{"id":42327,"date":"2023-03-04T14:44:31","date_gmt":"2023-03-04T14:44:31","guid":{"rendered":"https:\/\/dailytalks.org\/?p=42327"},"modified":"2023-03-04T14:44:31","modified_gmt":"2023-03-04T14:44:31","slug":"embracing-ugly-veg-and-the-ugly-side-of-poultry-production-to-make-more-profitable-and-sustainable-products","status":"publish","type":"post","link":"https:\/\/dailytalks.org\/?p=42327","title":{"rendered":"Embracing ugly veg and the ugly side of poultry production to make more profitable and sustainable products"},"content":{"rendered":"<p>A Danish food tech start-up is leveraging two very different food industry side streams \u00e2 spent laying hens, and mushrooms rejected by supermarkets \u00e2 to launch fermented organic flavour enhancers&#8230;<br \/><a href=\"https:\/\/www.foodnavigator.com\/Article\/2023\/03\/01\/embracing-ugly-veg-and-the-ugly-side-of-poultry-production-to-make-more-profitable-and-sustainable-products?utm_source=RSS_Feed&#038;utm_medium=RSS&#038;utm_campaign=RSS\" class=\"button purchase\" rel=\"nofollow noopener\" target=\"_blank\">Read More<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>A Danish food tech start-up is leveraging two very different food industry side streams \u00e2<\/p>\n","protected":false},"author":1,"featured_media":42328,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[26],"tags":[],"class_list":["post-42327","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-lse-mrkt"],"featured_image_urls":{"full":["https:\/\/dailytalks.org\/wp-content\/uploads\/2023\/03\/42327-embracing-ugly-veg-and-the-ugly-side-of-poultry-production-to-make-more-profitable-and-sustainable-products.jpg",724,482,false],"thumbnail":["https:\/\/dailytalks.org\/wp-content\/uploads\/2023\/03\/42327-embracing-ugly-veg-and-the-ugly-side-of-poultry-production-to-make-more-profitable-and-sustainable-products-150x150.jpg",150,150,true],"medium":["https:\/\/dailytalks.org\/wp-content\/uploads\/2023\/03\/42327-embracing-ugly-veg-and-the-ugly-side-of-poultry-production-to-make-more-profitable-and-sustainable-products-300x200.jpg",300,200,true],"medium_large":["https:\/\/dailytalks.org\/wp-content\/uploads\/2023\/03\/42327-embracing-ugly-veg-and-the-ugly-side-of-poultry-production-to-make-more-profitable-and-sustainable-products.jpg",640,426,false],"large":["https:\/\/dailytalks.org\/wp-content\/uploads\/2023\/03\/42327-embracing-ugly-veg-and-the-ugly-side-of-poultry-production-to-make-more-profitable-and-sustainable-products.jpg",640,426,false],"1536x1536":["https:\/\/dailytalks.org\/wp-content\/uploads\/2023\/03\/42327-embracing-ugly-veg-and-the-ugly-side-of-poultry-production-to-make-more-profitable-and-sustainable-products.jpg",724,482,false],"2048x2048":["https:\/\/dailytalks.org\/wp-content\/uploads\/2023\/03\/42327-embracing-ugly-veg-and-the-ugly-side-of-poultry-production-to-make-more-profitable-and-sustainable-products.jpg",724,482,false],"chromenews-featured":["https:\/\/dailytalks.org\/wp-content\/uploads\/2023\/03\/42327-embracing-ugly-veg-and-the-ugly-side-of-poultry-production-to-make-more-profitable-and-sustainable-products.jpg",724,482,false],"chromenews-large":["https:\/\/dailytalks.org\/wp-content\/uploads\/2023\/03\/42327-embracing-ugly-veg-and-the-ugly-side-of-poultry-production-to-make-more-profitable-and-sustainable-products.jpg",724,482,false],"chromenews-medium":["https:\/\/dailytalks.org\/wp-content\/uploads\/2023\/03\/42327-embracing-ugly-veg-and-the-ugly-side-of-poultry-production-to-make-more-profitable-and-sustainable-products-590x410.jpg",590,410,true]},"author_info":{"display_name":"Jonathan Jeriah","author_link":"https:\/\/dailytalks.org\/?author=1"},"category_info":"<a href=\"https:\/\/dailytalks.org\/?cat=26\" rel=\"category\">London Market<\/a>","tag_info":"London 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