IPSAGO
Thibault and Renaud started with an alarming observation: 15 million tons of waste are generated every year by the food industry! The 2 young people from Aix-en-Provence came up with the idea of recycling and adding value to these untapped resources, which include agri-food residues, unsold fruit and vegetables, as well as spent grains, the cereal residues from beer production. Dehydrated and transformed into fruit powder and flour, these residues, collected from local farmers and brewers who work organically, become the raw material for delicious cookies free from colorants and preservatives, rich in fiber and protein, and low in salt and sugar. Bravo!
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