
Fibres from By-products: A Golden Opportunity
From soy milk to beer, many food production processes yield protein- and fibre-rich by-products. What if these streams were no longer wasted but repurposed into ingredients for healthy human consumption? That’s precisely the direction Foodvalley is driving in collaboration with partners like Greencovery. “The potential for both people and the planet is immense!”
“Healthy eating is receiving growing attention in society,” says Caroline Duivenvoorden, Programme Manager Circular Agrifood at Foodvalley. “This positive trend also creates commercial opportunities for suppliers of healthy ingredients and food products.”
Raising Awareness
Food producers and retailers increasingly market products based on specific nutrients, as seen with the explosive growth of the offer of high-protein products. “Though perhaps the popularity of protein shakes, yoghurts, and bars has gone a bit overboard,” Caroline notes. “These days, consumers seem almost afraid they won’t get enough protein without such products, even though that fear is usually unfounded.”
Interestingly, the opposite is true for fibre. “Many people don’t consume enough fibre but aren’t aware of this—and therefore don’t prioritise it. Yet, fibre is essential for healthy digestion and a sense of fullness. It’s crucial to raise awareness about the importance of fibre, promote fibre-rich foods, and ensure a sufficient supply.”
Committed to Upcycling
“With the growing focus on healthy and sustainable food, developing more fibre-rich products presents a significant opportunity for food producers and retailers,” Caroline explains. At the same time, processors of plant-based materials and food manufacturers are looking for ways to upcycle their protein- and fibre-rich by-products into food ingredients instead of downgrading them into biofuels or animal feed.
“An increasing number of companies are developing smart solutions for this, and there’s still untapped potential,” Caroline adds. That’s why Foodvalley launched The Upcycling Community in 2022, aiming to connect food producers, retailers, and innovators. “In this community, members share a common belief in ‘upcycling’—transforming by-products into high-quality, sustainable food ingredients. During our events, innovative companies showcase their methods, sparking collaborations within the community.”
Solving the Puzzle
“There’s a growing number of innovative upcycling technologies and new fibre-rich ingredients,” Caroline points out. “But for buyers, the question remains: which option fits your product best? Are you looking to improve taste? Boost nutritional value? Or find an alternative to a scarce or costly ingredient? What works for a bread manufacturer may not work for a beverage producer—and vice versa.”
One company solving such challenges is Greencovery. Founder Carlos Cabrera and his team have developed technology to transform by-products into valuable ingredients. “It comes down to three factors: nutritional value, texture, and taste,” Carlos explains. “If one of these is off, the consumer won’t come back for more.”
Improving Nutritional Value
Taste is one of the biggest challenges when working with by-products, Carlos shares. “Food manufacturers want ingredients with a neutral taste—or none at all. This allows them to replace large amounts of other ingredients without altering the flavour of the final product. But by-products often come with an unwanted taste.”
Greencovery’s technology eliminates this. “Take the fibre-rich pulp left after making soy or oat milk. We can process this by-product so that it replaces up to half the fat in a muffin. The muffin retains the same flavour, but its nutritional value improves. At the same time, the fibres retain moisture, ensuring the texture remains intact.”
Convincing the Market
Bringing upcycled ingredients to market isn’t easy, Carlos explains. “You need patience and the right evidence to convince food manufacturers. What added value does your ingredient provide compared to what they’re already using? If the final product remains unchanged, why should they switch? Your ingredient needs to offer a clear improvement to justify the investment.”
Upcycled ingredients can provide commercial value in two ways, Carlos says. “First, consumers may pay more for a healthier product or one that supports a sustainable food system. Second, these ingredients can reduce production costs, as they’re often less scarce or expensive than conventional alternatives.”

Scaling Up
Once Greencovery convinces a manufacturer, they scale production of the desired ingredient as quickly as possible. “Upcycled ingredients are only commercially viable for manufacturers if they’re available in large quantities. Consistent supply and attractive pricing are essential.”
To achieve this, Greencovery seeks production processes that generate significant by-product volumes. “We don’t combine small streams from multiple producers. Instead, we target large volumes to ensure reliable supply,” Carlos says. “Of course, volume isn’t enough—quality matters too. That’s why we work closely with by-product owners, ensuring their streams are treated as food-grade materials.”
Triple Impact
Plant-based food manufacturers are particularly interested in fibre from by-products, Caroline observes. “Fibre can help their products stand out by offering better taste, a smaller ecological footprint, and balanced nutrition. This triple impact—tasty, sustainable, and healthy—makes fibres from by-products especially appealing.”
Caroline notes significant progress in the food industry’s circularity efforts. “As The Upcycling Community, we could showcase these developments to a wider audience. It’s not just about sharing possibilities but also providing independent data to demonstrate the value of by-products. Only by proving this added value can these innovative ingredients truly break through.”
Giving By-products a Purpose
“Utilising fibre from by-products aligns with major food industry trends,” Caroline says. “These include the shift to plant-based diets, the growing focus on healthy eating, and reducing food waste.”
Carlos agrees: “Using by-products contributes to these critical developments. That’s why we help companies recognise the commercial and environmental potential of their by-products. What one sees as waste could be the perfect ingredient for another.”
Both Caroline and Carlos stress the importance of collaboration. “Bringing together knowledge, innovation, production, and demand is essential,” Carlos says. “That’s exactly what Foodvalley, Greencovery, and other members of The Upcycling Community are doing. Together, we’re ensuring by-products are used where they belong—and moving closer to a circular food system.”
Want to experience The Upcycling Community first hand? Come to our Innovation Insights event ‘The Fibre Factor’ during the Week of the Circular Economy on 18 March in Wageningen. More information

Caroline Duivenvoorden
Programme manager Circular Agrifood Foodvalley

Carlos Cabrera
Managing Director & Founder Greencovery