Founded with a vision to reduce food waste and enhance sustainability in the Swiss food sector, Valais-based start-up ProSeed specializes in upcycling malted barley waste from breweries. Annually, Switzerland discards over 80,000 tons of brewery malt barley, a resource still rich in proteins. ProSeed harnesses this underutilized potential to create nutritious, protein-rich, and low-carbohydrate ingredients, responding to the demand for domestic and sustainable raw materials in the food industry.
ProSeed’s approach is not only environmentally conscious but also economically viable. It offers breweries an effortless way to convert their residual grains into food-grade barley flakes, thereby generating additional revenue and significantly reducing waste. The process involves installing processing units at breweries to convert the residual grain into barley flakes, which are then supplied to a network of ingredient manufacturers. This circular model is underpinned by a patented three-step process and has already gained traction with the successful sale of over 8,500 barley flake-based protein flour baguettes in collaboration with a major bakery.
The FIT FoodTech loan in the amount of CHF 100’000 will enable ProSeed to optimize its technology, enhance production capacity, and extend market reach. The start-up aims to generate revenue by 2025, marking a crucial step in revolutionizing the market for sustainable food ingredients and creating a durable European supply chain for upcycled plant-based by-products.
ProSeed’s initiative not only addresses the critical issue of food waste but also offers a sustainable and innovative solution that benefits the environment, food industries, and consumers. This endeavor represents a paradigm shift in the way we perceive and utilize food by-products, setting a benchmark for sustainable practices in the food industry.
