Food

Bioeconomy aims for even safer food which has been grown, fertilised and processed in a way that minimises the adverse climate impacts and enhances the health-promoting properties of food. Functional foods produced by bioeconomy include xylitol chewing gum, yogurts containing lactic acid bacteria and plant sterol-enriched margarines. Synthetic additives have been substituted by nature’s own substances.

Material previously considered waste is also an opportunity for bioeconomy. Efficient utilisation of raw materials ensures that the healthiest components of plants end up for human consumption or animal feed instead of the landfill. Food industry side streams can be used in bioproducts in chemical industry as well as in energy production. Several products are being produced simultaneously and every effort is made to avoid discarding any of the materials.