CEO & Industrial Research Fellow, Verschuren Centre for Sustainability in Energy & the Environment
“Natural” byproducts of some foods can make up as much as 90% of the original feed stock. Beth has built a team of bio-products researchers at the Centre, which has assisted over 20 Atlantic companies in recovering valuable co-products from previously un-used agri-food and marine by-products, reducing potential pollution in land fill and oceans, simultaneously improving profitability and sustainability. The core technology platform of this program uses a highly efficient “green” enzymatic fermentative extraction process that does not employ noxious chemicals or produce further waste. It has been proven at pilot scale, transforming by-products into high value feed, plant and food bioactive compounds for health applications.