Nestle Singapore and upcycling specialist firm KosmodeHealth are looking at new product innovations with valorised ingredients in an effort to move forward with their award-winning upcycling collaboration.
The upcycling of food waste to make new products from staple foods to snacks is emerging as an increasingly popular strategy among food firms in the Asia Pacific region to maximise the potential of production processes.
Well spent: Healthy noodle firm KosmodeHealth seeking spent barley partnerships with major F&B brands A Singapore food tech firm that upcycles barley into healthier noodles wants to partner with major brewers and beverage brands to put their by-products to better use.
KosmodeHealth manufactures upcycled zero-starch, zero-cholesterol noodles, targeting a gap in the noodles market for low-GI, high-protein products.
According to KosmodeHealth Co-Founder and CEO Florence Leong, there are various noodles in the market today which are either low in GI or high in protein and fibre – but rarely any which exhibit both functions.
“There is a huge gap in the noodles market for such products – in terms of low-GI, there are noodles made of konjac but these have no protein or fibre, whereas 100% buckwheat noodles are high in protein,, but exhibit medium GI,” Leong told