The company partners with a pilot facility in Oakland, CA, to upcycle soymilk byproduct into high protein, high fiber, gluten-free flour, which is used to create baked goods sold at convenience stores and tech company offices in the Bay Area. Renewal Mill plans to expand nationwide and is exploring other byproduct sources from nuts and legumes. The company aims to reduce food waste and improve nutrition by creating a circular economy of food, using its proprietary technology to upcycle an array of byproducts into premium ingredients and plant-based products. Renewal Mill has won awards and is backed by top culinary minds in the industry.