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Challenges for Upcycled Foods: Definition, Inclusion in the Food Waste Management Hierarchy and Public Acceptability
Högskolan i Borås, Akademin för textil, teknik och ekonomi.
Högskolan i Borås, Akademin för textil, teknik och ekonomi.
Högskolan i Borås, Akademin för textil, teknik och ekonomi.ORCID-id: 0000-0003-1131-9925
2021 (engelsk)Inngår i: Foods, E-ISSN 2304-8158, Vol. 10, nr 11Artikkel, forskningsoversikt (Fagfellevurdert) Published
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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.

sted, utgiver, år, opplag, sider
2021. Vol. 10, nr 11
Emneord [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
HSV kategori
Forskningsprogram
Resursåtervinning
Identifikatorer
URN: urn:nbn:se:hb:diva-27016DOI: 10.3390/foods10112874ISI: 000725260400001Scopus ID: 2-s2.0-85119914645OAI: oai:DiVA.org:hb-27016DiVA, id: diva2:1619563
Tilgjengelig fra: 2021-12-13 Laget: 2021-12-13 Sist oppdatert: 2023-05-11bibliografisk kontrollert
Inngår i avhandling
1. Upcycled food: a strategy for food waste management and a challenge for food choice motives
Åpne denne publikasjonen i ny fane eller vindu >>Upcycled food: a strategy for food waste management and a challenge for food choice motives
2023 (engelsk)Doktoravhandling, med artikler (Annet vitenskapelig)
sted, utgiver, år, opplag, sider
Borås: Högskolan i Borås, 2023
Serie
Skrifter från Högskolan i Borås, ISSN 0280-381X ; 138
Emneord
upcycled food, waste-to-value food, upcycled food choice motives, upcycled food nutritional characteristics, upcycled food environmental characteristics, upcycled bread
HSV kategori
Forskningsprogram
Resursåtervinning
Identifikatorer
urn:nbn:se:hb:diva-29587 (URN)978-91-89271-96-8 (ISBN)978-91-89271-97-5 (ISBN)
Disputas
2023-06-09, C203, Allégatan 1, Borås, 10:00 (engelsk)
Opponent
Tilgjengelig fra: 2023-05-15 Laget: 2023-03-30 Sist oppdatert: 2023-05-15bibliografisk kontrollert

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