The upcycling of food waste to make new products from staple foods to snacks is emerging as an increasingly popular strategy among food firms in the Asia Pacific region to maximise the potential of production processes.
Singapore-based Confetti Snacks’ fruitful venture in the US has given the firm a better understanding of differing consumer demands in the East and West, as well as a boost for its APAC expansion ambitions.
Working alongside the Almond Board of California, Mattson is showing the potential of using almond hulls in food and beverage applications, as the upcycling food and beverage trend continues to pick up steam, Al Banisch, chief strategy and client engagement...
Dr Tom Simmons, founder and CEO of The Supplant Company, spent a decade in academic research around waste reduction before turning his attention to create a high fibre sugar that cooks, bakes and caramelises just like traditional sugar, but with fewer...
Singapore healthy snack company Boxgreen is launching a beverage brand called Imperfect Drinks to upcucle food waste and provide work experience for ex-offenders.
Online ‘wonky bread’ subscription platform Earth & Wheat has become the first business to partner with Hermes, employing its Stay Fresh delivery to get parcels to customers the next day.
