KANSAS CITY — Embracing Upcycling in Food and Beverage
Recently, upcycling has emerged as a significant trend in the food and beverage sector, redefining how we think about waste.
This innovative practice centers on reimagining food scraps and surplus items that would typically be discarded, contributing to a circular economy.
By reusing these materials, businesses can create everything from healthy snacks to ingredients for supplements and even eco-friendly packaging.
Dairy Innovations and Byproducts
Dairy producers have been at the forefront of this movement, recognizing the hidden potential in byproducts.
Take liquid whey, for instance.
Once viewed as a mere leftover from cheese production, it has become a valuable resource high in protein, now featured in a wide variety of products.
Some cheese makers have even started crafting cheese specifically to generate whey, signaling a new appreciation for these byproducts.
Robert Beausire, CEO of CoryPro Ingredients Inc., a cutting-edge startup focused on maximizing the use of guar gum byproducts, shared insights on the growing acknowledgment of upcycling in the food industry.
He noted that while upcycling isn’t a new concept, it is finally receiving the formal recognition it deserves.
Beausire believes that if it proves economically smart, upcycling simply makes sense.
Consumer Trends and Sustainability
Consumer awareness around sustainability is on the rise.
The 2024 Food and Health Survey from the International Food Information Council indicated that over a third of shoppers now prioritize products sourced sustainably—an increase compared to the previous year.
This trend presents an opportunity for brands to use upcycled ingredients, offering consumers an easy way to contribute to sustainability efforts.
Another interesting finding from the survey is the increasing preference for compostable packaging, which rose from 24% to 30% among consumers.
This ties into the concept of “precycling,” which refers to proactive practices aimed at minimizing waste at the production stage, thereby reducing the future need for recycling or upcycling.
Innovative Companies Leading the Charge
One forward-thinking company leading the charge is Moosa Nature LLC, based in Plantation, Florida.
They have developed a no-waste dried fruit tea.
Customers savor the tea and then snack on the flavorful dried fruit, enjoying both components while the company’s sustainable packaging, made from sugarcane paper, reinforces its commitment to the environment.
Milkadamia, located in Rolling Meadows, Illinois, offers an innovative twist on reducing waste with its flat-pack organic oat milk.
This product, presented as printed sheets, significantly reduces packaging waste and weight, allowing consumers to customize their servings.
Such innovations shift the responsibility of sustainability from consumers back to the manufacturers.
As precycling gains traction, the upcycling movement also thrives on creativity and resourcefulness.
Eve Martinet from IFF (International Flavors & Fragrances) expresses excitement about the challenge of addressing waste through inventive repurposing.
Her team’s focus lies in transforming overlooked byproducts into valuable ingredients, boosting resource utilization.
One impressive item from IFF is upcycled rosemary extract, which enhances the flavor profile of beverages.
This demonstrates how production side streams can yield invaluable resources.
CoryPro Ingredients is committed to optimizing plant resources as well.
They are on a mission to convert high-protein guar bean meal—previously considered fit only for animal feed—into nutritious ingredients, aiming to address anticipated protein shortages by 2050.
The popularity of Greek yogurt two decades ago brought to light the challenge of managing acid whey, a nutrient-rich byproduct that burdened dairy producers.
Today, Arla Foods Ingredients has redefined this byproduct, incorporating it into new dairy offerings that provide creamy textures while advancing sustainability.
Innovative firms like BioPowder in Malta are also exploring the potential of agricultural byproducts.
They transform leftovers from olive oil production into dietary fibers rich in health benefits.
Similarly, PhenOlives dives into sustainability by turning olive pomace into nutritious gluten-free flour, tackling food waste head-on.
In Schaumburg, Illinois, Comet is making strides by repurposing spent grains from brewing into a high-quality wheat fiber extract.
Their initial life cycle assessment shows that this upcycled ingredient has a considerably lower carbon footprint than conventional fibers.
Upcycled Foods Inc., located in Berkeley, California, has been utilizing spent grains for years.
They craft a nutritious flour alternative that enhances texture and flavor in a variety of baked goods, as seen in Atoria’s Family Bakery’s innovative naan.
Bright Side Snacks, based in Houston, creatively incorporates upcycled fruit and vegetable pulp into their crunchy snacks.
Meanwhile, Dieffenbach’s Potato Chips champions waste reduction with Uglies Kettle Chips, made from imperfect potatoes.
Ocean Spray Ingredients is also tapping into the upcycling movement by using cranberry seeds.
Not only do they add vibrant color, but they also provide a wealth of health benefits for various food products.
Alongside these innovative companies, suppliers are stepping up to aid food manufacturers in efficiently repurposing byproducts.
For instance, Innophos has devised an emulsifying system that enables cheese producers to integrate upcycled natural cheese into their offerings, maintaining the quality and texture consumers love.
The futures of upcycling and precycling appear bright, filled with immense potential for all stakeholders involved.
Establishing clear standards for upcycled ingredients could lead to heightened sustainability, strengthening consumer trust, and fostering accountability across the industry.
In this dynamic environment, the collaborative efforts of innovators and mindful consumers will undoubtedly shape a more sustainable and flourishing future for our planet.
Source: Foodbusinessnews