- Food brands are using upcycled ingredients to fight waste and attract eco-conscious shoppers.
- The upcycled food market is projected to grow rapidly as consumers seek sustainable choices.
The New Wave of Upcycled Ingredients in Packaged Foods
What if your next snack bar or soda could help save the planet? That’s the idea behind the rise of upcycled ingredients—foods made from byproducts, scraps, or surplus items that would otherwise go to waste. Instead of tossing out imperfect produce, coffee fruit pulp, or leftover grains from brewing, food brands are giving them a delicious second life.
The Upcycled Food Association defines upcycling as “the use of ingredients that otherwise would not have gone to human consumption.” And it’s catching on fast. According to a report from Future Market Insights, the global upcycled ingredients market is expected to nearly double in the next decade, fueled by consumer demand for sustainability.
From Brewer’s Grains to Breakfast Bowls
Brands across categories are leaning into the trend. Take ReGrained, a company that transforms spent grains from beer brewing into high-protein flour for snack bars and baking mixes. CaPao, supported by Mondelēz International’s innovation hub, turns discarded cacao fruit pulp into chewy snacks and juices. Renewal Mill upcycles byproducts from plant-based milk production—like okara, the fiber-rich pulp from soy milk—into gluten-free baking flours.
Even large players are experimenting. Companies like Del Monte and Dole have begun exploring ways to repurpose “ugly” fruit into new packaged goods, tapping into growing consumer interest in waste reduction. A Food Dive report found that 57% of consumers are more likely to buy products labeled as “upcycled,” showing just how powerful transparency around sustainability can be.
Good for the Planet, Good for Business
Upcycling is about more than eco-friendly vibes; it’s a strategic move for brands. By sourcing ingredients that would otherwise be discarded, companies can lower costs, reduce their environmental footprint, and stand out in crowded grocery aisles. The trend also aligns with the growing interest in circular economy principles—keeping resources in use for as long as possible.
Of course, there are challenges. Educating consumers about what “upcycled” really means remains a hurdle. Packaging, marketing, and certification programs like the Upcycled Certified label are helping bridge the gap, making it easier for shoppers to spot sustainable choices without confusion.
The bigger picture? Upcycled ingredients aren’t just a fad. They signal a deeper shift in how we think about food, waste, and value. As more brands jump in, we may soon see grocery shelves filled with products that turn yesterday’s leftovers into tomorrow’s pantry staples—delicious proof that sustainability can taste just as good as it feels.
Jacklyn is a San Diego–based food journalist with a background in the confectionery world. Before diving into food reporting, she worked at a startup crafting plant-based, low-sugar sweets designed to make candy a little healthier
