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SuperGround’s breakthrough turns animal bones into sustainable, tasty food products, reducing waste and emissions.

Finnish startup SuperGround has introduced a groundbreaking method to repurpose animal bones and hard tissues into consumable food products. This initiative targets significant reductions in food waste and carbon emissions, positioning it as an eco-friendly innovation in the food industry.

The brainchild of founder Santtu Vekkeli, SuperGround's technique retains most of the meat's nutrients, such as heat-sensitive vitamins, and creates a versatile paste that blends seamlessly into familiar products like chicken nuggets and fish cakes. The paste, made from ground chicken and fish parts, can make up to 30% of chicken nuggets and 50% of fish products, maintaining the original taste and texture.

Traditionally, a large portion of animal mass, including bones, is discarded or underutilized, leading to substantial waste. SuperGround's method addresses this by converting approximately 20% of poultry's mass, primarily hard tissue, into a usable form. This approach significantly reduces CO2 emissions, enhancing food yield by 20 to 70%.

For both chicken and fish products SuperGround claims its process can cut CO2 by increasing the food yield by 20 to 70 per cent.

“CO2 emissions will decrease only in the scenario where [the] consumption of animal products does not increase more than our solution increases the available amount of food,” Vekkeli says.

The meat industry is a major contributor to global greenhouse gas emissions, with animal-based foods producing twice the pollution of plant-based foods. According to Euronews, SuperGround's innovation provides a practical solution that fits within existing consumer habits, necessitating no major changes in buying patterns.

The concept, while not a complete solution for sustainability in the meat market, represents a significant step forward. The success of this technology hinges on consumer acceptance, which is likely given the growing openness to new food sources, such as lab-grown meat and insects. Food producers, drawn by potential efficiency gains and cost reductions, might be key advocates for these bone-enhanced products.

SuperGround's novel approach to utilizing animal bones is a promising development towards a more sustainable and efficient food system. By transforming overlooked animal by-products into appealing and nutritious food items, the company is charting a path towards greater environmental responsibility in the food industry.

Eunice is a sustainability writer whose passion is sharing accessible eco-friendly practices with GreenCitizen's global readership. She enjoys birdwatching during her downtime, often deriving inspiration from nature's resilience. An enthusiastic cyclist, she is also an ardent advocate of eco-friendly transport.

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