Green Spot Technologies Ferments the Future of Food

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The recently launched Milatea brand consists of powders, fillings, and inclusions derived from the fermentation of fava beans and plant fibers. Photo courtesy of Green Spot Technologies

The vintners of the region now known as France began harnessing fermentation for wine production more than 2,600 years ago. Now, Toulouse-based Green Spot Technologies ferments unused side streams of plant materials from wineries, breweries, and beverage companies into innovative and nutrition-rich ingredients for food product developers in a zero-waste process.

“Our goal is not just to create alternatives, but to make ingredients that food professionals genuinely enjoy working with—without compromise on taste, performance, or sustainability,” says Manon Ledoux, Green Spot’s chief of marketing and impact.

Annual global food waste stands at an estimated 1.3 billion tons, a loss valued at $1 trillion. One might say that Green Spot Technologies is taking a massive “bite” out of food waste, one up-scaled morsel at a time. Contributing to a circular and low-carbon economy is a key aspect of the company’s vision.

“The idea emerged from our founder’s background in food science and sustainability, observing how nutrient-rich byproducts were routinely discarded. Fermentation quickly appeared as a powerful way to unlock their value at scale,” Ledoux says.

Green Spot Technologies ferments unused side streams of plant materials into innovative and nutrition-rich ingredients.

Green Spot cofounder Ninna Granucci holds a PhD in biotechnology from the University of Auckland, New Zealand. In recent years, the company has collected a slew of awards. In 2024, for example, the Cartier Women’s Initiative named Granucci as the recipient of its second-place Science and Technology Pioneer Award. The company was also selected as a finalist in the “Create a…

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