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Story: How beanless coffee is brewing sustainability in the coffee
Feature Story: From fryers to flyers: Can fried chicken oil redefine aviation?
Q&A: Waste not, want more: The movement turning byproducts into breakthroughs
NEWS | Ingredients
Plant-based alternatives: New approaches to price parity
More and more consumers expect plant-based alternatives to deliver high-quality eating enjoyment at fair prices. This expectation is clear from multiple market research studies. The Planteneers company of Ahrensburg, Germany, shows how manufacturers can meet the demand, using plant-based sausage and cold cuts as examples.
Planteneers developed its fiildMeat S 111404 system to make affordable plant-based foods accessible to as many people as possible without compromising on quality, texture, or flavor. The system enables the manufacture of cold cut alternatives like lyoner, fleischwurst, and salami and is based on functional plant proteins combined with hydrocolloids. To provide a cost-optimized solution, Planteneers first identified the price drivers. As Product Manager Rebecca Bohlmann explains, “We could most readily leave out the modified starch. Of course, that meant we needed to substitute for the starch functionality. In plant-based sausage and cold cuts, starch prevents syneresis. We achieve the same effect through a clever combination of the other hydrocolloids.”
The good sliceability of the final cold cut products was also an important consideration in the choice and optimum dosing of the hydrocolloids, since the products need to slice cleanly and evenly on big high-speed slicers
Making optimum use of protein functionality
Alongside the right choice of hydrocolloids, the proteins are important. This system uses soy and pea proteins from Europe. Soy protein features good
functionality, an attractive amino acid profile, and a neutral taste. European provenance also means short transportation routes for the raw material, and as a concentrate soy protein is less heavily processed than an isolate. Pea protein has proven a good adjunct, as it gives the final product the necessary firmness and stability.
However, the use of soy protein concentrate also brings with it special challenges. Its somewhat darker color compared to the isolate can be compensated with coloring foods. Rebecca Bohlmann: “Since these are typically not very heat-stable, the dosage form and amount need to be very precisely adapted to the end product in order to give plant-based cold cuts a fresh, natural color.”
The processing technology is of central importance for an appealing texture. “It’s all about the right shear in the cutter and the ideal processing temperature,” says Bohlmann. “Our technologists and applications researchers at the Stern Technology Center simulate and test the production process on pilot plants. This let us develop a cost-optimized recipe for plant-based cold cuts that also meets consumer expectations in terms of flavor, color, and texture.” Additional storage testing ensures that the final products keep these qualities through their entire storage period to the end of the best-before date.
In fiildMeat S 111404, the synergies and interactions between the ingredients are used to maximum effect. The basic compound provides the typical firmness and texture of various cold cut specialties. The desired variety-specific properties of the final product are adjusted with the help of added components. Thanks to this modular structure, manufacturers get products tailored to market demands and consumer preferences. Best of all, these cold cut alternatives fit consumer budgets.
Planteneers will continue to follow this approach. Among its current developments are cost-optimized solutions for convenience foods like plant-based alternatives to chicken breast, nuggets, burgers, and meatballs. The company also offers various kinds of steak, including marbled products.
HERZA Schokolade goes
in for colourful variety and culinary nostalgia
Exciting new creations with a “wow” effect or a return to traditional recipes? Consumers want both, as a study by Innova Market Insights shows – “Wildly inventive” and “Tradition reinvented” are two of the top trends for the coming year. HERZA Schokolade addresses these trends with attractive chocolate pieces. At BIOFACH 2025, the company is presenting colourful Compound Pieces in organic quality, as well as small Organic Nougat Chocolate bits. Sister company SternLife is also addressing trendy indulgence with a new Organic DELUXE Protein Bar that meets the growing demand for high-end snacks with added health value.
Colourful Compound Pieces for ultimate flavour sensations
Worldwide, around 43 percent of consumers are looking for unusual creations that offer ultimate flavour sensations, according to Innova trend research. With the colourful new Compound Pieces, baked goods and baking supplies, manufacturers can meet consumer wishes. The Compound Pieces, which are also offered in vegan, are based on cocoa butter. Their colourful variety is attained with natural food colours, and they give cakes and tortes – fresh or frozen – a special touch as garnish. Packaged as monoproducts on supermarket shelves, they also provide new inspiration for home bakers.
“Brightly coloured organic deco products have thus far not really been present on the market. So we’re very happy that we could add these cheerful new pieces to our production line,” says HERZA Product Developer Bodil Reimers. “With these new Compound Pieces, we’re filling a gap and bringing in a fresh approach. The product range stands not only for innovative food production but also for indulgence and joie de vivre that we would like to share with our customers.”
Organic Nougat Chocolate: Reinterpreting a classic
Crafted of the finest milk chocolate and high-quality hazelnut nougat, the Organic Nougat Chocolate pieces combine different textures and flavours. Worked into chips, chunks or other shapes, these gently melting pieces enhance ice cream, porridge, baked goods and muesli. The vegan versions use tiger nut flour instead of whole milk powder.
Here again, the company is filling a gap in the market, as neither organic nor vegan nougat chocolate was heretofore available. With these new small pieces, HERZA is opening up new possibilities while at the same time supporting the trend of nostalgic indulgence. According to Innova’s trend survey, almost two-thirds of consumers would like to try new products with traditional flavours. “With the plant-based version we have reinterpreted the traditional nougat,” comments Carsten Braumann, Head of Business Unit Chocolate. “The classic version in organic is also a hit. Initial product presentations with key accounts were very positive.”
Sternlife: Organic DELUXE Protein Bar with special added value
Trendy indulgence is also a focus of SternLife. With its new organic protein bars, the company is serving the growth market for these bars while also addressing the “Ingredients and Beyond” Innova Top Trend for 2025. This trend reflects a clear consumer desire for high-quality ingredients and health benefits. Protein products are reaching a new level, and the SternLife Organic DELUXE Protein Bar is a prime example of this.
Coated in crunchy dark chocolate, the bar features not just high protein and fibre content but also great taste, with its creamy filling in raspberry-vanilla or peanut and its topping of crunchy crispies. “With the new bar, conventional brands can now market to consumers who want organic,” says Business Unit Director Marc van Essen. “At the same time, organic brands can add high-end protein bars to their line, likewise marketing to new target groups.” The Organic DELUXE Protein Bar brings together a seductive taste experience with health benefits. It thereby delivers the added value that vendors want for their brands, whether store brands for drugstores and retail, lifestyle or organic brands.
NEWS | Packaging
Sustainable labeling: Henkel presents pressure-sensitive adhesives at LabelExpo
Digital labels printed on Pernod Ricard’s drinks bottles will offer consumers information and clear, actionable guidance around responsible drinking
Pernod Ricard, the world’s leading premium spirits company of brands such as Chivas Regal, Ballantine’s, Jameson, Absolut, and Beefeater Gin, has today introduced e-labels on bottles in Cambodia for the first time. The initiative, which follows the recent success of launches in Singapore and Vietnam, helps adults of legal drinking age make informed decisions about whether and how much to drink. It marks an important step in the industry’s commitment to introducing National Drinking Guidelines in Cambodia for the first time, providing accurate and balanced information on alcohol and health as an essential tool for reducing harmful drinking.
