Green Spot Technologies
- Founded in: 2016 in NZ, 2018 in France
- Number of employees: 5
- Country: France
- Investors: French-based Angel investors
- Market: We have developed a new range of low carb fermented flours, high in protein and dietary fibre, while being low in starch, sugars and fats. These ingredients are all plant-based, naturally produced (no chemical processing), gluten-free, GMO-free and rich in vitamins, essential minerals and beta-glucan prebiotic fibres. Our first product range appeals to the Low-Calorie Food, Functional Flours, Gluten Free, and Dietary Supplements markets.
- Website: www.greenspot-tech.com
Which input provides your business model/core technology towards a bio-based economy?
Our technology is based on the bioconversion of sugars and plant polymers from various fruit and vegetable by-products into nutritious (complete) protein using a proprietary fermentation process and then dried and milled to form ingredients with flour type consistencies.
We only use natural ingredients. The starting substrates come primarily from the juice and beverage industries and consist of fruit/vegetable pulp, skins and seeds, which are usually wasted. These are untapped natural resources, which we convert into nutritious foods. We have developed a virtually “zero” waste process because the whole substrate and food grade microorganisms become the final product after drying. Thus, the only real “waste” is water vapour that is released during the drying process (which still can be recovered).
Therefore, the production of Green Spot’s fermented flours is environmentally responsible, as it uses food substrates that are usually wasted, requiring little to no additional resources, and it is a waste‐free process. Competitor products often consume large amounts of water and land for their production, which will not be sustainable long term considering the current growth rate of the human population.
Which market/clients do you address and which short-term/long-term goals do you have?
The food ingredient market today has very limited options when it comes to protein and fibre rich ingredients that are low in fat, starch and sodium content in addition to being gluten‐free. Alternatives currently available are based on milk, egg, starch‐rich or gluten‐containing plants (e.g. soy/wheat/pea). The nutritional composition of these limits the ability of food technologists to develop foods and snacks that meet strong market demands. Most plant‐derived proteins cannot provide the right amount of all essential amino acids required for human nutrition; and grain‐derived proteins are usually associated with starch, which make them unsuitable for low “carb” diets.
The competitive advantage of Green Spot’s fermented flours is that they offer a unique natural combination of low “carb”, low fat, high fibre and high protein within a single ingredient, with additional benefits such as higher content of prebiotic beta-glucan fibres and minerals compared to competing products. As a result, the consumer will have a nutritionally superior and naturally produced functional flour alternative.
Grain and non-grain-based flours are widely used food ingredients for baking (breads, pastries, biscuits, crackers, pizza bases, etc.), making pastas, sausages, snack bars, muesli mixes, breakfast cereals, smoothies, gym powders, dietary supplement powder/capsules, or for crumbing foods, topping casseroles, stuffing poultry, thickening stews, adding bulk to soups, meatloaves and similar foods, and making a crisp and crunchy covering for fried foods.
There is no doubt of the consumers’ growing demand for gluten-free, high protein, high fibre, low “carb”, plant-based delicious foods and our fermented products enable food scientists and chefs in food manufacturing companies to provide these foods to the market, by fulfilling a current market gap.
Our strategy is to provide our novel ingredients to other businesses to allow them to develop formulations and will eventually use their existing distribution channels and branding to sell and then educate consumers on the use of our products (B2B approach). To achieve that, we are looking to collaborate with strategically aligned food companies to test and formulate our ingredients primarily in ready-to-eat and healthy food products as well as in dietary supplement formulations, which include bakery goods, breakfast meals, savoury and sweet snacks (e.g. snack and protein bars), as well as mixes for smoothies and healthy drinks. Another opportunity we have identified for our low “carb” flours is their use in replacing high “carb” flours in the manufacture of pizza bases and pastas. These are globally consumed food products.
What makes your approach unique compared to other stakeholders in the field?
The nutritional profile of Green Spot’s low “carb” fermented flours with high protein and fibre and low fat is unique – there is almost no product with these combined features on the market. A range of ingredients with high fibre (apple, citrus, grape fibres), and high protein and fibre (whole grain wheat, pea, soy, quinoa, coconut, chickpea, and montina flours) have high levels of starch and sugars (“carbs”) except for chia flour which has a high fat content. Therefore, Green Spot's clean label ingredients represent the world first to fit into the market with their unique and natural composition to remove the current barriers for food manufacturers to meet this rapidly increasing market demand for healthy, nutritional, high protein, high fibre, and low “carb” foods.
You can meet Green Spot Technologies in Toulouse at the START-UP VILLAGE @EFIB on 17-18 October.