Upcycling food


Glean meets the demand for plant-based foods while reducing emissions and using byproducts from cooking traditionally thought of as waste. The first ‘waste’ product our company is utilizing is the water from cooking beans, aka aquafaba. We are developing aquafaba into an egg replacer that can be used in pastries, condiments and meals. Our first product is eggless Flødeboller. We are also developing a dehydrated ready-to-use egg-replacer.

Quick facts

  • 2018 Participant
    Year of participation
  • Food
  • Denmark

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  • Anja Bindesbøll

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