From today, 80 percent of Pernod Ricard’s spirits and wines sold in Cambodia will be produced with the e-label. Accessible via a QR code printed on the back label of Pernod Ricard products, this allows consumers in Cambodia to quickly access detailed product information in both English and Khmer. By scanning the QR code with any mobile device, consumers will be directed to a dedicated webpage offering geo-localized insights about the product, including ingredients, nutritional facts, responsible drinking guidelines, and information on health risks.
Crucially, this includes recommended alcohol drinking guidelines based on international benchmarking to help inform individuals of the legal drinking age on
how to minimise health risks associated with drinking alcohol. For most healthy adults, drinking within recommended limits is consistent with a balanced and healthful lifestyle. Drinking guidelines play an important role in this process and encourage positive choices and drinking that is moderate, responsible, and consistent with a balanced and healthful lifestyle. Most countries that have issued national alcohol drinking guidelines advise men to consume no more than two standard drinks a day (or 20 grams of pure alcohol) and for women to consume no more than one standard drink a day (or 10 grams of pure alcohol). The move responds to consumer demand for easy-to-access product information to support informed choices about alcohol consumption.
This comes as Cambodia proposes a new draft of alcohol legislation for the first time, including a legal purchase age for alcohol use to better protect minors from accessing alcoholic beverages. Today Cambodia is one of the few countries in the world without a minimum Legal Purchase Age (LPA). As a leading name in the wine and spirits sector, Pernod Ricard has long championed the actions taken by the Royal Government of Cambodia to put in place an LPA at 18 years old. The new e-label launch forms a crucial step in supporting the government’s ambitions to build a better-informed, healthier society.
Mr. Daren Ong, Managing Director of Pernod Ricard Cambodge, comments: “Customer-centricity drives everything we do at Pernod Ricard. Our digital
label is a direct response to consumer demand for clear, accessible product information in Cambodia. With easy-to-understand content in Khmer, we provide actionable guidance to help consumers make informed choices. As the first to roll out digital labeling across our entire portfolio, we are setting a new industry standard as well as creating awareness about the risks associated with harmful consumption. We are committed to evolving this platform with industry partners and consumers to ensure greater engagement and impact.”
This digital-first initiative is the first of its kind globally within the wine and spirits industry. It forms part of the company’s wider sustainability and responsibility agenda in the region, which sets a new benchmark in aligning corporate growth with responsible business and sustainable development. Pernod Ricard continues to contribute to alcohol harm reduction through targeted interventions, with 93% of its 160 markets having contributed to a local or global responsible drinking initiative in 2022.
Packaging |NEWS
Over the years, the company has been actively involved in global efforts to prevent and reduce the harmful use of alcohol through collaborations with industry stakeholders, governments, civil society, and consumers worldwide. Initiatives such as the ‘Drink More Water’ campaign have encouraged young adults to drink in moderation, and the 2021 “Power of No” campaign worked with government agencies, NGOs, and community organisations to shift the cultural conversation around drunk driving – reaching six million people across Cambodia.
The introduction of the e-label marks a new benchmark for transparency within the alcohol industry, offering consumers in Cambodia more accessible and detailed product information for the first time. This shift is expected to encourage industrywide changes towards greater accountability, influencing standards to ensure a robust regulatory environment and facilitate new National Drinking Guidelines and a minimum Legal Purchase Age in Cambodia for a healthier, more sustainable future.
Sidel launches new Aseptic Knowledge Centre, sharing in-depth expertise with sensitive liquid food and drink manufacturers
Sidel has launched a new Aseptic Knowledge Centre on its website, dedicated to helping manufacturers meet the challenges of the growing market for healthy and nutritious long-shelf-life drinks, such as juices, isotonic, ready-to-drinks, teas, and liquid dairy products.
Through detailed case studies, expert insights, latest news, research, and sustainability commitments, Sidel shares in-depth information and expertise gained from over 50 years at the forefront of aseptic packaging innovation.
Innovations driving total food safety
Over the past 50 years, aseptic packaging solutions have evolved enormously from the early days of complex systems that required complete clean rooms to simple aseptic systems. Sidel Predis™ is an example of a revolutionary dry aseptic preform sterilisation system that sets a new standard. In this solution, the unique process ensures that the sterile zone is reduced to the container itself, running in a regular blow moulding environment, and easy to operate.
NEWS | Packaging
Within Sidel’s Aseptic Knowledge Centre, manufacturers can discover Sidel’s line safety and performance credentials, exploring how innovative solutions, such as aseptic combined systems, ensure the highest levels of safety and product integrity.
Sidel shares its experience in packaging design and industrialisation. An example is the new ultra-small, ultra-light PET bottle design for liquid dairy products, which offers an increased competitive advantage for manufacturers; this is one of the many bottle design innovations related to sensitive products from Sidel.
“Food safety and extending product shelf life are top priorities for the aseptic packaging industry,” says Damien Fournier, VP Sensitive Portfolio at Sidel. “With the launch of the new online Aseptic Knowledge Centre, Sidel is sharing expertise and leadership in aseptic packaging with customers, potential clients, and the broader industry. Our goal is to showcase how ongoing innovation and advancements in aseptic technology can address these key concerns.”
Operational efficiency enhanced by agile performance and intelligent systems
As the sensitive drinks market evolves, the demands of both consumers and regulatory bodies are creating new challenges and opportunities that need to be addressed quickly. Sidel’s Aseptic Knowledge Centre is designed to give manufacturers information about the most agile and flexible aseptic solutions to help them stay ahead of industry challenges.
Flexibility is at the heart of Sidel’s systems, which allow for quick changeovers and can adapt to various packaging formats. Changes – from easy manual adjustments to fully automated solutions – can be made while maintaining sterility, allowing production sequences to be optimised, quickly and efficiently. Operational efficiency can also be achieved through
Redefining
the integration of smart technologies that provide real-time monitoring and data-driven insights to optimise production processes. At Sidel, this is notably delivered through Qual-IS™, a revolutionary, smart, dynamic quality supervisor that uses advanced traceability and data analytics to always sustain the highest quality while streamlining and facilitating laboratory processes thereby also reducing the risk of human error.
Aiming for simplicity and sustainability
In addition to in-depth information about specific innovative aseptic solutions and intelligent systems, Sidel’s new Aseptic Knowledge Centre is a hub for information and resources about wider opportunities to support the aseptic packaging industry.
Information about Sidel’s commitment to sustainability can be found in the new hub, which highlights both the transition from PET to recycled PET and specific aseptic technologies that can minimise environmental impact through reduced energy consumption and minor waste.
The Aseptic Knowledge Centre also highlights the user-friendly design of the Sidel systems, which simplify maintenance and reduce downtime, ensuring long-term reliability and cost efficiency for customers.
