Transforming waste into valuable resources in the food industry
Upcycling is gaining traction in food and beverage production, turning food waste into valuable ingredients for supplements, cosmetics, and packaging. Dairy processors have long upcycled whey, now a key protein source. The concept aligns with sustainability, as 37% of consumers prioritize sustainably sourced products. Precycling, a newer trend, focuses on waste reduction at the source. Brands like Moosa Nature and Milkadamia innovate with no-waste tea and flat-pack oat milk, respectively. Companies like IFF, CoryPro, and BioPowder transform food byproducts—whey, fruit pulp, and olive waste—into functional ingredients. Upcycling extends to beer production, potato chips, and cranberry seeds, enhancing nutrition while reducing waste. Technologies also help manufacturers repurpose side streams into quality products, such as emulsifiers for cheese. As upcycling and precycling evolve, they promote a circular economy, reinforcing sustainability in the food industry. Learn more about this.
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