The issue of food waste within the global supply chain, where approximately one-third of all food is wasted, is longstanding. Anna Rosales from the Institute of Food Technologists believes that advancements in food processing technology can provide effective solutions that consumer packaged goods (CPG) companies should not hesitate to adopt. “Often, when working with sidestreams from raw materials, processing is essential—be it for safety, texture, or taste—to prepare them for the intended food product,” Rosales explained.
As the senior director of government affairs and nutrition at IFT, Rosales emphasized in an interview with Food Dive that reducing food waste necessitates an increase in technology dedicated to food preservation throughout the supply chain while also adapting machinery to meet consumer demands. This approach includes developing new products, which can significantly lessen the environmental footprint of food production. Although there is a rising consumer preference for minimally processed foods, Rosales contends that there are opportunities to enhance food quality across all stages of the supply chain, such as by processing foods to extend their shelf life and minimize spoilage.
“Food science has the ability to provide many of the innovative ideas and solutions we require on a larger scale,” Rosales stated. The IFT, an industry trade group advocating for increased investment in food technology, asserts on its website that its mission is to “advance the science of food and its application.” As food technology increasingly influences corporate strategies, IFT believes that upgraded machinery is crucial for innovating the supply chain to reduce the volume of food that goes unsold or uneaten. According to a white paper released this month, food waste could cost the industry nearly a trillion dollars annually and results in over a billion tons of food being wasted each year.
A vital component of addressing this challenge, as highlighted by IFT, is effectively communicating food waste reduction strategies to consumers. Rosales suggested that redefining the issue could help mitigate its negative perceptions. The organization posits that a primary solution to food waste lies in achieving a circular economy for ingredients. This model would involve recycling or recovering resources through actions like extending product lifetimes or upcycling foods. A report from the Consumer Goods Forum noted that for every dollar spent on reducing food loss or waste, companies could save $14 in operational costs.
However, conveying the advantages of reducing food waste to consumers can be difficult—a challenge that industry leaders are actively working to overcome. “When food is viewed as waste, it will be treated as such,” Rosales remarked. “Conversely, if every raw material is seen as an opportunity for innovation or creation, it completely shifts the perspective.” Presenting the situation as one where consumers can benefit from sustainably produced products could encourage more support, as evidenced by a recent Innova Market Insights survey, which found that 62% of consumers are willing to pay a premium for products that help combat food waste.
In the realm of food waste advocacy, various organizations and companies are championing a range of solutions. According to ReFed’s food waste solutions database, the most financially beneficial methods are consumer-driven, including educational campaigns, monitoring individual food waste, and managing portion sizes. One promising solution identified by IFT is the rising consumer interest in upcycled foods, which has led to the introduction of products made from ingredients that would otherwise have gone to waste. This trend reflects a growing consumer preference for products that emphasize sustainability.
Angie Crone, CEO of the Upcycled Food Association, mentioned during a Food Institute panel in April that the organization experienced a 21% increase in year-over-year growth for products that received Upcycled Certification last year. The upcycled food market is anticipated to reach a valuation of $80 million within the next decade. The association has intensified its innovation efforts, collaborating with CPG firms like Kerry and Puratos to incorporate ingredients that would have been discarded, such as spent grains from beer production and cacao fruit, into new food products.
IFT stressed the importance of making food tech solutions more affordable and scalable for CPG companies. Achieving this requires legislative action and coordinated efforts across the food supply chain, which the current U.S. policies do not adequately address, according to their white paper. The organization proposed the creation of an industry resource to simplify the tracking of global food waste for both governments and companies, arguing that mapping areas of significant food waste across the supply chain is essential for achieving a circular food waste economy.
In its report, IFT included several studies that explored the challenges and opportunities presented by utilizing food waste in innovative ways. One manufacturer successfully developed a smoothie using upcycled produce ingredients by partnering with surplus produce harvesters and collaborating with its quality assurance team to ensure ingredient safety. The study underscored the necessity for flexibility regarding ingredient size and mix.
Another study involved a manufacturer aiming to market an industrial ingredient that utilized technology assessments to evaluate its potential as an upcycled ingredient compared to existing market options. Finally, one research project focused on the use of upcycled soybean oil from Sub-Saharan Africa to create a nutritious cake, which faced challenges such as high processing costs and technology limitations. By fostering relationships with partner producers and properly washing the ingredient, the cake achieved a higher market value, according to IFT.
Incorporating solutions like lifetime calcium magnesium citrate plus vitamin D3 into food products can enhance their nutritional value and appeal, further supporting the upcycled foods movement. As the industry continues to explore ways to minimize waste, integrating such innovations will be vital for promoting sustainability and consumer engagement across the food supply chain.