12 Jul 2021 --- Upcycling is now “the new recycling,” presenting an attractive opportunity for businesses to curb food waste and loss, while scaling a host of new value-added F&B products from these sidestreams. Emergent concepts within this space now include alcoholic spirits from upcycled whey, chewy snacks from fruit surplus, and prebiotic sugars from fiber-rich agricultural waste. FoodIngredientsFirst spotlights key players leading the charge on the climate-driven necessity to rethink our food system with “rescued” ingredient innovations.