“Sidel’s extensive experience in sensitive drinks positions us as the go-to partner for manufacturers seeking to enhance operational efficiency in the increasingly competitive aseptic market,” adds Damien Fournier. “Our new Aseptic Knowledge Centre provides a wealth of resources, including case studies and expert insights, highlighting the innovation, expertise, and support we offer as a trusted partner to our aseptic customers.”
paper strength: Mondi and Dobis innovate with lighter, paper shopping bags containing recycled fibres
• Mondi is partnering with Dobis to enhance the efficiency of producing sustainable paper shopping bags for the fashion, fast food, and retail sectors.
• Dobis is leveraging Mondi’s expertise in paper grades and recycled content to optimise quality and reduce weight.
• The collaboration has resulted in reduced material consumption, improved print quality for Dobis, while maintaining high standards of strength.
Mondi, a global leader in sustainable packaging and paper, has collaborated with Dobis to increase efficiency in the production and reduce paper grammages of their paper shopping bags for the fashion, fast food, and retail industries.
Dobis, a Polish converter specialising in the production of paper bags, has long been known for its focus on production efficiency and modernised operations.
Packaging |NEWS
In its quest for excellence, Dobis has leveraged Mondi’s expertise to optimise its paper grades and successfully reduce paper weight without sacrificing the strength and print quality required for premium shopping bags. By transitioning to lighter-weight papers, Dobis has not only been able to reduce material consumption but also improve print quality and achieve clearer results with less ink, supporting the company’s sustainability goals.
Gerhard Pachler, Regional Sales Director Speciality Kraft Paper at Mondi, says: “Over the past three years, Dobis has relied on Mondi’s broad portfolio of paper products, ranging from 100% fresh fibre to papers with recycled content. The collaboration has helped us to do extensive research to test and select the ideal papers for different applications so that Dobis can meet its high quality and efficiency standards.”
Mondi supplies Dobis with a wide range of papers for converting, one of them being Mondi’s Eco/Vantage range. Eco/Vantage Light Fashion, which is made from 100% recycled fibres, is perfect for fashion and gift bags. Eco/ Vantage Kraft Pro, with a recycled content of 20 percent and ISEGA food approval, is ideal for fast food and grocery applications. Eco/Vantage Kraft Classic, with a recycled content of 50 percent, combines strength and printability for food and fashion packaging, perfect for Dobis’s needs.
Arkadiusz Starzyński, Sales Director at Dobis, says: “With Mondi, Dobis is pushing the boundaries of sustainable paper bags. By using Mondi’s Eco/Vantage paper with water-based inks, Dobis has achieved high-speed production with lower ink consumption and lower costs. In addition, by optimising the paper quality, we have minimised glue consumption during folding and gluing, thereby achieving our sustainability goals.”
Functional, personal and sustainable: SVZ lays out its 3 top food and beverage trends for 2025
Premium fruit and vegetable ingredients supplier SVZ sets out its predictions of the essential trends that will shape the food and beverage (F&B) industry in 2025. With an emphasis on nutritional value and how it can be further supported by fruit and vegetable ingredients, SVZ’s three top trends reflect how consumers see F&B products as more than just fuel –but as routes to improved well-being, a greener, fairer economy and even authentic self-expression.
1. Back to basics: Fundamental nutrition
SVZ’s first top trend is consumers’ return to fundamental nutritional truths. Half a decade on from the COVID-19 outbreak, the connection between diet and health remains a central topic. Most Europeans report that they eat more healthily now than five years ago, but even so, many still worry about making the right choices amid a sea of conflicting advice. In France, 51 percent of those surveyed by Mintel stated they felt pressure to eat and drink healthily. Pair this statistic with another from the same report, which shows that around one in five respondents are attracted to core nutritional claims such as high fibre, vitamin, or mineral content, and the ‘fundamental nutrition’ trend has started to take shape.
“Shoppers are overwhelmed and wary of vague or complex nutritional claims,” comments Johan Cerstiaens, Commercial Director at SVZ. “Instead, they want options with clear, common-sense benefits that reflect the basics of nutrition. A great example is products which help consumers reach their recommended daily intake of fruits and vegetables. It’s a claim valued by more than a third of shoppers, but real fruit puree or vegetable juice is also a great source of natural flavour and nutrition, too.”
2. The ‘so-what’ consumer: Rebellion takes
centre stage
Directly challenging the much-discussed ‘nutritionabove-all-else’ attitude, 2025 will be the year of the rebellious food and beverage consumer. This theme is defined by personal expression, imperfections and guilt-free consumption. While some address their dissatisfaction with diet trends by going back to basics, others are taking a more radical approach. For instance, 34 percent of French shoppers believe ‘life is too short’ to worry about specific food and drink choices, while worldwide, 43 percent of consumers state they want to see more indulgent and ‘crazy’ food and drink creations. New-year trend predictions from Mintel, FMCG Gurus and Innova Market Insights all reference these rebels who prioritise gratification over righteousness.
“This trend is so interesting because it presents several different routes to success,” Cerstiaens continues. “On the one hand brands can lean into the conventionbucking aspect with wild and wonderful flavour combinations, but on the other they could focus on authenticity by demonstrating how their products align with key consumer values, such as plant-based eating or ethical sourcing.”
3. Supply and demands: Food safety, security and sustainability
SVZ’s final 2025 trend relates to the impact of geopolitical and climate-related disruptions on the food and beverage segment. From major political events to increasingly volatile weather events, global supply chains are under pressure – and shoppers are taking notice. Between on-shelf shortages and the rise of ‘skimpflation’ reports of consumer concern are unsurprising, with 77 percent of Italian adults, for instance, believing that climate change will affect the availability of supermarket products in their lifetime. In fact, globally, two-thirds of shoppers state that sustainability is more important to them now than it was two years ago, suggesting that this is a purchase driver that will only continue to grow in importance.
“While it may not always be the easiest of topics, at SVZ we know no discussion about the future of food and beverages is complete without addressing sustainability and security of supply,” states Cerstiaens. “Through our daily operations, we have a seen genuine determination, from farm to fridge, to build a fairer, greener and more efficient global food system. Rather than being discouraged by current challenges therefore, as a sector we should be inspired to collaborate across the supply chain, drive innovation in natural ingredients and adopt sustainable sourcing strategies that help keep the F&B industry climate-resilient.”
NEWS | Industry
dsm-firmenich unveils ‘Milky Maple’ as the Flavor of the Year 2025, bringing comfort and connection with every sip and bite
A harmonious blend of creamy milk and rich maple, ‘Milky Maple’ captures a global desire for warmth, indulgence, and well-being in 2025.
dsm-firmenich, a global leader in nutrition, health, and sustainable innovation, proudly announces ‘Milky Maple’ as its Flavor of the Year for 2025. This unique creation taps into two beloved trends: the creamy softness of milk mixed with the rich, natural sweetness of maple. The blended flavor provides a sense of calm and contentment and can be incorporated into a wide range of applications.
