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Surplus Exchange
From waste to value
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Surplus Exchange
Your B2B marketplace for surpluses of food raw materials
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Buy and sell surplus raw materials, residual materials or remaining stock!
From waste to value
Together, we can create circular economies in which surpluses, residues and waste products are passed on. Alternative industries can process both residues and surpluses. That is why LEROMA, with your help, wants to create an interdisciplinary network that passes on surpluses.
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From the magazine
Fermentation is not a new nutrition trend. People have been fermenting food to make it last longer for about 10,000 years. Since back then, there were no possibilities of food cooling, like they exist today, people came up with something else to make the products longer edible. In fermentation, organic substances are converted microbially or enzymatically into acid, gases and alcohol.
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Gastronomy, prepared foods, desserts, delicacy industry
Gastronomy, prepared foods, desserts, delicacy industry
A
Acidifying agent
Acidity -regulators
Alcohol
Algae
Animal bones
Animal proteins, protein concentrates, isolates, hydrolysates
Antifoaming agent
Antioxidant
B
Bacteria-inhibiting additives
Beef meat
Bleaching agent
Bulking agents
C
Cacao / Cocoa
Carriers
Cereals, cereal products
Chicken meat
Coating agent/ Surface treatment agent
Coffee and coffee substitute products
Complexing agent
Concentrates, juices, syrups, nectars, purees, pastes, pickled fruits and vegetables, ketchup
D
Dried fruits
Dyestuffs
E
Edible Oils
Edible mushroom
Eggs, Egg products
Emulsifier
Enzymes
F
Fats, animal fats, marine animal fats
Fibers
Firming agent
Flavor enhancer
Flavors
Flours
Foaming agent
Food cultures
Food fish / Sea products
Fruits, fruit vegetables, berries and berry fruits
G
Giblets
H
Honey, honey products
Humectant
L
Lamb meat
M
Margarine
Mechanically separated meat, Baader meat, Sinews
Milk, milk products
N
Natural casings
Natural spice
Nuts / nut like products / shell fruits / kernels
O
Other meats, exotic meats
P
Phosphates
Pork meat
Preservatives
Pulses, Leguminous plants
R
Raising agents
Release agent
S
Salad vegetables, leaf vegetables
Salt, Smelting salt
Seeds, germ buds and sprouts
Spice extracts / spice oleoresins / extracts
Stabilizers
Starches, starch products
Sweetenings, sugar
T
Thickener / gelling agent
Turkey meat
V
Veal meat
Vegetable proteins, protein concentrates, isolates, hydrolysates
Vegetables
Vinegars / Essences
Y
Yeasts