By Cath Isabedra When we talk about food waste, the focus often falls on its environmental toll. But what if we flipped the narrative to see waste not as refuse but as a resource with immense potential? Enter food waste valorisation, a process that transforms food byproducts into high-value materials, driving innovation and sustainability. As Florence Leong, Kosmode Health’s Co-founder and Director, shares, “Giving crops a second life, after the first round of food … [Read more...] about Rethinking waste: How food waste valorisation is revolutionising sustainability and innovation
The transformative potential of upcycled food in Asia’s sustainability journey
By Cath Isabedra Asia, home to more than half the world's population, faces unique challenges in balancing its growing food demand with sustainability goals. Food waste—a staggering 931 million tons annually, according to UNEP—is a critical issue across the region, burdening ecosystems, economies, and societies. Amid this crisis, the upcycled food movement is emerging as a powerful solution, offering a pathway to reducing waste, conserving resources, and fostering innovation. The … [Read more...] about The transformative potential of upcycled food in Asia’s sustainability journey
Enzymes: Pioneering sustainable nutrition with insects and algae
The urgency to feed a growing population sustainably is driving the food industry toward alternative protein sources, including insects and algae. While these ingredients might seem unconventional to some, enzyme technology is unlocking their potential, making them more nutritious, palatable, and sustainable. Enzymes in alternative protein production Enzymes are natural catalysts that facilitate biochemical reactions, improving food processing efficiency, flavour, and … [Read more...] about Enzymes: Pioneering sustainable nutrition with insects and algae
