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Parc Technologique du Canal 
Bâtiment NAPA CENTER B

3 Rue Ariane

31520 Ramonville-Saint-Agne

FRANCE

©2017 BY GREEN SPOT TECHNOLOGIES. PROUDLY CREATED WITH WIX.COM

GREEN SPOT TECHNOLOGIES

Challenging the food waste paradigm to feed the future

WHO WE ARE

Challenging the food waste paradigm to feed the future

We are a commercial venture that values both environment sustainability and social well-being while using natural resources to provide consumers with nutritionally balanced fermented food products.
We believe that all natural resources need to be explored taking into consideration the environmental, social and economic impact. Therefore, our start‐up developed a process that puts this concept into action.

 

OUR TECHNOLOGY

We specialize in the maximal conversion of fruit and vegetable by-products into high value-added food products. We use these low cost substrates to produce alternative functional and naturally healthy food products using fermentation technology. Our products are high protein, high fibre, low calorie, gluten-free functional flours rich in vitamins, mineral and natural antioxidants.

"Fermentation - an art from the past combined with today's scientific knowledge and tools represent a great opportunity for feeding our future"

 

OUR PRODUCTS

Natural and nutritionally balanced functional flours 

We developed the world first range of low calorie fermented flours that present high levels of protein and dietary fibre, and low levels of sugars and fat.
Our flours are all plant-based, naturally produced, free from dairy, free from gluten, free from GMOs, and naturally rich in vitamins, essential minerals, omega-6 and omega-9 fatty acids, and beta-glucan prebiotics.

 
 
We developed the world’s first range of fermented flours with a unique nutrition combining: low carb + low fat + high protein + high fiber

A range of ingredients with high fiber (apple, citrus, grape fiber) are poor in protein and highly processed, and others high protein and fiber (whole grain wheat, pea, soy, quinoa, coconut, garbanzo, and montina flours) have high levels of starch and sugars (“carbs”) except for chia flour which has a high fat content. Almond flour is considered low carb, but presents high fat and low fiber and protein contents

How our flours compare with other conventional and non-conventional flours?
Nutrition combined with health benefits

Some of our fermented flours have the same amount of protein and more calcium than milk powder. At the same time they present much less fat and sugar than milk and no cholesterol! In addition to prebiotic dietary fibers and many other minerals and vitamins.

We can ferment any fruit and vegetable by-product such as: apple, carrot, citrus, beetroot, parsnip, fig, and kiwifruit pomaces as well as red and white grape marcs!

MEET THE TEAM

NINNA GRANUCCI

Chief Executive Office & Co-founder

PhD, University of Auckland
Proof-of-concept of Green Spot’s core technology

SILAS VILLAS-BOAS

Chief Scientific Officer & Co-founder

PhD (Technical University of Denmark), Assoc. Professor, University of Auckland (2007-2018)
Expert in Food and Industrial Microbiology and Metabolism

DAVID BORDESE

Chief Technical Officer

MSc Food & Process Engineer (Institut National Agronomique Paris Grignon/AgroParisTech)

15 years experience in Management, R&D and Operations

FRANCOIS DES PORTES

Business Development Director

HEC (Classe Préparatoire Economique et Commerciale)
Startup specialist

SANDRA GALLO

ELISE GUNZEL SAINT UPERY

Research and Development

Research and Development

Msc. Engineer (Structural Biochemistry, Proteomics and Metabolomics, Université Paul Sabatier)

MSc Engineer (Biochemistry, Institut National des Sciences Appliquées de Toulouse - INSA)

 
We developed the world’s first range of fermented flours with a unique nutrition combining: low carb + low fat + high protein + high fiber

A range of ingredients with high fiber (apple, citrus, grape fiber) are poor in protein and highly processed, and others high protein and fiber (whole grain wheat, pea, soy, quinoa, coconut, garbanzo, and montina flours) have high levels of starch and sugars (“carbs”) except for chia flour which has a high fat content. Almond flour is considered low carb, but presents high fat and low fiber and protein contents

How our flours compare with other conventional and non-conventional flours?
Nutrition combined with health benefits

Some of our fermented flours have the same amount of protein and more calcium than milk powder. At the same time they present much less fat and sugar than milk and no cholesterol! In addition to prebiotic dietary fibers and many other minerals and vitamins.

We can ferment any fruit and vegetable by-product such as: apple, carrot, citrus, beetroot, parsnip, fig, and kiwifruit pomaces as well as red and white grape marcs!

AWARDS

Finalist

INNOVATION IN FOOD & BEVERAGE

Finalist

TRANSFORMING FOOD

INNOVATION IN SUSTAINABILITY

Winner Auckland 2017

THE GOOD FOOD BOOST PROGRAM

Runner up

VELOCITY 100K BUSINESS IDEA CHALLENGE 2015

 

What’s Happening

MEDIA & PRESS UPDATES

EDITOR SPOTLIGHT: PREBIOTIC RICH FLOURS CHALLENGE FOOD WASTE

21 January, 2019

COULD THIS ZERO WASTE, GLUTEN-FREE, VEGAN, LOW CARB NZ PINOT NOIR FLOUR BE THE NEXT SUPERFOOD?

16 October 2018

T&G GLOBAL HITS THE SPOT WITH FERMENTED APPLE FLOUR

6 June 2017

WORLD’S FIRST LOW-CALORIE FERMENTED FLOURS TACKLE FOOD WASTE AND FIBRE DEFICIENCY

31 January 2019

GREAT SCIENCE AND GOOD FOOD MAKES MILLION DOLLAR BUSINESS

15 October 2018

LOW-CALORIE APPLE FLOUR TAKES ON WHEAT - NZ HERALD NEWS

1 December, 2015

NZ LOSES PROMISING STARTUP TO FRANCE

16 October 2018

FRUIT FLOURS

November 2017

 

THE INVENTION OF APPLE FLOUR

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