Smoothies, purees and mixed products from vegetable rest fractions

Second class vegetables, mostly ending up as animal feed, consist of vegetables with wrong size, shape, color or other visual defects. Major parts of them are edible (food grade) and nutritious. Such material originates from vegetable field, storage houses, sorting lines or processing lines. They provide valuable resources as co-streams which can be up-cycled by utilization in new products like smoothies and purees which can be further utilized as ingredients in drinks and soups or in combination products with minced meat and fish.

rest fractions Foto Randi eller Ingunn (10)
Cracked and malformed roots and outer leaves of vegetables can be utilized as puree, smoothies, juice and as ingredient in mixed food products. Photo: Erling Fløistad
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