Meet Lucho Escobar— a University of Notre Dame alumni who is upcycling wasted fruits into ice cream through his startup Takay.
Escobar is a resident of Ecuador—a country which is one of the largest exporters of fruit in the world. In the video on the company’s homepage, however, it’s explained that 25% of this fruit is wasted before it hits global supermarket shelves because buyers demand very particular standards – throwing the fruit away not based on nutritional value, but on how it looks.
Escobar saw this as an opportunity to prevent food waste and turned it into a brilliant business idea. The company offers blendable cups consisting of fruits in combination with superfoods which can either be blended to form a drink or as an ice cream using a food processor.
The end result is exciting combinations such as Guava Trip, Minty Cacao Nib, Tropical Coffee, Coco Cloud, and many others.
With such a forward-thinking approach, we think Takay is all set to revolutionize the food industry. We’ll be keeping an eye out for more updates on their product line.