This is how Greencovery brings residual streams back into the food system

Soya husks, cocoa shells and even Parmesan cheese crusts get a second life thanks to Greencovery. In the podcast Leaders in Food, commercial director Rutger van Rooijen explains how the company uses a surprisingly simple technology to give residual products from the food industry renewed value.

Rutger van Rooijen, commercial director of Greencovery. | Credits: Greencovery

Greencovery was founded in 2020 by Carlos Cabrera, a young inventor with an engineering background. He developed a patented "mild fractionation technology" that allows complex waste streams to be broken down into valuable building blocks such as proteins, fibers and, in some cases, fats and antioxidants. Van Rooijen stepped in as commercial director in early 2024 to actually bring that technology to market.

Bridge between technology and market

This role fits Van Rooijen like a glove. After almost thirty years in the food industry - at DSM and Zeelandia, among others - he sees himself primarily as a bridge builder between innovation and commercial application. 'Innovation is only innovation if there is a market for it,' he says in the podcast. At Greencovery, he translates that vision into business models, partnerships and conversations with often still reluctant food producers.

Because as appealing as the idea of less waste and new ingredients sounds, the reality is stubborn. Many residual streams still disappear into animal feed or are burned. That does not bring producers much profit, but it is easy. Greencovery asks food producers to look at things differently: to see these streams not as a cost item but as a raw material.