Euronews.green writes that the idea behind the startup is to use as much as we can from each animal when making food so that we can, in the end, cut on the generated food waste.

SuperGround founder and chief inventor Santtu Vekkeli said that "I have been collecting a list of unsolved food related problems for many years. Utilization of bones to food without chemicals such as enzymes was on the list for maybe eight years."

SuperGround looks to partner with food companies that share the same sustainable vision, in order to reduce both food waste and the number of animals being slaughtered for food.

"Hard tissues are great material for food and have approximately the same amount of protein and fat as minced meat", Vekkeli explains.

As much as 30% of a chicken nugget can be made from the bird's bones, without compromising on taste, texture or bite resistance, company officials explain.

For fish cakes, the share is even better. 50% of the product can be made from things like bones and scales, since people aren't very accustomed to this kind of food, which is also softer, in general.

SuperGround officials claim their solution can help reduce the carbon footprint of a specific food by anywhere from 20 to 70 percent, adding that "CO2 emissions will decrease only in the scenario where [the] consumption of animal products does not increase more than our solution increases the available amount of food."

Data from the food industry says that the world consumes around 130 million tons of poultry meat per year. Since 20% of poultry is hard tissue (bones), the scale of this solution could prove to be bigger than initially expected.

So long as the final product remains roughly the same as someone would expect it to be, consumers shouldn't have much of an issue accepting and adopting the new product, SuperGround officials believe.

"We have learned that people don’t want to have taste, mouth feel or smell changes in their products. Recipe changes are normal practice and people accept them as long as the products have the same sensory and nutritional characteristics", the founder suggests.