What’s not to like about upcycling? Take a side stream, repurpose it, and boom! You’ve got a new ingredient. What’s more, it curbs food waste, adds value, and supports the circular economy. While the…
Upcycling is having a moment, and why shouldn’t it. The practice of valorising side streams to make new ingredients for industry both cuts food waste and improves product sustainability profiles. In Finland, Fazer is testing…
Olive oil is big business, with more than three million metric tons produced every year. And yet the sector is enormously wasteful: to produce olive oil, just 15% of the fruit is used. The remaining…
Food waste is one of the most significant problems facing the food industry today, with more than a third of food wasted globally. And in the Global North, this proportion is even higher. Upcycling food…