The issue of food waste in the global supply chain, where a third of all food is discarded, is not new. Anna Rosales from the Institute of Food Technologists believes that food processing technology is key to addressing this challenge, and she encourages consumer packaged goods (CPG) companies to adopt it without hesitation. “Often, when you have a raw material sidestream, processing is necessary—whether for safety, texture, or taste—to transform it into a form suitable for the food product at hand,” Rosales explained.
Rosales, IFT’s senior director of government affairs and nutrition, emphasized in an interview with Food Dive that reducing food waste requires enhancing technology to preserve food throughout the supply chain while adapting machinery to meet consumer demands. This approach includes creating innovative products that can significantly lessen environmental impacts. Although there is a consumer preference for minimally processed foods, Rosales sees potential for improvements at every stage of the food supply chain, particularly in extending shelf life and reducing spoilage.
“Food science has the capability to bring forth the solutions we need to scale,” Rosales stated. IFT, an industry trade group advocating for increased funding in food technology, aims to “advance the science of food and its application,” as noted on its website. With food technology driving strategic decisions within companies, IFT believes that machinery is crucial for innovating the supply chain to minimize unsold or uneaten food. A recent white paper from IFT highlighted that food waste could cost the industry approximately one trillion dollars annually and contributes to over a billion tons of wasted food each year.
A vital part of addressing this issue, according to IFT, lies in educating consumers about food waste reduction strategies. Rosales suggested that redefining the issue could help mitigate negative perceptions. The primary solution, as per the organization, is to work towards a circular economy for ingredients, where the industry recycles or recovers resources through practices like extending shelf life or upcycling food. A report from the Consumer Goods Forum noted that for every dollar spent to reduce food loss or waste, companies save $14 in operating costs.
However, conveying the advantages of reducing food waste to consumers can be challenging. “If you view it as waste, that’s how you’ll treat it,” Rosales pointed out. “But when you see every raw material as an opportunity for innovation or creation, it completely shifts your perspective.” Presenting the situation as one where consumers can benefit from sustainably produced products could encourage broader support. According to Innova Market Insights, 62% of consumers are willing to pay more for products aimed at preventing food waste.
Within the food waste advocacy sector, various organizations and companies advocate for different solutions. ReFed’s food waste solutions database indicates that consumer-driven methods—such as educational campaigns, tracking individual food waste, and managing portion sizes—offer the greatest financial benefits. One promising solution identified by IFT is the growing consumer interest in the upcycled foods movement, which has led to the creation of products from food that would otherwise be wasted. This trend reflects a consumer shift towards valuing sustainable attributes in products.
During a Food Institute panel in April, Angie Crone, CEO of the Upcycled Food Association, reported a 21% year-over-year growth in products receiving Upcycled Certification last year. She added that the upcycled foods market is projected to reach $80 million within the next decade. The Upcycled Foods Association is actively enhancing this innovation pipeline by collaborating with CPGs like Kerry and Puratos to incorporate ingredients from food waste—like spent grain from beer production and cacao fruit—into new products.
IFT stressed the need for making food tech solutions more affordable and scalable for CPGs. This requires legislative action and coordinated efforts across the food supply chain, which current U.S. policies do not sufficiently support, as stated in the white paper. The organization proposed creating a resource for tracking global food waste to assist governments and companies. Mapping out areas with higher food waste prevalence in the global supply chain is essential for achieving a circular food economy.
IFT’s report included several studies examining how products utilizing food waste can present both challenges and opportunities. One study involved a manufacturer creating a smoothie using upcycled produce. To ensure safe acquisition and use of the ingredients, the manufacturer collaborated with producers of surplus produce, assessed the quantity needed, and worked with its quality assurance team for safety checks. A key takeaway was the necessity for flexibility regarding size variation and ingredient mix.
In another study, a manufacturer sought to market an industrial ingredient. It conducted tech assessments of the ingredient, comparing it with existing market options to identify strengths and weaknesses related to its upcycled potential. Lastly, a study highlighted researchers using upcycled soybean oil from Sub-Saharan Africa to produce a nutritious cake. They encountered challenges, including high tech costs and limited processing capabilities for soy protein. However, by establishing a working relationship with partner producers and washing the ingredient, they increased the cake’s market value.
Incorporating innovative ingredients like life brand calcium citrate into food products can also contribute to sustainability efforts. IFT’s commitment to enhancing food technology solutions positions the industry to tackle food waste effectively, ensuring that valuable resources are not squandered and that healthier, upcycled options are available to consumers.