Students VIVES develop a dip sauce with residual streams for BioBoost

Vecheese, a company of six students of agro-and biotechnology department of VIVES, Bioboost partner, developed within the project a healthy and sustainable dip sauce. By letting students experiment with new possibilities for residual streams new applications are created.

The dip sauce is made of vegetables that do not reach the store shelves, because they have no beautiful shape or colour. "If these vegetables are not used, they remain on the field with the farmer," says student Joyce Butaye. "With our products we want to give vegetables that are not pretty enough, but fresh a new life quality."

The students want to change the view of the consumer and provide less food waste. In addition, they use biodegradable packaging.