“As food and beverage trends shift toward comfort, nature, and personal wellbeing, people increasingly gravitate towards flavors that offer a taste of familiarity, balance, and connection,” said Maurizio Clementi , Executive Vice President of Taste, Texture, and Health at dsm-firmenich. “’Milky Maple’ delivers on this demand – it is a soothing embrace that draws people into a world of warmth and indulgence.”
The maple movement
Maple, long cherished as a North American dietary staple, is rapidly expanding its presence worldwide. Since early 2019, dsm-firmenich’s trend analysts have observed maple transcending geographic and cultural boundaries, gaining popularity as a versatile ingredient across Europe, Asia, and beyond. Maple’s adaptability is evident as it moves beyond syrup to influence an array of culinary creations, from baked goods to savory dishes.
“Maple is evolving from a regional favorite to a global flavor phenomenon,” said Jeffrey Schmoyer, VP of Human Insights at dsm-firmenich. “Its ability to offer a feeling of coziness and its versatility have driven its momentum across diverse cultures and cuisines.”
Mapping Milky Maple’s rise to the top
Maple as a flavor traces its roots back to the sap of select maple tree species – most notably the sugar maple – that flourish in cool, northern climates. As a naturally derived ingredient, maple sap offers a unique sweetness with warm, earthy undertones, making it an attractive alternative to traditional sweeteners and an essential part of the ‘brown note’ flavor family.
“Maple is going mainstream,” said Mikel Cirkus, Senior Director, Foresight & Design at dsm-firmenich. “Candy Cap Mushroom – a natural forest product with a distinctive maple aroma – is already prized by chefs as a flavoring for baked goods, ice cream, confectionary and even beer. This mushroom, part of the Milk Cap group, mirrors the appealing ‘brown note’ qualities of maple, satisfying consumer mood for food that is deeply entrenched in nature.”
The creamy allure of milk is also enjoying a surge in popularity, especially in Asia, where its smooth taste
and texture provide a perfect pairing for maple’s sweetness. This growing trend underscores milk’s timeless ability to evoke nostalgia and simplicity, further reinforcing ‘Milky Maple’ as both a flavorful and immersive sensory experience.
Crafting the ultimate Milky Maple moment
Developing the ideal ‘Milky Maple’ flavor requires a combination of sweetness, creaminess, and balance, and dsm-firmenich’s capabilities can be leveraged to create a delectable milky maple base. For example, TasteGEM® 3D Essentials technology can accentuate the natural sweetness of maple. For plant-based applications, SMART MILK flavors and DYNAROME® DA innovations expertly replicate the creamy, buttery taste and rich texture of traditional milk that perfectly complements maple’s depth. Whether for dairy or plant-based innovations, dsm-firmenich’s advanced solutions can unlock the full potential of this versatile flavor.
What’s more, ‘Milky Maple’ closely aligns with the highly anticipated Pantone Color of the Year 2025 from
Pantone. The world-renowned authority on color has named the shade ‘PANTONE 17-1230 Mocha Mousse’ as the top trending color for 2025. With their warmth, richness, and indulgent associations, both color and flavor point to a growing tendency for consumers to enjoy small, meaningful moments over the coming year.
“Milky Maple’ is an invitation for people to pause and savor a moment of pure warmth and decadence” said Maurizio Clementi, Executive Vice President of Taste, Texture, and Health at Client. “This flavor is a journey – and a gentle reminder of the joy, comfort and connection that can be found in simple pleasures.”
Ohly opens state-of-the-art Customer Innovation Center
Ohly, a leading global supplier of yeast-based ingredients and culinary powders, is pleased to announce the opening of their new Customer Innovation Center, located just outside Chicago, in one of the most active regions in the US food industry. The cutting-edge facility is designed to accelerate close collaboration with customers and partners through on-site concepting and solution development across the food and nutrition space.
Fully equipped with a modern sampling lab and stateof-the-art test kitchen, the new centre stocks Ohly’s entire range of yeast ingredients and specialty powders to facilitate rapid testing and development. Ohly’s Customer Innovation Center boasts an array of commercial equipment to mimic industry processes, including combi-convection cooking, frying, meat processing, snack coating, and blast chilling. It provides a space where customers can work with Ohly’s application team on refining tailored recipe solutions and developing new ideas in line with the latest food trends. In addition, there is an analytical lab for testing the key parameters of ingredients and formulations, along with a suite of meeting and ideation spaces that allow for collaboration, training, and trend presentations.
Aaron Rasmussen, Head of Global Applications, who led the build project, explained, “We are committed to working closely with our partners and customers. The new Customer Innovation Center is a purpose-built space that delivers an exceptional customer experience. We have assembled everything we need to quickly find the right product so that our partners and customers can bring new and exciting products to the market more efficiently.”
Following a recent ribbon-cutting event for employees, the application team is now finalising preparations to welcome customers and distributors early in the New Year. Nancy Zacca, Taste & Texture Platform Director, added, “We are grateful to Aaron and his dedicated Application Team for making this possible. We look forward to welcoming our valued partners and customers to demonstrate the quality, versatility and impact of our taste improvement and flavour delivery ingredients. We are excited to see the innovative solutions that will emerge from this space.”
Use of AI should be declared on food and beverage labels, say consumers
Most consumers believe that food and beverage manufacturers should declare if a product has been made with the assistance of artificial intelligence (AI), new research shows.
In a survey commissioned by Ingredient Communications and conducted by SurveyGoo, 83 percent of respondents agreed that companies should declare on a product’s label if it has been designed or manufactured with the help of AI technology.1 More than half of all those surveyed – 55 percent – agreed with this assertion strongly, and only four percent disagreed with it altogether.
Nearly two-thirds of respondents (64%) said they believed that food and beverage products made with the help of AI technology should not be described as ‘natural’ – with 12 percent disagreeing with this. There was also strong support for regulation, with 78 percent of respondents agreeing that the Government should introduce laws controlling the ways food and drink companies can use AI technology to design and manufacture their products. Just six percent disagreed with this.
A majority of respondents (52%) agreed with the general point that AI technology is a positive development that will benefit humanity, with 21 percent disagreeing. However, when asked how they felt about the use of AI specifically to design and produce food and beverage products, fewer respondents (42%) said they felt positively about this, with 27 percent saying they felt negatively.
Just under half of respondents (44%) said they believed that a food or beverage product made with the help of AI might be less safe to consume. However, they were split on whether they would be more or less likely to buy a food or beverage product made with the help of AI. Just over a quarter (26%) said they would be more likely to do so, with 29% stating they would be less likely.
The survey also revealed a distinct generational split. A majority of Generation Z and Millennial respondents felt positively about the use of AI in the food industry (65% and 57%, respectively). The corresponding figure among Generation X and Boomers was markedly lower – 44 percent and 25 percent, respectively.
