DolCas commits to zero waste as industry steers toward eco-friendly practices

23 Jul 2020 --- As consumers are increasingly swayed by products’ eco-friendly credentials, the nutrition industry is re-examining its relationship with waste streams. US-based DolCas Biotech has revealed a zero-waste goal for its entire portfolio of potent branded nutraceutical ingredients, focusing on upcycling typically discarded – yet highly valuable – raw materials. Meanwhile, Spanish researchers have discovered that blueberry and persimmon waste can be made into antioxidant-rich powders that might have beneficial effects on gut microbiota.

“I believe that Millennial consumers, in particular, are pushing zero waste initiatives, as they are concerned with the future of this planet and very aware of what they are putting in their bodies. Interestingly, they are the same consumer group that is driving clean label. These two initiatives are not occurring in silos and are very much feeding one into the other,” Dr. Shavon Jackson-Michel, Director of Medical & Scientific Affairs for DolCas, tells NutritionInsight.

In light of this, DolCas is combining its zero waste goal with its ongoing clean label initiatives to maintain full transparency and traceability of its product line. The company offers “drum-to-hopper” ingredients that are clean label by design.

Jackson-Michel states that the natural products industry should be at the forefront of this move toward clean label and zero waste products, regardless of perceived limitations. “We have to produce and commercialize products that are good for human and animal health and as good for the environment as possible.”

She continues that for the nutraceuticals industry, zero waste means utilizing the fullness of the naturally-sourced material in a way that does not negatively impact the environment. In fact, it should give back to the planet by adding value to consumer’s lives or providing cleaner, more nutritious options while broadening the variety of offerings on the table.

“It is a process that involves ingenuity and commitment, not just to seeing the primary and secondary products through, but also to the environment. In this comprehensive view, packaging and energy-use definitely have a place. On the ingredients’ side, we have provided an example of this with eco-friendly cardboard drums over plastic for shipping Curcugen raw material internationally. However, for the greatest impact in this regard, novel, zero-waste packaging ideas will need to come forth on the consumer end,” Jackson-Michel details.

Jackson-Michel speculates that Millennial consumers are pushing zero waste initiatives as they are concerned with the future of this planet.DolCas re-examines waste streams
One example of how DolCas is reducing waste is its TruOliv polyphenol extract, which is composed of olive leaves and whole fruit, including the skin and flesh. The olive pomace, or remaining mass of pits, branches and unused fruits, has been upcycled into smoke-free, natural charcoal briquettes. Meanwhile, Bergacyn liver support complex gets its polyphenols and fiber from upcycled bergamot juice and pulp serve.

The peel of the bergamot fruit has traditionally been prized for the extract of its essential oil for use in the perfume industry, explains Jackson-Michel. “The fruit itself – pulp and juice included – were considered nothing more than waste. In fact, it’s been reported that it takes approximately 100 bergamot fruits to produce just 3 oz of essential oil. This constitutes a substantial loss. Moreover, the rich polyphenols in bergamot, if not properly discarded, can lead to soil contamination.”

Speculating about why so many valuable raw materials are typically discarded, Jackson-Michel posits that companies’ goals are often linear. “Manufacturers find themselves so focused on developing the most effective fraction possible, that they lose out on the value of lesser-known components and so these go to waste.”

“We feel so privileged to have partners who do not miss the forest for the trees, in this sense. They are able to hone in on the actives that produce clinical results while providing products that have more of a food-fingerprint, given the reuse of aspects of the source material that would otherwise be considered waste,” she explains.

Addressing challenges
Jackson-Michel notes that one major potential challenge of zero waste production is the use of solvents. “You can imagine that the solvents used in the process would remain in waste matter, so starting off with a solvent-free production gives so much more latitude in use for the left-over matter. Another challenge to zero waste production is a closed mind. The ingenuity and investigations involved in determining how a waste matter can be upcycled, discerning a market for it and promoting it are all part of the effort in seeing those efforts produce secondary products.”

Additionally, investment may be necessary over the long-term to fully commercialize upcycled materials. TruOliv recently invested in an exclusive production facility for its smoke-free olive-based charcoal product.

Meanwhile, Curcugen is a curcuminoid ingredient that generates a food-grade byproduct, which is upcycled into a base ingredient for culinary use. However, this required investment in tunnel dryers. “For the most part, it has been our partners who have taken on these initiatives, but I am sure that a cost-benefit ratio has been worked out,” states Jackson-Michel.

Investment was needed to upcycle byproduct from Cucugen into a food-grade ingredient.Giving new life to blueberry and persimmon waste
Researchers are also exploring other options for transforming fruit and vegetable byproducts into nutritious food ingredients and supplements, as detailed in a paper published in the Journal of Agricultural and Food Chemistry. The scientist obtained powders from persimmon peels and flower parts, and from the solids left behind after making blueberry juice.

They found that the type of powder, drying method, fiber content and type of fiber determined the release of antioxidants during simulated digestion. For example, freeze-drying preserved more anthocyanins, but they were more easily degraded during digestion than in air-dried samples.

These powders were then added to a fecal slurry to conduct a mock colonic fermentation, sequencing the bacteria present before and after fermentation. Incubation with the fruit powders increased several types of beneficial bacteria, and some bacteria grew better with one powder compared to the other. These findings indicate that persimmon and blueberry waste powders could be included in food formulations to boost the content of carotenoids and anthocyanins, which could positively impact human health, the researchers say.

As detailed in Innova Market Insights’ Top Trend for 2020, effective storytelling is opening an essential avenue for companies to convey information about a product’s traceability and sustainability. Waste is a key part of this, with other companies such as Hofseth Biocare also re-examining traditionally discarded byproducts. Late last year, a project was launched using SIG technology to help prepare nutritious meals using excess crops in Bangladesh.

By Katherine Durrell

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