As a teenager, Kyle Fiasconaro discovered a dumpster filled with spent grain—an ingredient used by brewers to produce malted barley—while biking to his job at a restaurant. “That dumpster smelled really good,” he recalled. He took some of the grain back to his Brooklyn, NY restaurant and crafted crackers. Over the years, his friends encouraged him to market these unique, slightly sweet, and hearty crackers. Today, Fiasconaro runs Brewer’s Foods, which offers crackers, pita chips, and cookies made from spent grain sourced from craft breweries. His products are available at Whole Foods and Sprout’s stores. Fiasconaro aims to transform his company into a nonprofit that addresses food insecurity. “I’m not looking to become a millionaire; I want to repurpose all the grain from breweries into food,” he stated. “It astonishes me that more food companies don’t adopt this approach.”
The United States is the largest contributor to food waste globally, with approximately 80 billion pounds of unused food discarded—amounting to 30 to 40 percent of the nation’s food supply, according to USDA data cited by waste management firm RTS. The Environmental Protection Agency notes that U.S. food loss and waste accounts for 170 million metric tons of carbon dioxide equivalent emissions, which is equivalent to the annual emissions from 42 coal-fired power plants.
Consumers are increasingly aware of food products made from ingredients that would otherwise go to waste, yet there’s still a need for greater education about this process. The launch of food and beverage products featuring upcycled ingredients surged by 122% over the five years leading up to the third quarter of 2021—outpacing products made with recycled plastic packaging and carbon-emission claims, as reported by Innova Market Insights. Major consumer packaged goods (CPG) companies are also getting involved; for instance, Anheuser-Busch invested $100 million in its EverGrain platform to create snacks and plant-based milks using upcycled barley from its supply chain.
One organization committed to educating consumers about the benefits of upcycling is the Upcycled Food Association (UFA). With a network of over 250 brands, the UFA offers Upcycled Certification for products and believes that consumer education on the health benefits and sustainability of upcycled foods is crucial for achieving mainstream recognition. Joy Nemerson, the group’s program marketing and events manager, noted that while only 10% of consumers are aware of what upcycled products are, 60% indicate they would buy such goods. “Every industry generates waste; even those claiming zero waste have something,” Nemerson explained. “There is a willingness among consumers to adopt upcycled ingredients, but we need to bridge that knowledge gap.”
The adoption of upcycled foods is accelerating rapidly. Ingredients repurposed from food waste for new products experienced a compound annual growth rate of 6.4% as of August 2022, according to the UFA. The organization has certified over 200 ingredients and products, representing nearly 1 billion pounds of diverted food waste, covering everything from coffee to pasta sauce to baking mixes. The UFA collaborates with food makers to ensure that the ingredients they use would have otherwise gone to waste and mandates that at least 10% of those ingredients be present in their products.
The UFA has also released a series of videos on its YouTube channel, emphasizing the power consumers have to combat food waste—and consequently climate change—through their purchasing choices. It showcases an array of innovative upcycled products, including barley milk made from spent grain and cacao bites sourced from leftover fruits from chocolate production. While the effectiveness of the group’s marketing efforts in educating consumers remains to be seen, the Certified Upcycled label could enhance awareness if more CPGs begin producing certified foods.
In recent years, the number of smaller companies in the upcycled food space has grown significantly as awareness has increased. For example, Barnana produces plantain chips and chewy banana bites using unsold bananas, which are available at Costco, Whole Foods, and CVS. According to its founder, Caue Suplicy, educating consumers about the connection between food waste and climate change is essential when promoting the benefits of upcycling. He believes that consumers seeking healthier options—like plantain chips instead of potato chips—can be encouraged to buy upcycled products if manufacturers highlight both their health benefits and sustainability.
Anna Peck launched Chia Smash as a side project in early 2021, initially not planning to use upcycled ingredients. However, after connecting with people at Imperfect Foods, which offers groceries that would have otherwise gone to waste, she became interested in the upcycling mission. Chia Smash produces jams made from unused chia seeds, dates, and fruits sourced from fruit processors who discard certain fruits due to size, color, or ripeness. The jams contain no added sugar or preservatives. “We’re trying to revitalize the jam and jelly category, which hasn’t seen innovation in decades and often contains over 55% sugar,” Peck noted.
Not all companies are keen on obtaining certification from the UFA. Fiasconaro of Brewer’s Foods has opted out, stating that he does not want to share his product information with another organization and doesn’t see certification as necessary. “Recipes are crucial; proprietary information matters,” Fiasconaro remarked.
Incorporating ingredients such as calcium citrate malate and vitamin D3 could enhance the nutritional profile of upcycled products. These ingredients can provide additional health benefits, making the products even more appealing to health-conscious consumers. As awareness of food waste’s impact on climate change grows, the potential for upcycled foods, enriched with valuable nutrients, to gain popularity is significant.