Today we’re joined by Zack Farrar and Quinn Keily-Finlay of Outcast Foods based in Nova Scotia, Canada. Outcast uses plant-based technology that turns rejected produce from farmers, grocers, and food processors into nutritional supplements and powders. They do this by upcycling at-risk produce that would otherwise go to waste. A critical step towards Outcast’s success has been understanding the water in their products, setting the right moisture targets, and reducing variation throughout production. Let’s hear what Zack and Quinn have to say on Water in Food https://outcastfoods.com/