On September 12, at the Bake the Future event held at The Hague Tech Center, Saledo attracted great interest with the banana bread workshop. Together with the participants, we prepared two different recipes—one sweet and one savory—demonstrating the diverse applications of green banana flour in practice.
During the event, Duygu Yılmaz Köksal shared Saledo’s story and mission. She explained how, at our family greenhouse in Türkiye, we upcycle green bananas that are unwanted due to their appearance, transforming them into flour, chips, and biodegradable products. In line with our zero-waste goal, she also spoke about our holistic solutions, which include processing not only the fruit but also the leaves and stems.
The event’s other distinguished speaker, Doortje Böhm, addressed the relationship between gut microbiota and nutrition. A PhD researcher in gut microbiota within oncology and a pharmacy graduate, Doortje emphasized the importance of a fiber-rich diet, consuming 30 different plants, and including fermented foods. She introduced Saledo’s green banana flour as a healthy alternative to wheat flour—gluten-free, rich in fiber, potassium, and magnesium, and resistant starch.
This event marked one of Saledo’s first steps in the Netherlands. We believe in the impact of such gatherings to bring our functional, eco-friendly, and innovative products to a wider audience.
If you’re interested in our products or would like to collaborate to create an impact, get in touch with us from [email protected] 🌿