Building a better food system using the forgotten half of the harvest

We start by collecting fiber-rich parts of crops like stems, stalks, husks and cobs from farmyards, forests and food facilities. We then grind down these often-unused agricultural by-products into manageable chunks so that the fiber inside them is easily accessible.

Next we break down the long and complex chains of sugars found in fiber using enzymes from fungi. These long chains of sugars (which scientists call polysaccharides) break down into shorter chains of sugars (which scientists call oligosaccharides and sugars). This releases our sugars from fiber blend.

Once we’re finished with our blend of fiber-derived sugars and fibers, we can cook, bake and mix with it to make delicious products. These fiber-derived sugars behave like traditional sugar in food – but retain certain fiber-based qualities.