<p>This week on <em>Everybody in the Pool</em>, we’re talking about one of the least-visible but <em>largest</em> waste problems in the world: <strong>food processing waste</strong>. Every time fruits or vegetables are peeled, chopped, juiced, or processed, mountains of perfectly good plant material get thrown out or sold for pennies. It’s expensive, it’s inefficient, and it’s a huge climate problem.</p><br><p>My guest is <strong>Michelle Ruiz</strong>, founder and CEO of Hyfe, a company unlocking the massive value hidden in this “waste.” Hyfe has developed a clean, water-based technology that can <strong>deconstruct food waste into high-value ingredients</strong>—like natural antioxidants that can replace carcinogenic petrochemical additives, fibers for gut health, and eventually the bio-based molecules that could power the broader bioeconomy.</p><br><p>Instead of paying to get rid of waste, food processors can turn it into a whole new revenue stream — while reducing emissions and building real circularity into the food system.</p><p><br></p><h3>We get into:</h3><ul><li>Why food processing waste is one of the biggest untapped feedstocks in the world</li><li>How Hyfe’s process “unlocks” the compounds inside plant material without toxic solvents</li><li>The clean-label antioxidants that can replace petrochemical additives already being banned in multiple states</li><li>Why fibers are booming — and how food companies want cleaner, more functional sources</li><li>How this technology could one day replace a chunk of the petrochemical industry</li><li>The business model: why food processors, not consumers, are Hi-Fey’s real customers</li><li>Michelle’s journey from oil refinery engineer to World Economic Forum Tech Pioneer</li><li>The role of circularity, resilience, and adaptation in the future food system</li></ul><h3>Links:</h3><ul><li>Hyfe: <a href="https://hyfe.tech/" rel="noopener noreferrer" target="_blank">https://hyfe.tech/</a></li><li>All episodes: <a href="https://www.everybodyinthepool.com/" rel="noopener noreferrer" target="_blank">https://www.everybodyinthepool.com/</a></li><li>Subscribe to the Everybody in the Pool newsletter: <a href="https://www.mollywood.co/" rel="noopener noreferrer" target="_blank">https://www.mollywood.co/</a></li><li>Become a member for the ad-free version of the show: <a href="https://everybodyinthepool.supercast.com/" rel="noopener noreferrer" target="_blank">https://everybodyinthepool.supercast.com/</a></li></ul><hr><p style='color:grey; font-size:0.75em;'> Hosted on Acast. See <a style='color:grey;' target='_blank' rel='noopener noreferrer' href='https://acast.com/privacy'>acast.com/privacy</a> for more information.</p>

Everybody in the Pool

Molly Wood

E113: Hyfe: Turning food waste into gold (metaphorically, that is)

NOV 27, 202530 MIN
Everybody in the Pool

E113: Hyfe: Turning food waste into gold (metaphorically, that is)

NOV 27, 202530 MIN

Description

<p>This week on <em>Everybody in the Pool</em>, we’re talking about one of the least-visible but <em>largest</em> waste problems in the world: <strong>food processing waste</strong>. Every time fruits or vegetables are peeled, chopped, juiced, or processed, mountains of perfectly good plant material get thrown out or sold for pennies. It’s expensive, it’s inefficient, and it’s a huge climate problem.</p><br><p>My guest is <strong>Michelle Ruiz</strong>, founder and CEO of Hyfe, a company unlocking the massive value hidden in this “waste.” Hyfe has developed a clean, water-based technology that can <strong>deconstruct food waste into high-value ingredients</strong>—like natural antioxidants that can replace carcinogenic petrochemical additives, fibers for gut health, and eventually the bio-based molecules that could power the broader bioeconomy.</p><br><p>Instead of paying to get rid of waste, food processors can turn it into a whole new revenue stream — while reducing emissions and building real circularity into the food system.</p><p><br></p><h3>We get into:</h3><ul><li>Why food processing waste is one of the biggest untapped feedstocks in the world</li><li>How Hyfe’s process “unlocks” the compounds inside plant material without toxic solvents</li><li>The clean-label antioxidants that can replace petrochemical additives already being banned in multiple states</li><li>Why fibers are booming — and how food companies want cleaner, more functional sources</li><li>How this technology could one day replace a chunk of the petrochemical industry</li><li>The business model: why food processors, not consumers, are Hi-Fey’s real customers</li><li>Michelle’s journey from oil refinery engineer to World Economic Forum Tech Pioneer</li><li>The role of circularity, resilience, and adaptation in the future food system</li></ul><h3>Links:</h3><ul><li>Hyfe: <a href="https://hyfe.tech/" rel="noopener noreferrer" target="_blank">https://hyfe.tech/</a></li><li>All episodes: <a href="https://www.everybodyinthepool.com/" rel="noopener noreferrer" target="_blank">https://www.everybodyinthepool.com/</a></li><li>Subscribe to the Everybody in the Pool newsletter: <a href="https://www.mollywood.co/" rel="noopener noreferrer" target="_blank">https://www.mollywood.co/</a></li><li>Become a member for the ad-free version of the show: <a href="https://everybodyinthepool.supercast.com/" rel="noopener noreferrer" target="_blank">https://everybodyinthepool.supercast.com/</a></li></ul><hr><p style='color:grey; font-size:0.75em;'> Hosted on Acast. See <a style='color:grey;' target='_blank' rel='noopener noreferrer' href='https://acast.com/privacy'>acast.com/privacy</a> for more information.</p>