The ancient art of fermentation: A sophisticated solution to food waste

Food waste has emerged as a pressing global challenge, yet an ancient biological process—fermentation—is being harnessed to transform it into valuable commodities. Fermentation, a metabolic process whereby organisms convert carbohydrates into substances like alcohol in the absence of oxygen, is being deployed by scientists and companies to repurpose food industry by-products that would otherwise be discarded. At Stanford University, Vayu Hill-Maini's lab has engineered a cheese-like product from food waste using fungi. The resulting cheese, which bears a striking resemblance to Pecorino or Parmigiano, was produced by augmenting waste with a few ingredients and subjecting it to fungal fermentation. In the UK, Fermtech has repurposed cocoa shells—typically discarded—into a cocoa powder substitute. CEO Andy Clayton remarked that the shells possess an intensely chocolatey aroma, lamenting that such by-products are often composted or incinerated rather than valorized. In Spain, MOA Foodtech has capitalized on pea waste for fermentation. Given that pea protein constitutes merely a quarter of a pea, the remaining three quarters represents a substantial waste stream. An AI was trained by the company to optimize the selection of substrates and microorganisms. This AI has revolutionized the pace of development: whereas the company initially required two weeks to develop a single bioprocess, the platform now achieves 300 bioprocesses per hour. In Germany, MicroHarvest has utilized molasses, a by-product of the sugar industry, to produce premium pet food. The company has collaborated with sugar manufacturers and pet food producers to convert side streams into high-value products. In Singapore, Mottainai Food Tech has developed a meat substitute, Jiro Meat, from okara—a soy pulp discarded during tofu production. The company has also initiated a plant-based tuna project. Consequently, fermentation is increasingly recognized as a sophisticated tool for mitigating waste and diversifying food sources.