Articles Tagged with ''upcycled food''

Upcycling has the annual potential to reduce 5.56M Metric Tons CO2e (total emissions) and particularly reduce 71k Metric Tons CH4 (highly potent methane - food waste is a top source) as well as save 557B gallons of water by diverting 1.94M Tons of food in the US alone as measured by ReFED. 

With this launch, Misfits Market and UP, Inc. continue their shared mission of reducing food waste while bringing high-quality, purpose-driven products to consumers. 

Blue Stripes' products provide powerful antioxidants, dietary fiber and key vitamins and minerals, like magnesium, potassium, vitamin D and more.

The “Big Food Redesign Challenge” invited entrants to redesign existing items—or create entirely new ones—using circular economy principles that help to regenerate nature by incorporating principles such as diversified crops, upcycled ingredients, and lower-impact and regenerative methods of farming.

The bakery category is heating up with innovative new products, from bold-flavored crackers and snackable sweets to artisan breads and convenient baking mixes. These latest launches cater to evolving consumer preferences, offering everything from upcycled ingredients and global inspirations to easy, time-saving solutions.

This innovative bar transforms overlooked plant parts—like watermelon rinds and seed free apple cores—into a nutritional goldmine, delivering 13g of fiber from 12 whole plants in every bite.

Prepared Foods discussses upcycling's progress—and prospects for 2025 with Amanda Oenbring, chief executive officer at the Upcycled Food Association; and Kathryn Britton director of innovation for UFA’s certifying partner, Where Food Comes From, Inc.

Prepared Foods editors looked for cocoa ingredient alternatives during this year’s Institute of Food Technologists (IFT) annual expo. Interestingly, one solution came from a seemingly unlikely source on the show floor: POM Wonderful Specialty Ingredients. Following is a conversation with POM Wonderful’s Jason Horvath, sales manager for Specialty Ingredients. 

As we move into 2025, the food industry is poised for significant transformations. Reducing sugar in kids' cereals, embracing the snack revolution, and innovating in the bakery sector will shape the future of food. These trends reflect a broader shift towards health, sustainability, and consumer satisfaction, paving the way for a more nutritious and delicious future.

The innovative and award-winning mini flatbreads are baked with upcycled flour, made from barley, wheat and rye rescued at the end of the beer making process.