Juice is delicious, but does it hurt your heart to throw away the leftovers? Juice pulp is not garbage, it is raw material for new products!
We already talked about new products with waste from beer production on the blog (here), but what about waste from juice production?
At Selfridges’ London pop-up restaurant, chef Dan Barber creates dishes using as many upcycled ingredients as possible. This means that stalks, peels and less noble parts of food are always on the menu. One of his new creations is the juice pulp burger, vegan and nutritious, it contains a mixture of vegetables.
Imagine a granola without grains or cereals. It exists, it’s the Pulp Pantry, made from fruit and vegetable juice pulp. Residues are purchased cheaply from local juice industries, so production is still small and dependent on the amount of pulp they receive.
Raw and dehydrated granola preserves the nutrients in fruits and vegetables. It does not contain gluten and is also made with coconut oil and sugar, raw cocoa and spices. The packaging is also ecological and the ingredients are all organic.
British company Pinkster is making a profit from a natural by-product of its gin. The raspberries left over from the drink’s production become another product, Boozy Berries, which are alcoholic fruits in gin syrup. It was a huge success, last season 18,000 bottles of the product were sold.
Some fruits, however, were too soft after producing the drink and were not suitable for use in the production of Boozy Berries. They then got a third chance and became the Pinkster Gin Jam, raspberry jam with gin.
Before throwing away the juice left over, think about it, how about using your imagination and making a new product?
Does your company produce juice and don’t know what to do with the pulp? Talk to Upcycling Solutions!
PS: Article originally written on 06/28/2017 and published here on 05/27/2023.
Sources: Munchies – Vice, Trend Hunter, Open IDEO, Gin Fuelled Bluestocking, The Daily Meal