Food Revalorization
Since 2018, Gestion et Environnement GD has been on a mission to reduce food waste in the community. With this goal in mind and following the principles of the circular economy, we established a facility to give a second life to fruits and vegetables that would otherwise be discarded. We aim to reintroduce them in various forms for consumption.
Our process
Our transformation processes ensure the safety of the fruits and vegetables we revalorize while preserving their nutritional properties and organoleptic qualities
Step 1 – Supply
A valuable partnership with a food production facility allows us to recover fruit and vegetable residues that would otherwise be discarded. The same applies to our farming partners, from whom we collect “rejected” vegetables and fruits for sale.
Step 2 – Sanitization
Imperfect and rejected products and residues are treated to eliminate any trace of microorganisms that might be present. This step ensures the integrity and safety of the final product. Once sanitized, the residues undergo several hours of processing to remove all the contained liquids before giving them new life.
Step 3 – Revalorization
Transformation can occur in two ways: dehydration and freeze-drying. Both techniques have the same goal: to dry the foods for preservation. The choice of technique depends on the intended use of the end product.
The duration and temperature of very low-temperature drying vary based on the variety, condition, and volume of the fruit and vegetable pieces.
More information »
Freeze-drying involves very low-temperature dehydration by freezing the food and causing ice to evaporate under vacuum seal. The resulting foods are completely dry, of high nutritional quality, and can be rehydrated or used in the composition of dishes and beverages.
More information »
Step 4 – Finished products
Our freeze-dried or dehydrated products are available in various forms, from whole fruits to fine powders, and encompassing all formats of chips or fragments. The end result is tailored to our customers’ needs.
Step 5 – Packaging
Several options are available to meet the preservation requirements of the finished product, protecting its fundamental characteristics of flavour, colour, and safety. Our systems are flexible to cater to your needs in terms of quantity and ease of use.
More information »
Customers
- Hotels
- Restaurants
- Institutions
- Food processing industry
- Gourmet eaters
Examples of uses
- Pasta
- Bakery
- Pastry
- Microbrewery and cocktail creation
- Infusions
- Seasonings and spice blends
- Marinades and sauces
