The initial focus of the project will be to define the required quality standards for carrot pulp and outline handling processes - including collection, cooling, and storage - that comply with food safety guidelines and preserve product quality. Additionally, the rate of spoilage will be assessed to establish a reliable usage timeline for the pulp.

The second phase of the project will focus on developing mycelium-based products using carrot pulp, with the goal of replacing fresh carrots in the existing product TEMPTY to create a more circular food solution. Prototyping will involve testing varying proportions of carrot pulp combined with different ingredients. Sensory analysis and consumer testing will be done to assess texture and taste.

The project is a collaboration between Sidestream, responsible for managing the fresh carrot pulp supply chain, and Tempty Foods ApS, leading the product development.