Whole Green utilizes its WINX™ technology to convert traditional grains, pulses, and food waste into high-performance, nutrient-rich whole food ingredients while eliminating waste and reducing processing costs. This technology enables food manufacturers to access affordable, nutritious inputs, enhancing product quality and sustainability in the food supply chain.
Funding
$992.2K raised to dateRaised to date based on public sources. This may differ from the amount the company actually raised and is based only on what is publicly available on the internet.
Founders
Product
Problem
Food manufacturers face challenges in accessing affordable, nutritious, and high-performing plant-based ingredients while also minimizing waste disposal and chemical processing costs. Traditional food processing methods often result in significant waste and can compromise the nutritional value of the final product.
Solution
Whole Green utilizes its WINX™ technology to convert traditional grains, pulses, and food waste into nutrient-rich, whole food ingredients. This zero-waste process eliminates the need for chemical processing and reduces waste disposal costs for ingredient and food manufacturers. The resulting whole food liquid is shelf-stable, highly functional, and nutritionally superior, enabling manufacturers to create better-tasting, healthier products that appeal to conscious consumers. The WINX™ technology is input-agnostic, allowing producers to process a variety of raw materials without investing in expensive, specialized equipment.
Target Audience
The primary target audience includes ingredient manufacturers, food producers, and primary producers like fruit and vegetable farmers seeking to reduce waste, lower costs, and create more nutritious and sustainable food products.
Features
- WINX™ technology converts raw inputs like pulses, cereals, and produce into a whole food liquid.
- Input-agnostic design allows processing of various grains, pulses, and food waste.
- Eliminates waste disposal costs associated with traditional food processing.
- Reduces or eliminates the need for chemical processing.
- Creates shelf-stable and highly functional whole food ingredients.
- Enhances the nutritional value and taste of end products.