Richard Clarke,
Managing Director of Ingredient
Communications, commented: “Many food and
Automation
beverage companies have rushed to embrace the benefits of AI technology but it’s important they take care to consider how consumers feel about this. We’ve seen a huge backlash against AI in the arts and entertainment business. To avoid the same fate, food and beverage manufacturers should pause to reflect on whether they are being sufficiently transparent about their use of AI.”
He continued: “As we saw 30 years ago with the furore over the safety of genetically modified crops, it’s easy for misinformation to spread and stir up fear. Food and beverage companies would be wise to implement a communications strategy to ensure the public is kept informed about the ways in which they harness the power of AI tech.”
Other takeaways from the survey included 79 percent of respondents agreeing that savings made by food and beverage companies through the use of AI should be passed on to shoppers in the form of lower retail prices.
However, sentiment shifted if this came at the expense of employment, with 40 percent considering it unacceptable if the use of AI technology to design and manufacture a food or beverage product meant somebody lost their job – even products were cheaper as a result. A third of respondents (33%) considered this an acceptable outcome.
1 Online survey of 1,040 consumers in the UK and USA, conducted October 2024
NEWS | Automation
Santan and Soft Space take inflight retail to new heights
Santan, the inflight catering and food and beverage subsidiary of Capital A, in collaboration with Soft Space Sdn. Bhd. (Soft Space), the world’s leading fintech-as-a-service (FaaS) provider, is proud to unveil a major upgrade to its inflight retail solution, Fasspos. This innovation reaffirms Santan’s commitment to revolutionising the inflight dining and shopping experience.
Since 2020, Santan has been at the forefront of adopting technological solutions to improve inflight operations, becoming the first to implement SoftPOS technologyfor contactless payments on AirAsia flights. The Fasspos system empowers AirAsia cabin crew with a streamlined, all-in-one solution for inventory tracking, in-seat orders, and payment processing.
Building on this foundation, the latest upgrade introduces Zebra Technologies’ enterprise-grade ET45 tablets to enhance Fasspos’ capabilities. The tablets feature larger, easy-to-navigate displays and robust Near-Field Communication (NFC) technology, reducing transaction times by over 50%. These features enable cabin crew to focus on providing exceptional customer service, ensuring passengers
enjoy a seamless delivery of Santan’s signature meals and beverages.
Catherine Goh, CEO of Santan, said, “At Santan, we are always striving to enhance the inflight experience, and technology plays a pivotal role in making it truly seamless. By integrating innovative solutions like Fasspos, we elevate the overall guest journey while empowering our cabin crew to work more efficiently. This ensures the smooth delivery of our delicious Santan offerings, transforming every flight into a memorable experience for our passengers.”
The introduction of the ET45 tablets also aligns with Santan’s broader vision of becoming ASEAN’s leading aviation supply ecosystem. With over 20 million inflight food and beverage units sold annually, the upgraded solution further supports Santan’s goal of delivering high-quality, efficient service across AirAsia’s extensive network.
Joel Tay, CEO of Soft Space, said, “Fasspos’s unique dual ordering and payment functionalities on one device will streamline AirAsia’s inflight sales operations, shorten transaction times, improve cost efficiencies and could potentially boost sales transactions on all of AirAsia Group’s fleet of airplanes.”
Christanto Suryadarma, Sales Vice President for Southeast Asia (SEA), South Korea, and Channel APJeC, Zebra Technologies, added, “We are thrilled to partner with Soft Space and Santan to enhance the inflight retail experience for AirAsia’s passengers. Our enterprise-grade tablets are specifically designed for robust performance and durability, fastest Wi-Fi and cellular speeds with Wi-Fi 6 and 5G and builtin barcode scanner and NFC, yet lightweight. This makes them ideal for the demanding environment of inflight operations.
By integrating our technology with Soft Space’s innovative Fasspos solution, we are empowering AirAsia’s cabin crew to deliver efficient and seamless service, ultimately elevating the overall customer experience. This collaboration underscores our commitment to providing cutting-edge technology that meets the evolving needs of the airline industry, enabling smoother transactions and unlocking new potential for ancillary revenue streams.”
The global in-flight retail market is set to grow to US$11 billion by 2032 from US$7.2 billion in 2022, with a compound annual growth rate (CAGR) of 5.45 percent during the period. The industry is expanding because of the increased travel trends after the pandemic, the rising popularity of high-tech planes, and the proliferation of online distribution channels. The convenience of in-flight shopping is increased by the availability of a wide range of goods, including food and beverages, perfumes, gifts and crafts, apparel and accessories, books and periodicals.
Yeastup secures CHF 8.9M in Series A and launches innovative production site
The Swiss-based pioneer isolates high-quality protein and fibres from natural yeast at an industrial scale
Yeastup AG extracts highly functional ingredients from brewers’ spent yeast using its patented process. This breakthrough innovation isolates protein, betaglucan and mannoprotein in a single industrial process. These high-quality, functional products have a wide range of application possibilities in the food, nutraceutical and cosmetic industries. The funding of CHF 8.9M enables the company to establish a largescale production site in Switzerland with the capacity to upcycle over 20,000 tons of brewers’ spent yeast annually.
The facility will repurpose a former dairy site, requiring limited CAPEX while leveraging top-standard equipment. “We are pleased to collaborate with Yeastup, whose innovative process not only brings new life to our facility but also demonstrates how existing dairy infrastructure can be successfully utilized for the alternative protein sector. We see this as an opportunity to reposition ourselves and explore innovative pathways together with Yeastup,” says Ralph Perroud, CEO of Cremo, Switzerland’s secondlargest dairy producer.
The vegan yeast-based protein Yeastin® combines high biological value (PDCAAS* of 1, comparable to egg protein) with excellent functionalities. Its good solubility and neutral taste sets it apart from most other proteins on the market. All ingredients from Yeastup are produced in an ecology-friendly way. The protein production, for example, requires 74 percent less CO₂ than the production of an alternative pea protein, making it a truly green choice. Its fibres (Upfiber®), consisting of beta-glucans and mannoproteins, have advanced functionalities such as optimum gelling and water-binding properties, serving as a healthy ingredient for dietary supplements and functional foods.
Scaling across Europe and globally
Yeastup has established several strategic partnerships in supply and engineering to ensure cost competitiveness. The new production site is critical in meeting the significant market demand, turning it into revenue and profit. Moreover, it will serve as the reference site for global scaling efforts. Dr. Martin Hahn, Head of Global Emerging Platforms and Technologies at Gelita AG, sees good reasons for supporting Yeastup’s technological approach: “Yeast-based ingredients have the potential to transform how alternative products are developed
and produced. Yeastup provides proteins and fibers, allowing customers to create tailored solutions and optimize ingredient lists and functionalities. We were particularly impressed by their knowledgeable and motivated Team”.
Various significant investors have joined the cap table, such as Beyond Impact1, Gentian Investments2, Newtree Impact3, and Angel House4. Additionally, Yeastup is supported by several renowned family offices from Switzerland and abroad. “We invested into Yeastup because their upscaling process results in significantly better products and economics compared to others in this space,” said Benoît de Bruyn, Managing Director of Newtree Impact and designated new Board Member of Yeastup.
