Back to the table: The noble task of rescuing wasted fruit
As the global movement to reduce food waste enters a new phase, GEA looks at the success of a Swedish startup that is exploring new ways to bring unsalable fruit back to market.
Shoulder to shoulder with the fruit rescuers
How to tackle food waste efficiently is shown by Swedish company RSCUED. With innovative GEA technology, they transform tons of surplus fruit and vegetables into premium juice every day.
Subscribe to GEA Newsletter
GEA Insights
Feeding the future: The power of freeze-drying innovation
Waste reduction is important to us at GEA, and by harnessing the power of freeze drying technology, we can transform surplus food into valuable, long-lasting products – helping to reduce waste, extend shelf life and build a more resilient food supply for generations to come.
GEA and Pulmuone honor generations of cold noodle craftsmanship
When plant-forward South Korean food producer Pulmuone brought GEA the challenge of developing a modern spin on the traditional chewy cold (naengmyeon) noodle, GEA’s R&D experts were up to the challenge. They helped develop what is now a commercial hit produced with less water and electricity than previously existing methods. The result is also true to the traditional origins of the dish as well as Pulmuone’s health, well-being and sustainability roots.
