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They’re turning leftovers into organic, gluten-free flour Renewal Mill transforms what’s left from soymilk production and makes a positive impact on the environment By Ann Trieger Kurland Globe Correspondent,Updated February 16, 2021, 12:00 p.m. Email to a Friend Renewal Mill transforms what’s left from soymilk production and creates flour and mixes.Handout The heaps of nutritious pulp cast off after juicing fruits and vegetables always troubled Claire Schlemme, co-founder of an organic juice company. While she could use some of the fibrous leftovers for muffins and other baked goods, the quantity of pulp was daunting. Frustrated that so much food and production waste often ends up in landfills, Schlemme and Caroline Cotto, a Cape Cod native, moved to Oakland, Calif., to launch a new company called Renewal Mill. Working with soymilk and tofu producer Hodo Foods in Oakland, Schlemme and Cotto transforms the company’s pulpy leftovers from soymilk production ca

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