Fermentation: An ancient trick that has turned food waste into tasty products

Food waste has become a major global issue, but an ancient trick called fermentation has offered a solution. Fermentation is a biological process where organisms convert carbohydrates into substances like alcohol without using oxygen. Scientists and companies have used this process to turn food waste into valuable products. At Stanford University, Vayu Hill-Maini's lab has created a cheese-like product from food waste using fungi. The cheese tastes like Pecorino or Parmigiano. The lab has found that adding a few ingredients to waste and fermenting it can produce delicious cheese. In the UK, Fermtech has transformed cocoa shells, which are normally thrown away, into a cocoa powder substitute. CEO Andy Clayton said the shells have an intense chocolatey smell. He pointed out that by-products are often composted or burnt instead of being used. In Spain, MOA Foodtech has used pea waste for fermentation. Pea protein makes up only a quarter of a pea, so three quarters is waste. The company has trained an AI to find the best combinations of substrates and microorganisms. The AI has sped up the process dramatically. When the company started, it developed one bioprocess in two weeks. Now, the platform can develop 300 bioprocesses per hour. In Germany, MicroHarvest has used molasses from the sugar industry to make pet food. The company has worked with sugar makers and pet food producers to convert side streams into premium pet food. In Singapore, Mottainai Food Tech has produced a meat substitute called Jiro Meat from okara, a soy pulp discarded after making tofu. The company has also started a plant-based tuna project. Fermentation has proven to be a powerful tool for reducing waste and creating new foods.