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Presscakes & Byproducts | Northeast Larder - Fermentation & Regional Food Lab

northeastlarder.com · 2,173 words · saved by 1 readers

A project exploring the culinary potential of plant-based byproducts from food production.

Background The world’s largest food industries create excesses of plant material – byproducts – during their production processes. The macronutrient profile of many of these byproducts is similar and ripe for valorization: primarily fiber and protein. Take the oil industry as an example. Canola/rapeseed and sunflower oil production alone are projected to generate about 78.3 million tonnes of meal and presscake co-products globally in 2026/2027.1 The brewing industry, likewise, produces about 37.8 million tonnes of spent grain annually.2 Soy okara alone – a byproduct of soymilk and tofu…

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