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Once dried and stabilized, upcycled ingredients like oat okara protein have a long shelf life. Livoo ensure more than 12 months of shelf life for all its ingredients and most of them more than 18 months of shelf life.
Upcycled oat protein can be used in plant-based dairy, protein shakes, bakery products, meat alternatives, snacks, cereals, and nutritional supplements, offering both functional properties and nutritional benefits.
OATup oat protein is a high-protein, high-fiber ingredient made from oat okara, the pulp leftover after producing oat milk. Livoo Foods upcycles this by drying and stabilizing it into a functional, nutrient-dense food ingredient.
Upcycled ingredients can be used in food and beverage, cosmetics, pet care, animal feed and even in plastic or material processing. They offer sustainable, functional, and nutritional value across multiple sectors to lower CO2 emissions, water and land use.
Yes. Upcycled ingredients meet strict food safety standards. Livoo has developed a propietary method that uses controlled drying and processes to ensure consistent, food-grade quality, preserving nutritional value while eliminating microbial risks.
Upcycled ingredients are made by transforming food production byproducts—like oat or soy pulp—into valuable, nutritious ingredients. This process reduces food waste, lowers emissions, and creates sustainable new sources of protein, fiber, and nutrients for the food industry.
Upcycled protein delivers comparable or superior fiber and protein levels, with a lower environmental footprint. Unlike many conventional proteins, it’s made from byproducts, reducing resource use, emissions, and food waste.
Okara is the fiber- and protein-rich pulp left after producing plant-based drinks like oat or soy milk. Livoo Foods stabilizes and dries okara rapidly to create shelf-stable, high-value ingredients for food manufacturing.
By using byproducts that would otherwise be discarded, upcycling prevents food waste and avoids the emissions linked to landfilling or incineration. It also reduces the need for new raw material production, lowering overall resource use and CO₂ emissions.
Upcycled ingredients are often rich in protein, fiber, and micronutrients. OATup that comes from oat okara, for example, offers high protein and dietary fiber while preserving the natural nutrients from the original plant-based source.
Upcycling reduces food waste, conserves natural resources, and lowers greenhouse gas emissions. By using existing byproducts, it helps create a circular food system with less land, water, and energy use compared to traditional food production.