Henrique González and Flavio Siller, the cofounders of Eat Limmo, a food-tech startup in Monterrey, Mexico are finding nutritional gold where others just see garbage. Eat Limmo is using food science to turn mango seeds, peels and leftover pulp into a fiber-packed powder that can serve as an emulsifier to replace up to 50% of the eggs and fat in baked goods, substitute for sugar, pectin and anti-foaming agents in jams and jellies and even serve as a texurizer and natural preservative in sausages and other processed meats.

from Forbes – Tech http://ift.tt/1se7qBU
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