THE PROBLEM
The hidden gems of the chocolate industry
Cocoa husks, which represent 12% of the grain’s weight, are included in the price of cocoa paid by the industry. Despite being a valuable input, they currently go to waste, resulting in a loss of around 32 million euros for the chocolate industry.
Spain alone generates approximately 16 million tonnes of cocoa husks each year. However, the Spanish government has recently unveiled its 2030 Strategy for Circular Economy, aiming to achieve a 20% reduction in food waste compared to 2020.
OUR SOLUTION
From “waste” to “taste”
The BIONVAL solution aims to provide both monetary and environmental value to cocoa husks by using them as a raw material for the production of natural additives.
The innovative and disruptive BIOINVAL technology revalorizes cocoa waste, transforming it into ZEROCHOCOWASTE: a new generation of natural additives without artificial ingredients, entirely organic, gluten-free, and vegan.
Want to join us on our circular journey?
PROJECT AWARDS & INDUSTRY RECOGNITION
IMPULSO Awards – University of Alicante
BIOINVAL received on June 16, 2022 the IMPULSO Awards during the XII edition of the event. These awards have been maintained for twelve academic years to make knowledge transfer visible and promote entrepreneurship, innovation and the creation of technology-based companies.
Fundeun Awards for New Business Ideas
On June 29, 2023, the mayor of Alicante, Luis Barcala, presented the award sponsored by Impulsalicante within the Awards for the Best Business Ideas of the Fundación Empresa Universidad (Fundeun) to the company BIOINVAL as the best project related to logistics.
Female Entrepreneurship – AEPA
On July 15, 2022, The BIOINVAL project, based on the use of processes that convert waste into new materials for the food industry, has been the winner of the AEPA award for the best business project promoted by women at the Impulso Awards of the University of Alicante.
PROJECT FUNDING
Bioinval 