A process for producing a nutrient rich composition from fresh food waste comprising the steps of: (a) providing fresh food waste using a highly efficient and effective collection system; (b) grinding the fresh food waste using a first grinder and optionally a second grinder to produce a fresh food waste particle slurry; (c) incubating the fresh food waste particle slurry under aerobic conditions under constant agitation and shear by adding to said fresh food waste particle slurry a combination of enzymes comprising at least one enzyme to digest proteins, at least one enzyme to digest fats and lipids, at least one enzyme to digest cellulosic material and at least one enzyme to digest other carbohydrates and incubating the mixture at two or more temperatures ranging between about 37.8 °C and 54.4 °C (100 °F and 130 °F), to match the temperature performance curves of the enzymes wherein a third grinder is used to create shear during at least part of the incubating, whereby a hydrolysate comprising incubated fresh food waste particles is produced; (d) pasteurizing the hydrolysate to kill pathogens; (e) separating the hydrolysate into a liquid hydrolysate and incubated fresh food particles using a coarse screen and a fine screen; (f) stabilizing and preserving the hydrolysate using organic acids, organic preservatives, or mixtures thereof; and (g) emulsifying the stabilized hydrolysate using an ultra-high-shear mixer to produce a stabilized, emulsified hydrolysate, wherein the combination of enzymes comprises at least one protease, at least one cellulase, at least one pectinase, at least one lipase, and α-amylase, and wherein the combination of enzymes may be added as individual enzymes or as enzyme combinations to the slurry at various times, and wherein the stabilized emulsified hydrolysate comprises particles having an average size of less than 74 microns. (a) providing fresh food waste using a highly efficient and effective collection system; (b) grinding the fresh food waste using a first grinder and optionally a second grinder to produce a fresh food waste particle slurry; (c) incubating the fresh food waste particle slurry under aerobic conditions under constant agitation and shear by adding to said fresh food waste particle slurry a combination of enzymes comprising at least one enzyme to digest proteins, at least one enzyme to digest fats and lipids, at least one enzyme to digest cellulosic material and at least one enzyme to digest other carbohydrates and incubating the mixture at two or more temperatures ranging between about 37.8 °C and 54.4 °C (100 °F and 130 °F), to match the temperature performance curves of the enzymes wherein a third grinder is used to create shear during at least part of the incubating, whereby a hydrolysate comprising incubated fresh food waste particles is produced; (d) pasteurizing the hydrolysate to kill pathogens; (e) separating the hydrolysate into a liquid hydrolysate and incubated fresh food particles using a coarse screen and a fine screen; (f) stabilizing and preserving the hydrolysate using organic acids, organic preservatives, or mixtures thereof; and (g) emulsifying the stabilized hydrolysate using an ultra-high-shear mixer to produce a stabilized, emulsified hydrolysate, wherein the combination of enzymes comprises at least one protease, at least one cellulase, at least one pectinase, at least one lipase, and α-amylase, and wherein the combination of enzymes may be added as individual enzymes or as enzyme combinations to the slurry at various times, and wherein the stabilized emulsified hydrolysate comprises particles having an average size of less than 74 microns. wherein the combination of enzymes comprises at least one protease, at least one cellulase, at least one pectinase, at least one lipase, and α-amylase, and wherein the combination of enzymes may be added as individual enzymes or as enzyme combinations to the slurry at various times, and wherein the stabilized emulsified hydrolysate comprises particles having an average size of less than 74 microns.