Renewal Mill. In addition, the company plans to upgrade and reuse pistachio shells, potato dregs, almond flour, and grape and olive pomace.

Coffee cherry powder

Coffee Cherry, based in Washington, has discovered the functional use of coffee cherries – primarily those that protect the fruit and epidermis of coffee beans. When the coffee beans are picked, this portion of the pulp is usually discarded into the fields or streams. Coffee Cherry collects this portion of the coffee cherries, which are dried and ground into powder for reuse. The prepared coffee cherry powder can be added to the gluten-free flour in a proportion of 12% to 15%, wherein the iron, potassium, magnesium, and fiber contents exceed 50%. It is also effective when mixed with other flours.

Distiller's grains

SuperGrain+, a super grain ingredient from ReGrained in San Francisco, produces high-protein and high-fiber-branded flour from the production of distiller's grains from beer. It is reported that the company's SuperGrain+ is usually rich in prebiotic fiber, which may account for 15%-25% of the entire mixed powder, but this proportion has been as high as 40%.

Sunflower seed powder

In this area, California's food ingredient start-up, Planetarians, converts sunflower seeds, a by-product of the extraction of vegetable oil, into flour. The company is currently working with the Barilla Group in Italy to explore the potential of this flour for baking. It is reported that the flour made from sunflower seeds has a protein content three times that of wheat flour and a fiber content twice that of wheat flour.

Chickpeas - a good source of protein

Although chickpeas are not by-products, they are good for healthy and sustainable development. Chickpeas make their own fertilizer by fixing the nitrogen in the air, which means it can reduce the use of chemical fertilizers. According to PLT Health Solutions, the company is working with Nutriati to provide Artesa garbanzo flour. This is a good source of protein with a low glycemic index and a white appearance.

Located in Iowa, Natural Products (NPI) uses a proprietary steaming process to provide 18% proteinized chickpea powder (CP 100-S), a process that is effectively removed in production. The presence of bean flavor.

According to NPI, the steamed chickpea powder provided has a very pure taste and does not affect the nutritional value of the entire chickpea itself. And the product has proven to be the main flour for many gluten-free applications, such as pizza crusts, biscuits, pasta, pastries, muffins, waffles, pancakes, cream cakes and biscuits. Meat binders, puddings and beverages are other applications.

In addition, the company found that other gluten-free protein flours such as almonds, rice, and tapioca flour are more effective when mixed with garbanzo flour. Consider developing gluten-free mixed functional flour.

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