Published on November 20, 2025
Every year, tons of still-edible food are wasted, a reality that has a significant environmental and economic impact. In response, several Quebec companies are working to upcycle these overlooked ingredients and give them a second life. Among them, 10 members of Aliments du Québec transform rejected surpluses into innovative and delicious products.
Let’s discover them!
With a mission to actively contribute to a more sustainable food model, Coop Boomerang upcycles spent grain from beer brewing into a nutritious flour. Rich in fiber, protein, and minerals, it provides an eco-friendly alternative to traditional flours, reducing both carbon footprint and the water needed for production.
“Creating a better world one sip at a time!” Loop Mission fights food waste by rescuing “imperfect” fruits and vegetables and transforming them into juices, smoothies, alcohol, and other products. Their vision is clear: to become the global leader in circular economy within the food industry, giving unsold produce a delicious second life.
At La Transformerie, the goal is ambitious but clear: stop food waste sustainably by combining circular economy and social economy principles. The Montreal-based company recovers unsold grocery items to transform them into tasty spreads, marmalades, and sauces. It also helps fight food insecurity by redistributing products to local food aid organizations.
The future of chips is made from 100% upcycled fruits! Pineapple trimmings from food processing form the base of Néo Chips. These crunchy, nutritious fruit snacks offer a tasty product while reducing food waste.
GOOD BIG NICE is an artisanal company specializing in fermented foods, including kimchi, sauerkraut, and upcycled spicy sauces. This method preserves and upcycles unsold vegetables. Their mission is to offer traditional recipes prepared with local Quebec ingredients while reducing food waste.
A pioneer in eco-upcycling in Quebec, Still Good recovers food co-products that would otherwise be discarded and transforms them into everyday essential ingredients and nutritious snacks. The company follows a zero-waste business model and aims to strengthen food autonomy through sustainable solutions.
Their flagship products include spent grain flour from brewing residues and date protein cookies, combining flavor with environmental commitment.
Dunord offers plant-based “ready-to-cook” kits made from surplus local farm produce and the abundance of the boreal ecosystem. The company tackles systemic food waste in Canada by turning excess ingredients into dehydrated products, which are then used in easy-to-prepare meals like forest risotto, Gaspesian ramen, or boreal dal.
Step into the world of Les Fleurs du Malt, where eco-responsibility and nutrition meet. The company upcycles brewing grains into nutritious and flavorful products. With a circular economy approach and carefully selected local ingredients, they create unique pancake, brownie, and muffin mixes made with malted flour, rich in fiber and protein.
Innovation and upcycling are at the heart of ReBon’s eco-responsible approach. Their mission is to transform food co-products into healthy, tasty, and natural foods. Their key ingredient? Malted grains from beer brewing, which are used to make spent grain crackers. Additionally, by upcycling corn from spirit production, they have developed delicious tortilla chips.
Giving imperfect fruits a second life by turning them into refreshing drinks—that’s what Flirt Drinks does. Their approach is simple: turn food waste into something beautiful, delicious, and fun. Through the circular economy, every sip of their fruit lemonade becomes a concrete action for the planet, proving that enjoyment and sustainability can go hand in hand.
