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The innovation lies in utilizing the leftover after oil extraction from wheat, which contains over 50% protein. Darryl emphasizes that by harnessing such natural byproducts, food production can reduce its ecological footprint—no longer needing to grow additional crops. This approach exemplifies a circular economy in food, where waste is minimized, and resource utilization is maximized.
Pioneering Alternative Proteins with Versatility
One of Darryl’s key projects involves testing a peanut-derived protein made from peanut oil byproducts. He describes its earthy flavor profile and impressive nutritional content—32 grams of protein per serving—making it an ideal candidate for future menus that prioritize health and sustainability.