BEER YEAST HYDROLYSATE

Valorisation of by-products generated in the food industry, for the creation of high added value ingredients through the use of innovative and sustainable technologies.

improvement strategies

ENVIRONMENTAL IMPROVEMENTS

It avoids 177 kg CO2 eq per tonne of yeast generated.
Its use in food avoids ingredients with a carbon footprint of 246 kg CO2 eq per tonne, contributing to the reduction of emissions.
Use of innovative and sustainable technologies.

VIEW LEGEND

Product in the framework of new business models

A Features integrated in a single product

B Servitization-oriented product

C Producto in use access-based businnes model

D Product in result access-based businnes model

Reducing impact in the company

E Low enviromental impact materials

F Reduced weight and/or volume

G use of efficient production techniques

Design aimed at partial product recovery

H Design aimed at reusing parts

I Standardisation of parts and components

J Easy dismanting

Product designed for a second life

K Remanufactured product

L Reaconditioning capacity

M Design aimed at reuse

Longer product life

N Easy maintenance and reparanility

O Greater technical durability

P Product aimed at customer loyalty

Enviromental optimisation in the use phase

Q Low energy consumption

R Consumables reduced or optimised

Enviromental optimisation in distribution

S Optimised packaging and packing

T Efficient distribution logistica

Design for product end-of-life

U Easily recyclable product

V Safe elimination