FoPo Food Powder

Break It Down!

FoPo Food Powder: Freeze-drying food and breaking it into powder, extending shelf life from 2 weeks to 2 years

Tags:
  • 3d printing
  • food powder
  • food waste
  • freeze dry
  • future culinary
  • humanitarian aid
  • lund university
  • molecular gastronomy
  • note by note cooking
  • pulverizer
  • second life
  • shelf life
  • shelf life extension

Use Case

FoPo can be used by different stakeholders in the food supply chain. Starting with retailers and food producers, they can dispose of their unsellable food more sustainably through donation/ sell at low price to us and improve their CSR. Food companies can buy FoPo as their ingredient to be incorporated in their new product offerings. In the retail shelf, consumers buy this food powder to use in both traditional and innovative cooking methods. They see the powder as source of good nutrition purely derived from nature without additives, as compared to processed food. Furthermore, governments can capitalize on its long shelf life and easy handling for disaster relief, military or space operations, providing fresh produce nutrients in far flung areas.

Potential

FoPo is the only freeze drying facility aiming to work solely with produce that would otherwise be discarded and turning it into powder with numerous uses. Nowadays, freeze dried fruits and vegetables are produced as premium snacks, but we aim to use low priced produce and modern technology which reduces the processing price per kg to produce affordable range of nutritional food powders. Removing water and storing the produce as powder will allow for maximum utilization of space during transport and storage as well as significantly prolonged shelf life. Furthermore, we envision the powder to be used in new culinary areas – as a fruit and vegetable replacement in humanitarian aids, food for space missions, molecular gastronomy, note by note cooking and also as a cartridge for 3D printing!

Business Case

With retailers, importers, and producers throwing a lot of food due to strict regulations on expiration date, it will make more business sense for them to sell their fresh produce having only 1 day left. FoPo will buy/ receive donations of second class, expiring, damaged or unsellable fresh produce from producers and retailers and transport it to the processing facility, where it will be turned into freeze-dried powder. They will deposit the food in our factory, where we use second-hand freeze-dryer and pulverizer to turn food into powder. It will be placed near warehouse facilities, where food producers and retailers can easily reach without added cost for transportation in the supply chain. Fopo will then be sold back to retailers in consumer packaging, but now with extended shelf life.

Objectives:

  1. Reduce food waste by turning it into an innovative food product that can be used by people all over the world
  2. Extend shelf life while preserving all the nutritional properties and taste
  3. Give ugly and expiring food a chance

Team FoPo Food Powder

Lund, Sweden

  • Business / Social Enterprise
  • Food Waste / Consumer Issues
  • Global

Our Team

How did we break it down? / Published December 7, 2014 by Vita Jarolimkova

How did we break it down?

Inspiration, ideation, implementation and a lot of iterations (and eating powdered food)...

Featuring: Molecular Gastronomy with Herve This! / Published December 7, 2014 by Gerald Perry Marin

Featuring: Molecular Gastronomy with Herve This!

Humans have been eating the same way for over thousands of years: raising animals and plants, nurturing it, and then cook/bake/process it using heat. Molecular gastronomy promises a new way of enjoying our food by using molecules as ingredients.

If we break it down into pieces, we can form new and more innovative ways of eating. Sounds like FoPo, huh?

Interesting trend: Powdered food is now becoming more and more accepted by consumers

http://www.soylent.me/

What will life be after food? This disruptive business is now making waves in US. We believe FoPo will be next in line ;)

Freeze-Drying preserves nutritional quality better than other techniques!

http://www.mindfully.org/Food/2003/Phenolic-Ascorbic-Acid25jan03.htm

3D Printed Food from Lund University 3D Printing Lab / Published December 7, 2014 by Gerald Perry Marin

3D Printed Food from Lund University 3D Printing Lab

I personally discovered the power of this machine. With all the hype about 3D printing, I really believe that we should make use of technology to good use. Saving the world using 3d printed food? Not bad. Not bad indeed :)

Our Mission

Our mission is to feed 9 billion by saving the 40% food we produce from being wasted through freeze drying and pulverizing method, and turn ugly, unsellable, and almost expiring food from retailers and producers into food powder, thereby increasing its shelf life from around 2 weeks to 2 years.

Our Background

Currently studying Masters in Food Innovation and Product Design, we are very much aware of the problems about food waste. The paradox that the world has is that we are producing a lot of food that is more than enough to feed the population, but people still get hungry. This makes us rethink of how we make use of the food we have, and how to save it through modern technology. Food preservation was done in the past, from fermentation, to asian spices, and now using refrigerators. The nest step to prolonging shelf life, after reading a lot of journals, interviewing professors, and watching documentaries, is breaking down the food further. And that is how FoPo was born. This idea got us very excited, and we make sure that this will come into fruition because it is innovative, but very scalable and feasible with our current technologies in freeze drying and pulverizing machines.

How did we break it down? / Published December 7, 2014 by Vita Jarolimkova

How did we break it down?

Inspiration, ideation, implementation and a lot of iterations (and eating powdered food)...

Featuring: Molecular Gastronomy with Herve This! / Published December 7, 2014 by Gerald Perry Marin

Featuring: Molecular Gastronomy with Herve This!

Humans have been eating the same way for over thousands of years: raising animals and plants, nurturing it, and then cook/bake/process it using heat. Molecular gastronomy promises a new way of enjoying our food by using molecules as ingredients.

If we break it down into pieces, we can form new and more innovative ways of eating. Sounds like FoPo, huh?

Interesting trend: Powdered food is now becoming more and more accepted by consumers

http://www.soylent.me/

What will life be after food? This disruptive business is now making waves in US. We believe FoPo will be next in line ;)

Freeze-Drying preserves nutritional quality better than other techniques!

http://www.mindfully.org/Food/2003/Phenolic-Ascorbic-Acid25jan03.htm

3D Printed Food from Lund University 3D Printing Lab / Published December 7, 2014 by Gerald Perry Marin

3D Printed Food from Lund University 3D Printing Lab

I personally discovered the power of this machine. With all the hype about 3D printing, I really believe that we should make use of technology to good use. Saving the world using 3d printed food? Not bad. Not bad indeed :)

Our Team

Our Mission

Our mission is to feed 9 billion by saving the 40% food we produce from being wasted through freeze drying and pulverizing method, and turn ugly, unsellable, and ...Read More

Our Background

Currently studying Masters in Food Innovation and Product Design, we are very much aware of the problems about food waste. The paradox that the world has is that ...Read More

The information contained here represents student project ideas developed as the result of brainstorming activities during Round 1 of the TFF Challenge. It does not represent any final business plans or commercial products.