Upcycled food revolution: Transforming surpluses of whey, barley, fruit & vegetables into value-added products

Read the full story at Food Ingredients First.

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. 

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