Food technology firm Comet Bio receives Start-Up of the Year honours for its patented upcycling technology
LONDON-BASED FOOD TECHNOLOGY firm Comet Bio announced today it has been named the winner of this year’s NutraIngredients USA Start-Up of the Year award. This award recognizes the company’s unique line of innovative ingredients and patented upcycling technology used to produce food service sweeteners and nutritional supplements.
“Our judges were very impressed by Comet Bio’s link to the up-and-coming prebiotics category as well as its interesting upcycling story,” said Stephen Daniells, editor-in-chief of NutraIngredients-USA . “We’ve been following Comet Bio for a while now and this award is deserved recognition for their progress.”
Comet Bio utilizes its proprietary extraction technology to upcycle crops – such as straw, leaves and stalks – leftover after harvest into high-quality ingredients. Its product line includes Arrabina Plant Fiber Extract, a fibre extract utilized in the prebiotic market, and its line of Sweeterra syrups, a low-sugar alternative to traditional sweeteners.
According to Comet Bio, its proprietary upcycling technology produces produces products that are better for the planet because they reduce waste, are produced with a lower carbon footprint and help farmers take advantage of their whole harvest. According to an independent well-to-wheel analysis, Comet Bio’s ingredients are made with over 60 per cent less greenhouse gases than traditional corn syrup.
“We want to thank the judges for awarding Comet Bio with this prestigious industry recognition,” said Rich Troyer, CEO of Comet Bio. “This award validates the hard work and progress we’re making to solve the simultaneous challenges of reducing food system waste and building the future of ingredients that are healthy and sustainable.”
Headquarted in London at 700 Collip Circle, Comet Bio also has offices in Schaumburg, Illinois and a demonstration centre in Rotondella, Italy.
“We have a bold vision for the future of ingredients. A vision where a farm’s entire harvest can be utilized to make high-quality ingredients all while providing the proper nourishment for the end consumer,” Troyer added. “We will continue to look for innovative solutions that address both the nutrition gap and food system waste problems.”