Differentiation through innovation
In addition to winning the prestigious SEIF Award5 and the TechTour6 in 2023, Yeastup has secured a total of CHF 2.45 million in grants, combining economic support from Innosuisse and regional development funding from the canton of Bern. “Yeastup outperformed the competition at the SEIF Award because the management team is highly experienced and has demonstrated the ability to create a profitable business model while contributing to sustainability,” says Mariana Christen Jakob, former Managing Director of the SEIF organisation.
“As a former food technologist in brewing and startup entrepreneur in the functional food space, it’s incredibly rewarding to see how our groundbreaking innovation has convinced consumers, partners, and investors. There are so many compelling reasons why this makes sense for all stakeholders. This support motivates me and the entire team to go the extra mile for Yeastup,” says Daniel Gnos, CEO of Yeastup.
NEWS | Processing
Campaign launched to raise awareness for EU organic food in Hong Kong, showcasing sustainable farming and processing
As Hong Kong consumers increasingly prioritize health and sustainable lifestyles, EU organic food, with its strict production standards and exceptional quality, is gradually becoming a favoured choice in the Hong Kong market.
To further raise awareness for EU organic food and the sustainable agricultural concepts behind it, the three-year project “European Organic: Nurturing Nature, Nourishing You,” supported by the EU, successfully held a trade workshop on November 4, 2024, at the Nature Discovery Park at K11 Musea in Hong Kong.
At this event, professionals from the food sector in Hong Kong were invited to learn more about the high quality standards and wide product range that EU organic stands for.
The green commitment of EU Standards: Why choose EU organic?
EU organic food not only surpasses conventional agricultural products in quality, but its core advantage lies in strict production and certification standards. EU organic agriculture adheres to sustainable development principles, avoiding chemical pesticides and synthetic fertilizers while maintaining soil health and biodiversity through natural methods. This green production approach not only helps combat climate change but also creates a healthy habitat for wildlife.
By avoiding synthetic fertilizers and maintaining healthy soil, EU organic agriculture contributes significantly to reducing carbon emissions. Choosing
EU organic food helps Chinese consumers enjoy safe and healthy products while supporting global climate protection and sustainable development efforts.
Dual assurance of environment and quality: The rigorous certification of EU organic food
The certification of EU organic food covers all areas, including crop production, horticulture, livestock farming, and aquaculture. All certified EU organic foods must comply with the EU’s strict organic agriculture regulations, ensuring they meet organic standards throughout the production, processing, and trading stages. EU organic agriculture prohibits the use of genetically modified organisms and chemical pesticides, controlling pests through natural methods. These strict regulations ensure that EU organic food is not only safe and reliable but also positively impacts the environment and biodiversity.
The
EU organic label and Naturland Certification: A transparent trust system
The EU organic label, known as the “European Leaf” logo, symbolizes the EU’s commitment to nature and sustainable development. Products bearing this label must contain at least 95% organic agricultural ingredients and fully comply with EU organic production standards. Each product is subject to annual inspections by independent thirdparty organizations, ensuring transparency in its production, processing, and sales processes. This certification system provides consumers with a trustworthy guarantee regarding the source of the products.
The transformative potential of upcycled food in Asia’s sustainability journey
Asia, home to more than half the world’s population, faces unique challenges in balancing its growing food demand with sustainability goals. Food waste—a staggering 931 million tons annually, according to UNEP—is a critical issue across the region, burdening ecosystems, economies, and societies. Amid this crisis, the upcycled food movement is emerging as a powerful solution, offering a pathway to reducing waste, conserving resources, and fostering innovation.
The global upcycled food industry is on a robust growth trajectory. Valued at $54.5 billion in 2022, it is projected to reach $94.6 billion by 2032, growing at a compound annual growth rate (CAGR) of 5.7 percent. This growth reflects the increasing demand for sustainable food solutions, especially in regions like Asia, where innovative approaches to food security and waste management are crucial.
What is upcycled food? A sustainable innovation explained
Upcycled food is more than a buzzword. For those whose work revolves around food and sustainability, it’s a solution at the intersection of environmental stewardship, innovation, and resource efficiency. It involves transforming food by-products, surplus, or imperfect ingredients that would otherwise go to waste into new, high-value products.
Unlike recycling, which often breaks materials down to their base components, upcycling preserves the integrity and value of the original ingredients, elevating their value in the process. This practice aligns with circular economy principles by keeping resources in use for as long as possible and reducing the environmental footprint of food production.
Upcycled foods in Asia: A fusion of tradition and innovation
Asia’s cultural heritage of minimizing waste aligns seamlessly with the modern upcycled food movement. Combining traditional practices with technological advancements, the region offers innovative solutions to the food waste crisis.
Soy-based innovations
In Japan and China, soybean pulp (okara)—a byproduct of soy milk and tofu production—is repurposed into cookies, crackers, and even plant-based protein powders. These products retain the high fiber and protein content of the original soybeans while reducing waste from soy processing.
Fruit peel transformations
In Indonesia and the Philippines, fruit peel waste is being converted into healthy beverages and bio-
packaging materials. Mango peels, for instance, are rich in antioxidants and find use in nutrient-dense beverages.
Spent grain applications
Breweries in South Korea and Japan are repurposing spent grains from beer production into granola bars, crackers, and baking flour. These products not only minimize industrial food waste but also introduce unique flavors to the market.
Rice husk utilization
Rice husks, a by-product of Asia’s rice mills, are being used to create gluten-free noodles and dietary fiber supplements, reducing agricultural waste and offering healthier food options.
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The consumer perspective: Upcycled foods gaining acceptance
Consumer interest in upcycled foods is surging, driven by growing environmental awareness. According to reports, 99 percent of consumers recognize food waste as a significant issue, with 71 percent linking it to the climate crisis. Furthermore, 97 percent of shoppers view supermarkets that stock upcycled foods favorably, while 63 percent express a preference for dining at restaurants that prioritize waste reduction.
Benefits of upcycled food: Beyond waste reduction
Upcycled food offers multidimensional benefits, addressing some of Asia’s most pressing challenges:
Reducing environmental impact
Upcycled food production diverts waste from landfills, reducing greenhouse gas emissions. By utilizing byproducts like fruit peels or spent grains, it conserves resources such as water and energy, minimizing the environmental footprint of food production.
Supporting local economies
Farmers and food producers benefit by generating revenue from surplus or imperfect produce. For
instance, small-scale farmers in India sell rejected fruits to manufacturers, who then create upcycled products such as juices and snacks.
Driving innovation
Upcycled food is spurring innovation across the food industry. From new culinary applications to sustainable packaging solutions, the movement is fostering creativity and sustainability.
Scaling upcycled food in Asia
Despite its potential, upcycled food faces several challenges in Asia:
• Limited awareness: Consumer education is crucial for widespread adoption.
• Regulatory barriers: Uniform standards are needed across countries to facilitate growth.
• Technological gaps: Many small enterprises lack access to advanced processing technologies.
