- Upcycled products utilise ingredients that otherwise would not have gone to human consumption, are procured and produced using verifiable supply chains, and have a positive impact on the environment. The past decade has seen an increase in plant-based alternatives, oat milk, electric cars and compostable packaging - the food system is transitioning from a commodity-driven supply chain to a consumer-centric and value-added food and agriculture ecosystem. This presents a profitable for NPDs to reimagine the food system and create products that use upcycled food scraps. - Ultimately, food trust is a decision maker in purchasing new food and beverage products. Thus, great storytelling and transparency of the supply chain through social media and packaging compels consumers to trust and thus purchase the product.

1. GIVE FOOD WASTE A
SECOND LIFE – UPCYCLING &
VALUE CHAIN INNOVATION

2. A Bright Future for Sustainable Supply Chains
Consumer trends
• Consumers spend US$33.6 billion on sustainable goods in 2020.
Global Food Waste:
• 40% of food produced is wasted.
Corporate Social Responsibility
• Corporate Social Responsibility (CSR)

3. What are the major causes of food waste?
1. Agricultural production
2. Livestock Production
3. Handling, storage and transportation
4. Processing
5. Consumer waste
6. Over-consumption
Identifying reliable sources of food waste is the first step towards creating systems
to transform it into safe, value added food

4. Opportunity: Upcycling foods to create consumer
packaged goods
60% consumers want to buy
upcycled foods
Upcycled ingredients include fruit
peels and seed extracts, that
provide functional value via
antioxidant dietary fiber (ADF)
contributions.
The upcycled food industry is worth
more than $46 billion in 2019, and
will experience a 5% CAGR over the
following decade.

5. Challenges faced when using upcycling in the value
added chain
Lack of Upcycling Food
Policy
 Establish
databases of local
companies with raw
waste material
 Increase
communications/mes
saging
Lack of
collaboration with
industry vertices

6. INGREDIENT POTENTIAL #2: AGRO-
INDUSTRIAL BY-PRODUCTS
Organic waste is often discarded
Enzymatic treatment of by-products can
yield oligarchies from rice bran or
antioxidant peptide from soy whey
Scaling these solutions could lead to
mass production of raw ingredients
from waste

7. INGREDIENT POTENTIAL #3: PINEAPPLE WASTE
Most parts of a pineapple are
substrate rich
The sugar substrate can be used for
acid fermentation & cultivation of
bacteria
Steam explosion modification of the
peel breaks down peel fibers,
increasing its antioxidant capacity

8. THE KEY TO UPCYCLED VALUE ADDED PRODUCTS:
UNIQUE ADVANTAGES:
Passion and Desire to Learn
Polyglot / International background
Geographical flexibility
Research &
Development
Collaboration
across Upcycled
food associations
Focus on
transparent
sourcing

9. UGLY FOODS: WHAT ARE THEY & WHY DO THEY
CONTRIBUTE TO GLOBAL FOOD WASTE?
Capital and food losses
Produce that is not aesthetically
appealing thrown out before selling
-Upcycled plant protein
-Banana chips from ridged bananas
- Packaged veggie soups
Upcycling “ugly” foods to create
value added goods

10. Raphaëlle O’Connor
+353876765112
info@inewtrition.com
www.inewtrition.com
What would success look like to you?

11. References
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10.1371/journal.pone.0230805. PMID: 32214371; PMCID: PMC7098622.
• Campos DA, Ribeiro TB, Teixeira JA, Pastrana L, Pintado MM. Integral Valorization of Pineapple (Ananas
comosus L.) By-Products through a Green Chemistry Approach towards Added Value Ingredients. Foods.
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• Martínez-Trujillo MA, Bautista-Rangel K, García-Rivero M, Martínez-Estrada A, Cruz-Díaz MR. Enzymatic
saccharification of banana peel and sequential fermentation of the reducing sugars to produce lactic acid.
Bioprocess Biosyst Eng. 2020 Mar;43(3):413-427. doi: 10.1007/s00449-019-02237-z. Epub 2019 Nov 1.
PMID: 31677001.
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foliosum) by-products. Chemical composition and functional properties of dietary fibre root powders. Food
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• Pasqualone A, Laddomada B, Boukid F, Angelis D, Summo C. Use of Almond Skins to Improve Nutritional and
Functional Properties of Biscuits: An Example of Upcycling. Foods. 2020 Nov 20;9(11):1705. doi:
10.3390/foods9111705. PMID: 33233841; PMCID: PMC7699943.