BANANA CPH

  1. Food Upcycling
  2. Cases

BANANA CPH is a Copenhagen-based food company that develops plant-based products by upcycling overripe bananas that can no longer be sold in retail.

Bananas are among the most wasted fruits globally and are often discarded due to appearance, over-ripeness, or transport conditions.

BANANA CPH uses these bananas as the main raw ingredient in products such as ice cream, baked goods, and snacks - giving them new life instead of letting them go to waste.

With BANANA CPH, we aim to make the best possible use of the resources we already have. Our mission is to fight food waste by giving discarded bananas a new purpose -while showing that quality and sustainability can go hand in hand.

– BANANA CPH

Partners involved

  • Raw material collection:
    BANANA CPH collects overripe bananas in collaboration with supermarkets, distributors, and other actors handling food close to expiry.
  • Logistics:
    Transport and collection are planned in co-operation with other upcycling companies, helping to reduce waste and optimise logistics.
  • Sales:
    Products are sold through foodservice, retail, and airline catering, reaching both professional customers and private consumers.

Opportunities and Challenges

Opportunities:

  • Reducing food waste: By utilising bananas that would otherwise be discarded, valuable raw materials remain within the food system.
  • Functional use: The natural sweetness and texture of bananas make them ideal for ice cream and baked goods, where they can replace both sugar and dairy.
  • Development of upcycled foods: BANANA CPH also experiments with other residual products such as carrot pulp and coffee grounds, opening the door to new product variations and more efficient supply chains.

Challenges:

  • Raw material quality: Variations in ripeness and texture require continuous adjustments in production processes.
  • Consumer perception: Many consumers associate overripe or discarded fruit with poor quality – making communication crucial.
  • Scaling up: Expanding production must be balanced with maintaining quality, food safety, and efficient sourcing.

Solution

BANANA CPH has established a flexible production set-up that utilises the natural properties of overripe bananas to create ice cream, confectionery, and baked goods. Recipes are adaptable to variations in the raw material, and product development focuses on delivering high standards of taste and texture.

The company also integrates other side streams into its recipes, including surplus carrot pulp from the Danish juice industry and coffee grounds from partners. These ingredients add both flavour and functionality, supporting a broader ambition to reduce waste and think in holistic solutions.

Their communication is centred on ingredient knowledge, functionality, and taste – using a practical, non-moralising approach to food waste.

Results and Environmental/Climate Impact

Results:

  • Product development: BANANA CPH has launched a range of products based on surplus raw materials – with a focus on simplicity, taste, and reuse.
  • Market expansion: Increased product availability through diverse sales channels and collaborations.
  • Recognisable profile: The company is associated with practical food waste reduction and product innovation based on available resources.

Environmental effects:

  • Food waste reduction: Large quantities of bananas and other side streams such as coffee grounds and carrot pulp are reused instead of being discarded.
  • Efficient resource use: Using local and surplus raw materials combined with shared transport reduces both waste and unnecessary transportation.
  • Promoting circular thinking: The company exemplifies how low-commercial-value foods can be reintroduced into the cycle as functional ingredients.

Conclusion

BANANA CPH demonstrates how food production can be reimagined by using raw materials that would normally be discarded. Through simple concepts, flexible production, and in-depth ingredient knowledge, the company shows that upcycling can help reduce waste and make better use of existing resources – without compromising on quality.