Disrupt Food: Rise, Gives Second Life to Food Waste by Transforming Them Into New Ingredients.
Their solution is industry specific and work around the byproduct characteristics maximizing its potential. Offering businesses a path to becoming zero waste, reducing operational costs, and contributing to more circular production models.
Whole Barley Super Flour
RISE Super Flour is made from barley that has gone through the brewing process. As a result, the flour retains the aroma of the brew. The beer takes away most of the carbohydrates, leaving behind a protein rich grain. By using whole grains, the flour also has a high fiber content. The barley is sourced from local breweries in New York City. Instead of being thrown away, the complete nutritional value of barley is captured in the flour. Use the flour to boost the nutritional content or enhance the flavor of any recipe.
High Protein. High Fiber. Low Carbs.
Because we use whole grain without removing the hull, our flour has higher fiber content, more protein and less carbohydrates. Here’s how RISE Super Flour compares to all-purpose flour:
12x fiber • 2x protein • ⅓ carbs
Wine - grapes
Grape pomace contains antioxidant and radical scavenging properties with great potential for natural antioxidant additive for food products and as a dietary supplement.
Juice - citrus fruits
Juice pulp from oranges, lemons, grapefruits, limes and tangerines is rich in vitamin C, minerals such as calcium, magnesium, and potassium. It has high concentrations of the dietary fiber pectin which helps to lower cholesterol and ease digestion.
Soy milk - okara
The byproduct of tofu and soy milk productions is okara. It is rich in fiber, protein, and other nutrients. As a dietary supplement can help to prevent diabetes, high pressure, and obesity.