Feldkost – Sustainable Innovation from Byproducts
The food industry is under increasing pressure: high resource consumption, rising raw material prices, and growing sustainability awareness demand new production methods. Byproducts from manufacturing are often discarded unused – resulting in the loss of valuable materials and untapped innovation potential.
Collaboration
A new process for plant-based food production
Together with Feldkost Food AG and Protaneo SA, we have co-developed new processes in the field of food extrusion. The aim was to develop a manufacturing process that reliably and efficiently produces vegetable mince with approximately 30% byproducts – press cake from oil extraction.
Existing extruders were adapted and expanded with additional systems to enable the processing of these byproducts. In collaboration with food technologists, a resource-efficient process was developed, resulting in a market-ready product that is now successfully established in the market.
Sustainability meets process innovation
This process enables the economical utilization of production byproducts and actively contributes to reducing food waste — without compromising quality or process stability. This allows for:
Sustainable production
Efficient utilization of food waste.
High product quality
Plant-based mince with ideal texture and taste
Optimized systems
Adapted extrusion technology for new raw-material mixtures
Market-ready solution
Successful scale-up and industrial implementation.
Our success stories
From water and wastewater technology to food processes, environmental technologies, and industrial applications – we have realized projects that convince international partners.
From laboratory to market-ready solution
Insights into the development process of Feldkost – where food technology and sustainability converge.
Feldkost demonstrates how new value creation can emerge from by-products: the project combines sustainability, quality, and economic viability — a step towards future-proof food production.