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Jimmy Chow

Two university graduates in Hong Kong are redefining sustainability through a company they set up to turn surplus fruit into healthy and convenient food.
The mission of Francis So Ka-hei and Matey Svetlan Yordanov through Food With Benefits (FWB) has earned their venture a place as a finalist in this year’s Spirit of Hong Kong Awards in the sustainability category.
Every sachet of FWB’s signature smoothie powder saves around 200 grams of surplus fruit that would otherwise end up in landfills.
Bananas, blueberries and apples that are surplus or misshapen for sale are upcycled into instant smoothie blends, ready to mix with water or milk.
“Our idea was simple. Make healthy food that’s actually good for people and the planet,” So said.
Both founders come from active lifestyle backgrounds.
So studied marketing at the Hong Kong University of Science and Technology (HKUST) while Bulgarian Yordanov was a chemical engineering student at the same institution.

A professor who recognised their complementary skills introduced them, and their partnership quickly took shape.
“Francis had the business sense, I had the food-science side,” Yordanov said. “We both believed innovation should serve people, not just profit.”
The pair started small, experimenting with surplus fruit sourced from supermarkets and wholesalers. But quality control proved difficult, so they shifted to direct farm partnerships via a factory in Fujian province.
“We buy the produce before it becomes waste,” So said. “It’s still fresh, just not perfect in shape or size.”
Using a freeze-drying technology optimised at HKUST, they created a nutrient-dense smoothie powder with a shelf life of more than a year.
“Our process keeps more than 90 per cent of the nutrients and flavour. The result tastes like a fresh smoothie but is space-saving and sustainable,” Yordanov said.
So added that the powder was now catching the attention of restaurants and cafes.
“It’s very suitable for outlets that serve smoothies,” he said. “They don’t need to store heavy frozen fruit, and there’s no spoilage. It saves space, lasts longer, and most importantly, tastes the same.”
From a modest start-up, FWB has grown into one of Hong Kong’s promising food-tech ventures. The team has also developed energy bars made from upcycled coffee grounds and spent grains collected from local cafes and breweries.
“Hong Kong throws away tonnes of this every day. We turn it into something nutritious instead of waste,” So said.
Yordanov said food safety remained their top priority. Every batch is lab tested to meet Hong Kong standards.
“We never collect from retail shelves because internal spoilage can’t be seen,” he said. “Our ingredients come straight from farms where they’re still fresh.”
Despite rapid growth, both founders insist that purpose comes before profit.
“We’re somewhere between a business and a social enterprise. Profit allows us to make a bigger impact, but impact is always the reason we exist,” So said.
Their collaboration is not limited to the laboratory, with So focusing on partnerships and marketing while Yordanov oversees the science.

FWB’s philosophy of “health, convenience and less food waste” continues to shape new ideas.
The company plans to co-develop products with other social enterprises, such as nutrition powders for the elderly, and to expand into the Greater Bay Area and Southeast Asia.
“People think Hong Kong is too small for innovation, but that’s exactly why it’s perfect,” Yordanov said. “You can see the impact of what you do right away.”
For So, success is not measured by revenue alone.
“When someone drinks our smoothie and says, ‘Wow, this tastes great’, that’s already a win. We proved that sustainability doesn’t have to sacrifice taste.”
The Spirit of Hong Kong Awards are co-organised by the South China Morning Post and Sino Group to recognise the efforts of the city’s unsung heroes who contribute to the community or inspire others with stories of how they overcome personal challenges.


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Every sachet of Food With Benefits’ smoothie powder saves around 200 grams of surplus fruit that would otherwise have ended up in landfills


Every sachet of Food With Benefits’ smoothie powder saves around 200 grams of surplus fruit that would otherwise have ended up in landfills.


Fresh thinking as Hong Kong pair turn surplus fruit into smoothies

.css-1c6uqr6{color:inherit;font-weight:inherit;font-size:inherit;font-family:inherit;line-height:inherit;overflow-wrap:break-word;}Every sachet of Food With Benefits’ smoothie powder saves around 200 grams of surplus fruit that would otherwise have ended up in landfills

Every sachet of Food With Benefits’ smoothie powder saves around 200 grams of surplus fruit that would otherwise have ended up in landfills