ESSENCE FOOD Original

EF Eng Investor Dossier_17052021

Welcome, we are ESSENCE FOOD

Essence Food is a company dedicated to innovation in the gastronomic world, which researches, develops and implements the latest trends and technologies related to the world of food, trying to improve all processes from cultivation to consumption, creating a more sustainable, smart future gastronomy.

OUR MOTIVATION

0
millions of tonnes food wasted every year

0
% of crop production is wasted

0
millions of hungry people

What we do

Circular economy applied to the food supply chain

Our project revolves around the use of production surpluses to curb food waste and generate new formats of food with high nutritional value. With a perfected dehydration technique already tested among consumers, these new products retain all their organoleptic qualities even in adverse weather conditions for a long period of time exceeding 5 years.

SERVICES FOR

Farmers confront a host of challenges that result in substantial food loss. For instance, fruits and vegetables that don’t meet aesthetic standards often go unsold, while unpredictable weather conditions can damage crops. Over-ripeness leads to spoilage before produce can reach consumers, and local overproduction can create a glut in the market, resulting in low prices and uneconomical harvests. These factors cumulatively contribute to a substantial amount of food loss at the farming level.

Food manufacturing is a complex process involving a multitude of stages, each of which contributes to food loss. Most notably, during the preparation and processing phases, a great deal of food is lost through the discard of byproducts. These include the outer layers, seeds, and cores of fruits and vegetables. Despite being rich in nutrients and fibers, these elements are often deemed unsuitable for the final product and thus, end up in waste.

Distributors, logistics companies, traders, and wholesalers play a crucial role in the food supply chain, but this journey is not without its perils. Poor handling and damage during transport can lead to significant food loss. Moreover, a broken controlled environment or inadequate chilling can spoil the produce. At times, broken cargo contracts lead to food wastage, and long transport times can further exacerbate the risk of spoilage.

Food loss in the retail and hospitality sectors often occurs when consumption falls short of projections, leading to excess food that cannot be adequately stored due to limited chilling capacity. Additionally, the common practice of discarding foods that are imperfect on one side adds to this waste. These factors, among others, contribute to a significant volume of food loss, impacting both the environment and the bottom line.

What we do

Circular economy applied to the food supply chain

Our project revolves around the use of production surpluses to curb food waste and generate new formats of food with high nutritional value. With a perfected dehydration technique already tested among consumers, these new products retain all their organoleptic qualities even in adverse weather conditions for a long period of time exceeding 5 years.

SERVICES FOR

Farmers confront a host of challenges that result in substantial food loss. For instance, fruits and vegetables that don’t meet aesthetic standards often go unsold, while unpredictable weather conditions can damage crops. Over-ripeness leads to spoilage before produce can reach consumers, and local overproduction can create a glut in the market, resulting in low prices and uneconomical harvests. These factors cumulatively contribute to a substantial amount of food loss at the farming level.

Food manufacturing is a complex process involving a multitude of stages, each of which contributes to food loss. Most notably, during the preparation and processing phases, a great deal of food is lost through the discard of byproducts. These include the outer layers, seeds, and cores of fruits and vegetables. Despite being rich in nutrients and fibers, these elements are often deemed unsuitable for the final product and thus, end up in waste.

Distributors, logistics companies, traders, and wholesalers play a crucial role in the food supply chain, but this journey is not without its perils. Poor handling and damage during transport can lead to significant food loss. Moreover, a broken controlled environment or inadequate chilling can spoil the produce. At times, broken cargo contracts lead to food wastage, and long transport times can further exacerbate the risk of spoilage.

Food loss in the retail and hospitality sectors often occurs when consumption falls short of projections, leading to excess food that cannot be adequately stored due to limited chilling capacity. Additionally, the common practice of discarding foods that are imperfect on one side adds to this waste. These factors, among others, contribute to a significant volume of food loss, impacting both the environment and the bottom line.

Our solutions

New World Food Bank powered by:

UPCYCLING FOOD WASTE

DATA COLLECTING & BLOCKCHAIN

FOOD DEHYDRATION · 3D PRINTING

SMART FOOD LIBRARY

SMART SUPERFOODS

LESS TRANSPORT VOLUME

Our partners – ECOSYSTEM TO UTILISE FOOD LOSSES

Our team takes over everything, from an idea and concept development to realization. We believe in traditions and incorporate them within our innovations. All our projects incorporate a unique artistic image and functional solutions. Client is the soul of the project. Our main goal is to illustrate his/hers values and individuality through design.

Blog Essencefood

Marcio Barradas participa en el panel “FROM TRASH TO CASH”

Where to find us

Office Barcelona

  • Calle Torreta, 41
  • 08818 Sant Pere Ribes. Barcelona

Office Galicia

  • Av. Castelao 33 – 1º C
  • 36626 Illa de Arousa. Pontevedra

Office Emirates

  • DIRC Warehouse W4-D1
  • Dubai Investment Park 2, UAE

Post Office Saudi Arabia

  • Al Urubah Road 435 – P.O. 7451
  • 12215 Al Wurud. Riyadh

Write to us:

[email protected]