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Challenges for Upcycled Foods: Definition, Inclusion in the Food Waste Management Hierarchy and Public Acceptability
University of Borås, Faculty of Textiles, Engineering and Business.
University of Borås, Faculty of Textiles, Engineering and Business.
University of Borås, Faculty of Textiles, Engineering and Business.ORCID iD: 0000-0003-1131-9925
2021 (English)In: Foods, E-ISSN 2304-8158, Vol. 10, no 11Article, review/survey (Refereed) Published
Sustainable development
According to the author(s), the content of this publication falls within the area of sustainable development.
Abstract [en]

Upcycled foods contain unmarketable ingredients (e.g., damaged food produce, by-products and scraps from food preparation) that otherwise would not be directed for human consumption. Upcycled food is a new food category and thus faces several challenges, such as definition development, inclusion in the food waste management hierarchy and public acceptability. This review provides an overview of these three challenges. The upcycled food definitions have been developed for research, food manufacturers, and multi-stakeholders use. Thus, there is a need for a consumer-friendly definition for the general public. A simplified definition is proposed to introduce these foods as environmentally friendly foods containing safe ingredients that otherwise would not have gone to human consumption such as damaged food produce, by-products and scraps from food preparation. Moreover, an updated version of the food waste management hierarchy has been proposed by including the production of upcycled foods as a separate waste management action that is less preferable than redistribution but more favourable than producing animal feed. Furthermore, consumer sociodemographic characteristics and beliefs, as well as food quality cues and attributes, were identified as crucial factors for the public acceptability of these foods. Future research should address these challenges to facilitate the introduction of upcycled foods.

Place, publisher, year, edition, pages
2021. Vol. 10, no 11
Keywords [en]
upcycled food, waste to value food, value-added surplus food, valorised food, food waste management hierarchy, GLYCEMIC INDEX, TO-VALUE, QUALITY, PRICE, HEALTH, QUANTIFICATION, ATTRIBUTE, CONTEXT, SCALE, APPLE
National Category
Food Science Food Engineering
Research subject
Resource Recovery
Identifiers
URN: urn:nbn:se:hb:diva-27016DOI: 10.3390/foods10112874ISI: 000725260400001Scopus ID: 2-s2.0-85119914645OAI: oai:DiVA.org:hb-27016DiVA, id: diva2:1619563
Available from: 2021-12-13 Created: 2021-12-13 Last updated: 2023-05-11Bibliographically approved
In thesis
1. Upcycled food: a strategy for food waste management and a challenge for food choice motives
Open this publication in new window or tab >>Upcycled food: a strategy for food waste management and a challenge for food choice motives
2023 (English)Doctoral thesis, comprehensive summary (Other academic)
Place, publisher, year, edition, pages
Borås: Högskolan i Borås, 2023
Series
Skrifter från Högskolan i Borås, ISSN 0280-381X ; 138
Keywords
upcycled food, waste-to-value food, upcycled food choice motives, upcycled food nutritional characteristics, upcycled food environmental characteristics, upcycled bread
National Category
Food Science
Research subject
Resource Recovery
Identifiers
urn:nbn:se:hb:diva-29587 (URN)978-91-89271-96-8 (ISBN)978-91-89271-97-5 (ISBN)
Public defence
2023-06-09, C203, Allégatan 1, Borås, 10:00 (English)
Opponent
Available from: 2023-05-15 Created: 2023-03-30 Last updated: 2023-05-15Bibliographically approved

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Moshtaghian, HaniehBolton, KimRousta, Kamran

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