Articles Tagged with ''upcycled food''

In 2020, experts from Harvard Law School, Drexel University, World Wildlife Fund, Natural Resources Defense Council, ReFED, and other institutions met to officially define "upcycled food" for use in policy, research, certification, and more.

EverGrain representatives will sample EverPro Original and Clear at the trade show and tell visitors more about the company’s R&D process, clinical studies and product innovation.

Prepared Foods Editor Bob Garrison talks about upcycled new foods and beverages—and the ingredients behind them—with Angie Crone, UFA’s newly appointed chief executive officer.

Wholly Veggie Mozzarella Style Sticks with Truffle Flavor feature high-quality ingredients such as vegan mozzarella, natural truffle flavor, and a gluten-free upcycled cauliflower crust.

Lu Ann Williams, Innova Market Insights’ Co-Founder and Global Insights Director, discusses growing consumer interest in sustainability and its impacts on new foods and beverages.

Crone brings over a decade of experience in sustainable food systems, primarily working with the consumer packaged goods industry to implement global programs related to sustainable agriculture, ethical sourcing, and food security. 

Both Upcycled Certified™ breads contain 10% of ReGrained SuperGrain+®, UP, Inc.’s flagship ingredient. ReGrained SuperGrain+® contributes unique flavor depth, naturally fortified nutritional attributes, and an authentic sustainability story.

Upcycled spent grains specialist Brewer's Foods, Somerville, Mass., added Chocolate Chip Sea Salt Brewer’s Cookies to its growing line, which already features pita chips and flatbread crackers. Officials note the cookies feature Callebaut chocolate (ethically sourced, sustainably grown), Cabot butter from sustainable farms, and King Arthur flour with wheat grown without pesticides or herbicides. 

Breakfast items like cereals, omelets, and hash browns have become popular as snacks. Meeting this trend from the other direction, such comfort and enjoyment, coupled with convenience and variety, are increasingly repositioning snacks as replacements for meals. 

Dr. Ramdin is a global leader in R&D, product development and innovation, with more than 20 years of experience leading innovation efforts for organizations like Molson Coors, Unilever, and Estee Lauder.