Theyâre turning leftovers into organic, gluten-free flour
Renewal Mill transforms whatâs 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 whatâs 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 companyâs pulpy leftovers from soymilk production ca
Author: Company:
January 2021 Little Big Farm Foods, Innovators of Specialty Foods, has added 15 new items to its Little Big Farm Foods Brand of specialty baking mixes. New breakfast mixes include Classic Scone, Chocolate Chip Scone, Cranberry Orange Scone, Multigrain Muffin, Cinnamon Sugar Doughnut, Carrot Cake Muffin and Gingerbread Pancake & Waffle. Also added to the line is a Sugar Cookie Mix and a Vanilla Bean Cheesecake Mix. All are exceptionally flavorful, easy to make and blended from only the finest ingredients.
The Specialty Food Innovators have also pulled together some wonderful gift collections that combine four of their delicious mixes with a signature spatula in a branded, durable canvas tote bag made in Maine. The gifts include Kickoff Time, Valentine’s Treats, Breakfast is Served, Savory Specialties, Classic Dessert and Kids in the Kitchen.