However, the opportunities outweigh the obstacles. Governments, businesses, and NGOs are increasingly supporting initiatives to promote upcycled food, recognizing its role in achieving sustainability goals.
Towards a sustainable future
The upcycled food movement is transforming Asia’s approach to sustainability, food security, and economic resilience. As the industry continues to grow—driven by consumer demand, technological advancements, and supportive policies—it holds the promise of a more sustainable, equitable, and innovative food system.
By embracing upcycled foods, Asia is not only tackling its food waste crisis but also setting a global example of how innovation can turn challenges into opportunities for a better future.
References:
• United Nations Environment Programme (UNEP)
• Global Market Insights
• National Center for Biotechnology Information (NCBI)
• Food and Agriculture Organization (FAO)
• Mattson 2021 Study on Food Waste
KOSMODE HEALTH
Rethinking waste: How food waste valorisation is revolutionising sustainability and innovation
By Cath Isabedra
When we talk about food waste, the focus often falls on its environmental toll. But what if we flipped the narrative to see waste not as refuse but as a resource with immense potential? Enter food waste valorisation, a process that transforms food byproducts into high-value materials, driving innovation and sustainability.
As Florence Leong, Kosmode Health’s Co-founder and Director, shares, “Giving crops a second life, after the first round of food production, by using spent grains is not an option. It is a critical imperative to address immediate nutritional needs of the population without subjecting future generations to an existential threat.” This powerful perspective underscores the urgency and opportunity within food waste valorisation.
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The untapped goldmine Upcycling with purpose: The role of innovation
Food waste valorisation challenges the long-held view of waste as a liability. By applying cost-efficient extraction techniques, the company transforms spent barley grains (SBG) into protein- and fibrerich products. These byproducts, often treated as disposable, are instead repurposed into functional foods that address health conditions like diabetes and weight management.
Highlighting this, Florence explains, “Spent grains collected in a food-grade manner after the first round of food production by large corporations like Nestlé contain higher concentrations of protein and fibre than whole unspent grains from the supermarket.” This revelation not only changes perceptions but also unlocks a path to sustainable nutrition.
Innovation in food waste valorisation goes beyond creating new products—it’s about reshaping the food system. Kosmode Health’s W0W(R) Noodle, made from spent barley grains, exemplifies this. Clinically tested to have zero glycemic response, this functional staple food supports low-carb diets and improves cardiometabolic health.
“This is about solving health issues without burdening the planet,” notes the founder. “We are demonstrating that functional food security challenges can be addressed by using crops twice instead of once.” This dual-purpose approach showcases how valorisation bridges sustainability with health innovation.
Breaking barriers: Overcoming challenges in valorisation
Despite its promise, food waste valorisation isn’t without hurdles. The scalability of processes like those at Kosmode Health depends on infrastructure and collaboration. “Spent grains are currently used as animal feed or fertiliser and are not collected in a food-grade manner. Harnessing all spent grains would involve investments in equipment and changes in standard operating procedures,” Florence explains.
Additionally, consumer perceptions require careful management. Transparency is key. “By highlighting that spent grains are sourced from food-grade production processes, not kitchen waste, we’ve received positive responses,” she shares. Building trust is crucial to mainstreaming upcycled products in the market.
A bigger vision: Valorisation as a global imperative
The ripple effects of food waste valorisation extend beyond individual companies. Scaling these practices globally could drastically reduce greenhouse gas emissions. Kosmode Health estimates valorising the 38 million tonnes of SBG produced annually could cut 39 million tonnes of CO2 emissions—a reduction equivalent to removing 8.4 million cars from the road for a year.
Looking ahead, the founder envisions a future where “the challenge of feeding the exploding and aging population with adequate nutrition, without burdening the earth, drives the growth of a repurposed category within the functional food market.” This vision isn’t just about innovation. It’s about survival.
Turning potential into progress: A collective responsibility
Kosmode Health’s work reveals a profound truth: food waste valorisation isn’t merely an option—it’s a necessity. Whether by supporting upcycled products or advocating for policy changes, individuals, businesses, and governments all have a role to play.
“Start small, think big,” advises Florence. “Don’t be satisfied with preventing dumping; be obsessed with maximising value—there is no greater value than human health and life.”
The conversation begins here. How can we, as consumers, entrepreneurs, and policymakers, reshape the future of food and sustainability? Let’s stop thinking of waste as the end of the line and start seeing it as the beginning of something extraordinary.
With insights from Florence Leong. Florence, Co-Founder of KosmodeHealth Singapore, is an ex-pharma executive turned MedTech start-up mentor and entrepreneur. Driven by a mission to sustain health of people without trading off planetary health, Florence is pushing for responsible use of earth’s resources. For grown crops to be used twice, instead of once, by repurposing spent materials left over after the primary round of food production for human nutrition, even food as medicine for blood sugar and weight control.
How beanless coffee is brewing sustainability in the coffee industry
Every morning, billions of people around the globe reach for their coffee cups, eager for that first sip of energy and comfort. Yet, behind this beloved ritual lies a brewing crisis—climate change is threatening coffee production, pushing prices to historic highs, and leaving the industry scrambling for solutions. Soon, this beloved beverage may become a luxury rather than a daily staple.
For Jake Berber, co-founder and CEO of Prefer, these challenges inspired a bold innovation: beanless coffee.
Combining upcycling, fermentation, and flavor technology, Prefer transforms how we experience coffee while tackling critical sustainability issues.
Addressing rising costs with innovation
Coffee prices are boiling over, thanks to erratic weather in major producing regions like Brazil and Vietnam. Supply chain disruptions have sent costs soaring to near half-century highs, threatening the accessibility of this cherished beverage. Coffee is now trading at near half-century highs, making it increasingly inaccessible to the average consumer. For big coffee buyers, this means tighter margins and tougher decisions.
As Berber explains, “Coffee is actually getting to the point where these large coffee purchasers could no longer buy coffee and then sell it to their mass market consumers at a price where their consumer will buy, and the company still makes margins.” This economic reality is reshaping the future of coffee, compelling the industry to seek innovative solutions.
Berber emphasizes the importance of keeping coffee accessible.
“We really want to make sure it’s always available for the mass market.”
He envisions a future where coffee remains a daily joy for all, not a luxury for a few. Prefer’s solution? Beanless coffee that captures the essence of a traditional brew but sidesteps the bean altogether. Prefer’s beanless coffee offers the same rich flavors and aromas as traditional brews without relying on coffee beans. By providing an affordable and sustainable alternative, Prefer ensures that coffee lovers worldwide can keep enjoying their morning pick-me-up without breaking the bank.
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Upcycling as a path to sustainability
Prefer starts by upcycling byproducts from food production, such as spent barley and soy pulp. These local ingredients, sourced in Singapore, are converted into coffee-like products through exclusive fermentation and roasting techniques. This method not only decreases food waste but also lowers the environmental impact of coffee production.
