TRENOS.ai

A strategic opportunity is emerging at the intersection of geothermal energy, industrial emissions and biological manufacturing. Around the world, researchers and companies are demonstrating that waste gases traditionally viewed as by-products can become feedstocks for protein production through advanced fermentation systems - waste gas to protein. The development points toward a future where food production becomes increasingly linked to energy infrastructure rather than agr

Cornell’s research reframes apple waste pomace from waste to ingredient. The ability to integrate up to 20% in meatballs without consumer pushback positions it as a functional additive for mainstream food manufacturing. In ANZ, where apple orchards and cider producers battle disposal costs, this signals a circular economy advance, linking primary production with processed food innovation.