In an effort to tackle the problem of food waste, a Finnish startup has found a way to use chicken and fish bones. SuperGround, this is the name of the company, has developed a technique to transform these bones into a nutritious paste.
The process aims to reduce waste, but could also make meat production more efficient, opening up new possibilities in the food industry. But I feel an irrational disgust.
SuperGround: the technology behind bone transformation
The process developed by SuperGround is rather simple, to tell the truth: through a series of procedures, the bones are first ground and then treated with heat and pressure to obtain a fine paste. This transformation neutralizes the taste and odor of the bones, but preserves essential nutrients such as calcium.
The resulting paste can then be incorporated into various food products, such as fish balls and chicken nuggets, increasing nutritional value and reducing reliance on other protein sources.
It's always best to eat all you can eat
Santtu Vekkeli , the founder of SuperGround.
Environmental and nutritional impact
SuperGround's innovation goes beyond simply reducing waste. The use of bone pulp in food products has the potential to reduce the environmental impact of meat production. Many of these “hard parts” end up in landfills: the over 20 billion broilers in the world they leave so many bones that their remains act as potential indicator of the Anthropocene.
By using more parts of the animal, the need to raise larger numbers of livestock is reduced, resulting in a smaller carbon footprint.
From a nutritional point of view, integrating this bone paste into daily diets could improve the intake of essential minerals, contributing to a more balanced and complete nutrition.
The market reaction and future developments
The market response to this innovation will be crucial to determining its success. Studies conducted by SuperGround showed promising results, with participants noting no significant differences in taste between traditional products and those containing bone paste.
However, the challenge remains in educating and changing consumer perceptions (including myself, I admit) regarding the use of traditionally discarded animal parts.
And you? Are you ready to enjoy a bone pasta meatball? Let us know what you think on the Futuro Prossimo channels.
