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Upcycled Food 101

We waste more than 40% of food that we produce—squandering staggering natural resources and economic opportunity. Globally we are losing $940 billion from food loss and waste. 28% of land and 21% of fresh water goes to food that is wasted. Food waste accounts for 8% of all human-caused greenhouse gas emissions. Upcycled foods can help reduce the impacts of food waste while creating economic opportunity. Upcycling has been cited as the top solution for manufacturers in terms of both economic and environmental impact.

Meanwhile, shoppers increasingly seeking out upcycled foods and are willing to pay a premium. For the brands ready to seize the opportunity to drive this trend into the mainstream, success awaits.

Have Your Beer and Eat It Too

Consumer & Market Insights

    • The market for upcycled foods is estimated to be $46.7 billion, with an expected CAGR of 5%1
    • 99% of consumers see food waste as an issue, and 71% link food waste to the climate crisis.2
    • 97% percent of shoppers sampled indicated that they would view a supermarket carrying upcycled foods more positively or the same.3
    • 63% say that they would like to eat at a restaurant that actively prevents or reduces food waste.4

      1. Future Market Insights: “Products from Food Waste Market – Key Research Findings”
      2., 3. Mattson 2021 Study on Food Waste
      4.
      INNOVA Market Insights, 2021

Upcycled Nutrition

Upcycled ingredients like ReGrained SuperGrain can also differentiate your innovations with bolstered health and nutrition claims. Low-carb and highly versatile SuperGrain boasts 3.5x the fiber, 2x the protein of whole wheat flour. Our hallmark ingredient is packed with a range of micronutrients including amino acids, prebiotics, and polyphenols.

Food products enriched with upcycled grains have been found to significantly increase protein content. Of the fiber component, upcycled grains provides abundant arabinoxylan (AX), a prebiotic that has been shown to modulate glycemic responses, which helps metabolize cholesterol and produce vitamins. The cellulose component provides beta glucan, a nutrient that promotes heart health and lowers plasma cholesterol.

We believe in meeting consumers where they are – enhancing loved and adored foods with natural fiber and protein, providing accessibility to good nutrition. Meanwhile, shoppers increasingly seeking out upcycled foods and are willing to pay a premium. For the brands ready to seize the opportunity to drive this trend into the mainstream, success awaits.

Articles

Upcycled Foods: A Conversation on The New Era of Sustainability
Curious to learn more about upcycled foods and how they are reshaping modern business practices? We recently delved into the…
Breadfruit: An Upcycled Superfood of the Future
By Sophia Busam Breadfruit is a fun, flavorful, nutritious, and eco-friendly ingredient gaining traction in culinary circles worldwide. A recent…
STRATEGIC Investor Spotlight
“We see Upcycled Foods, Inc. as the leader in the upcycled food economy, having already demonstrated impressive traction with strong…
FEE BROTHERS’ NEW MOLE BITTERS FLAVOR, MADE WITH UPCYCLED CACAO FRUIT
“Through a partnership with Xo’ca, Upcycled Foods, Inc. sources cacao fruit from a group of farms in Ecuador, ” said…
Are Nose-to-Tail and Root-to-Stem Cooking Considered Upcycled Food?
Are Nose-to-Tail and Root-to-Stem Cooking Considered Upcycled Food? What is "Nose-to-Tail?" Nose-to-tail cooking entails getting maximal use out of…
What the UP?! Why upcycling enables food system transformation
    WHAT THE UP?! WHY UPCYCLING ENABLES FOOD SYSTEM TRANSFORMATION... By Daniel Kurzrock and Dr. Lara Ramdin   It may come…

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Read More About the Upcycled Food Movement

Additional Articles

Upcycling for success beyond the brand

“ReGrained co-founder and chief grain officer and former Upcycled Food Association board officer Dan Kurzrock has worked multiple angles of product development. Notably, he lead the brand through a handful of CPG releases over the years. But that was proof of concept…” 

Upcycling and Eliminating Food Waste:
Closing the Loop

“How can we transform our industry to ensure that we can produce enough food for current and future generations with our available resources? On our current pathway, we would need the resources of 3 – 4 planets to accommodate the growing global population by 2050.  Over 30% of total greenhouse gas (GHG) emissions are attributable to the food system, and food waste is one of the greatest sources of inefficiency in this food system.”

How upcycling and regenerative agriculture support circular economy 

“The circular design of food makes it possible to transform our food system into one that is good for people, planet, and the prosperity of all stakeholders. During this on-demand webinar, our experts bring these principles alive and demonstrate their impact.”

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