Embracing ugly veg and the ugly side of poultry production to make more profitable and sustainable products

Read the full story at Food Navigator Europe.

A Danish food tech start-up is leveraging two very different food industry side streams – spent laying hens, and mushrooms rejected by supermarkets – to launch fermented organic flavour enhancers.

Published by Laura B.

I'm a degreed librarian with over 30 years of experience as an environmental information professional. I'm currently the Illinois Sustainable Technology Center's Sustainability Information Curator and also manage the Center's strategic communications.

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