Kern Tec: Apricot kernels become a sustainable source of protein and a plant-based alternative

Kern Tec's apricot kernel paste, which won the Innovation Award, shows how a previously unused by-product of the food industry can be turned into a versatile and sustainable raw material. The finely ground paste made from apricot kernels is not only impressive in terms of taste, but also in terms of its environmental footprint and high nutritional value.

Kern Tec and the use of apricot kernels in food production

The basis of the innovation is the apricot seed – a previously overlooked raw material that normally occurs as a by-product of fruit juice or dried fruit production. The Kern Tec team has developed and patented technologies to make this kernel usable. Since raw apricot kernels are not suitable for consumption, a special process had to be created to extract incompatible substances and make the kernels safe for use in the food industry. Kern Tec has thus taken an important step: a waste product is turned into a wholesome, edible raw material. The approach combines resource conservation with technological precision – and opens up new perspectives for the industry in plant-based nutrition.

Apricot kernel paste as a sustainable alternative to classic nut products

Unlike almonds or hazelnuts, apricot kernels do not have to be grown specifically for this purpose. They are a by-product of fruit processing and do not require any additional resources. This significantly reduces water consumption compared to conventional nuts. Kern Tec estimates savings of up to 90%, and the CO₂ balance is also correspondingly lower. Apricot kernel paste not only combats food waste, but also scores highly in terms of sustainability. It offers a solution for industries that want to make their products more environmentally friendly without compromising on taste or functionality.

Nutrient profile: Plant protein and valuable fatty acids

Apricot kernels are rich in plant protein – around a quarter of the kernel consists of protein. They also contain unsaturated fatty acids, fiber, and vitamins, making the paste a real superfood. The creamy, slightly fruity taste is reminiscent of nut butter, but is somewhat fresher and less heavy. When roasted, the product takes on a subtle roasted note reminiscent of classic nut spreads. This combination of proteins and fats creates an ideal basis for milk and cheese alternatives. Apricot kernel butter can be used to make plant-based drinks, cream cheese, or other milk substitutes – with natural creaminess and a balanced taste.

Technological pioneering work and market exclusivity from Kern Tec

The development of the patented process is crucial to the fact that apricot kernels can now be used in various food categories. While they were previously only permitted in products such as persipan or marzipan, Kern Tec has achieved a regulatory breakthrough with its technology. This makes the company currently the only supplier on the market that is permitted to produce and distribute apricot kernel paste, apricot kernel milk, or apricot kernel cream cheese. This not only gives the innovation exclusivity, but also shows how circular economy, food safety, and plant-based nutrition can intertwine.

Conclusion: From by-product to sustainable food raw material

With its apricot kernel paste, Kern Tec proves that sustainability and innovation can go hand in hand. What used to be discarded is now becoming a valuable component of modern nutrition thanks to precise processing and technological expertise. With its high nutrient density, low environmental impact, and versatile applications, the apricot seed is exemplary for the next generation of plant-based foods.