N&E Innovations Raises $1.7 Mn to Turn Cashew Waste Into Food Protection

The round was led by Australian agrifood investor Tundra Capital. SGInnovate, The Radical Fund, Archipelago VC and SG7 Group also participated.

Existing investors Cercano, SEEDS Capital, Elev8 Capital and Qian Hu Corporation also joined the round.

The company uses waste from cashew processing to develop ViKANG99, an ingredient designed to slow the growth of bacteria and mould. It can be used to produce protection, packaging and hygiene products.

“Food waste is usually seen as something we need to get rid of. We see it as a resource,” Gan said. “We can take something like a discarded cashew nut husk, extract the compounds that naturally fight microbes and turn them into an ingredient that can help protect food.”

Founded in 2020 by biomedical scientist Didi Gan, N&E Innovations has developed ViKANG99 a patented edible antimicrobial ingredient made from agricultural waste including discarded cashew nut husks.

The ingredient helps slow the growth of bacteria and mould and can help fresh produce stay fresh for up to four times longer.

N&E Innovations uses agricultural waste to make ViKANG99, a food grade ingredient that contains natural antimicrobial compounds. The ingredient is designed to slow the growth of bacteria and mould and can be used in food packaging and other products.

One of its products is The Orange Wrap which the company describes as an antibacterial cling wrap. Unlike regular cling film, it uses ViKANG99 to help reduce microbial growth on food surfaces.

The technology could help reduce food spoilage, especially in markets where temperature controlled supply chains are not always consistent. It could also help extend the shelf life of fresh produce and reduce food waste.

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