Reduced ApS
Om virksomheden
Sustainability starts with using what already exists Header Body body body body body Learn about our tech Tech Sustainable Upcycling Our technology The combination of fermentation and koji is the base of our proprietary W2T (Waste-2-Taste) technology. Umami, kokumi & maillard reaction notes are extracted via our W2T These function as clean-label alternatives to MSG, yeast extracts, or hydrolyzed vegetable proteins. Reduces C02e by up to 83% compared to traditional ingredient production. Energy usage reduced by 90% compared to traditional ingredient production. Contact us Tech Sustainable Upcycling REDUCED Fermentation has been doing this for ages. We just learned to bottle it Some of