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Upcycled food is on the up | FT Food Revolution

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Upcycling, the practice of using leftovers, used or rejected materials to make new products, is well established in the field of fashion design and furniture. Now it’s also a trend in food production, preventing a rapidly growing industry in Europe and the US.

The value of America’s recycled food market is estimated at nearly $ 47 billion in 2019. The number of U.S. companies specializing in recycled food jumped from just 11 in 2011 to 64 in 2017, and by 2022 more than 140 approved groceries were available to in-store buyers And on the Internet.

Small-scale food recycling has been around for a long time. Butchers who use chunks to make sausages and fruit growers that send imperfect produce to jam or snack makers are typical examples. But the idea expands as it exists and waste reduction becomes a top priority for companies focusing on climate goals, such as those set out in the 2015 Paris Agreement.

Diverse businesses are exploring new ways to turn traditional low-value by-products into high-value nutritious foods. The multinational beer giant Anheuser-Busch InBev is building two facilities in the U.S. and Belgium for a total of $ 200 million to process delayed barley that has been previously discarded or fed to cattle. Protein and fiber extracted from recycled grain will be sold to established companies like Nestle, which plans to turn it into nutritional supplements.

Upcycling has also inspired a variety of successful start-ups. Founded in San Francisco in 2013, Regrained has attracted millions of dollars in funding brewery leftovers for flowers, snack puffs and pasta. Another California-based company, Renewal Mill, based in Auckland, grinds flour, biscuits and baking mixes from Okra, a pulpy remnant rich in protein from milk production and plant tofu.

Corporate ingenuity is finding ways to create edible products from a variety of food industry residues, including avocado seeds. However, delivering a successful recycled product requires a variety of technical skills and abilities, according to a 2020 report by consulting firm Oakland Innovation. Another problem is the potential environmental cost of processing and transportation, but it may be offset by reducing food waste. What we used to throw out is one way to help feed the world more efficiently and sustainably.

Upcycled food is on the up | FT Food Revolution Source link Upcycled food is on the up | FT Food Revolution

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