“Our technology recreates the exact same aroma volatiles and flavor molecules found in coffee, just using other sources of ingredients to get there,” Berber shares. The process involves fermentation and roasting, yielding a versatile product that works for instant coffee, ready-to-drink beverages, and even espresso machines. It’s innovation brewed with sustainability at its core.
But the journey wasn’t instant. Over 18 months of rigorous research and development went into perfecting the product. Berber recalls the challenge: “Consumers will not budge on taste. If you’re innovating, it must taste just as good if not better.” The result? An oat latte with a 95% acceptance rate and a product that seamlessly blends with traditional coffee, winning over skeptics and coffee aficionados alike.
Redefining the future of coffee
Prefer’s beanless coffee isn’t just about flavor—it’s a lifeline for an industry under siege. By reducing the carbon emissions, water usage, and land requirements of traditional coffee cultivation, it offers a sustainable path forward. And with regulatory changes like the European Union’s deforestation rules on the horizon, Prefer’s model is ahead of the curve.
Yet, this is just the beginning. Prefer has ambitions far beyond coffee. Using the same upcycling and fermentation technologies, the company plans to tackle other climate-threatened flavors, from cacao to hazelnut. “We’re actually a flavors company, not a coffee company,” Berber says. “We’re just starting with coffee.”
As the world’s taste for coffee evolves, Prefer is leading the charge, balancing tradition with innovation. By transforming food waste into a sustainable coffee experience, they’re proving that the future of coffee doesn’t have to come at the expense of the planet—or our wallets.
So, tomorrow morning, as you sip your coffee, consider this: the next great cup may not come from a bean but from bold innovation and a commitment to sustainability.
Co-Founder & CEO, Prefer
Originally from Austin, Texas, the 27-year-old Jake Berber’s foray into Prefer can easily be surmised by his goal of combating the world’s #1 problem of our lifetime, climate change.
Born in a close-knit family that often engaged in the outdoors and sports, Jake was a natural at tennis and was soon scouted by a University in Los Angeles where he played and studied neuroscience for four years. As he got deeper into the field, creating solutions for mental health issues felt like an opportune next move, with the hopes of striking a huge impact on the world.
Following graduation, Jake worked at a string of biotech companies including Gilead Sciencesa research-based biopharmaceutical company where he worked as a Consultant working to optimise efficiency. When the opportunity to further himself elsewhere came, he soon found himself in Tel Aviv working for Newton Tech, a med-tech start-up. Faced with the reality of timeintensive testing in the medical realm, he started to long for an opportunity where he’d be able to impact modern problems at a faster pace. This
eventually led him to focus his efforts in fighting climate change and subsequently joined Good Seed Ventures as an Investment Analyst where his work surrounding sustainability innovation ignited a new goal.
Looking to start something of his own, Jake took the leap from Tel Aviv University and moved to Singapore to finish his entrepreneurship MBA at NUS Business School. Knowing that he would need a partner and investment backing to get his entrepreneurial journey going, Jake signed up for the Entrepreneur First programme, where he would eventually meet Co-Founder, Ding Jie Tan (DJ). As the pair connected, the duo aligned with the potential of fermentation technology as their key to sustainable food innovation - backed by DJ’s expertise in fermentation, and Jake’s understanding of the market from an investment perspective.
Upon setting their mind to focus on fermentation, they soon realised the untapped opportunity of bean-free coffee, because of climate change’s negative impact on the coffee supply chain and the rising global demand of coffee, especially in Asia. Within just a few months, prototypes were developed right out of DJ’s kitchen using byproducts of bread and soy, and wheat. While the product was still being refined, the pair managed to raise investments from Entrepreneur First and Enterprise Singapore, and would eventually land them in Nurasa - where they would be able to utilize its labs to scale-up their big idea.
Garnering attention for both its environmental impact and potential to reshape the coffee supply chain, his day-to-day role at Prefer involves him donning multiple hats from handling business development leads as well as handson work in marketing, legal, and more. From its nascent stages of a 2-man team to now, a 5-man start-up, Jake describes running a company as demanding but satisfying, especially since beanfree coffee was and still is, uncharted territory.
As Prefer gains momentum, Jake envisions expanding their portfolio to address other climate-sensitive crops, and for their coffees to include other flavours. Through Prefer, he wants to continue to bridge his passion for science, sustainability, and startups, contributing to a future where innovation shapes a more resilient and eco-friendly global food system. Outside of his entrepreneurial pursuits, Jake recounts his experience as a moonshiner dabbling in meadmaking at home in Texas proudly and enjoys the occasional game of paddle tennis.
Jake Berber
Innovating food for a better future
Food innovation has taken centre stage in a world where sustainability and health-consciousness are reshaping consumer expectations. Glico Asia Pacific, whose commitment to creating products that balance taste, nutrition, and environmental responsibility, sets a powerful example for the industry.
Almond Koka’s journey began with a simple yet ambitious goal: to make the health benefits of almonds more accessible to consumers in a format that is both enjoyable and environmentally conscious. With almonds being a cornerstone of Glico’s product history, their expertise in working with this ingredient shaped the evolution of this beverage.
In this conversation, Hidesaki Nagahisa, Chief Operating Officer of Glico Asia Pacific , delves into the transformative approaches behind their latest plant-based offerings, exploring how upcycling, cutting-edge food science, and a focus on transparency is redefining what we eat and how we make it.
Almond Koka addresses a growing demand for lactose-free and plant-based alternatives. Could you walk us through the research and development process that led to this product, particularly how you managed to balance taste, texture, and nutritional value in a market that often struggles with these aspects in plant-based beverages?
Glico has a long history with almonds, an ingredient our founder, Ezaki Ri-ichi, recognised for its health benefits and taste. Since the 1955 launch of Almond Glico and later Almond Peak in 2011, we continue to innovate with almonds. In 2014, we launched Almond Koka after years of development, our natural next step as we aim to bring the nutritious benefits of almonds to even more consumers
In order to ensure we uphold the taste and quality our consumers love, we conducted extensive experimentation during the initial research and development phase of Almond Koka to achieve a satisfying taste, smooth texture, and balanced nutritional profile. We explored various almond roasting techniques and grinding methods to achieve the ideal flavour profile and paste consistency that maintains the nutritional value of almonds while offering a great taste.
With Almond Koka, we are excited to introduce a product that embodies both the rich, wholesome flavour of almonds and the convenience of a drinkable format, making it accessible to everyone. This launch is a testament to our commitment to innovating with natural ingredients while staying true to Glico’s promise on quality and taste. We look forward to seeing Almond Koka become a cherished choice for health-conscious consumers seeking the goodness of almonds in every sip.
Almond-based drinks are often compared to other plant-based alternatives like oat or soy milk. How does Glico ensure that Almond Koka not only stands out but also offers unique health benefits or functionalities that differentiate it from other plantbased products?
At Glico, quality and innovation are central to everything we do. These principles guide us and influence all aspects of our product development and manufacturing processes. With Almond Koka, we selected premium almonds and carefully crafted a formulation to deliver essential nutrients including Vitamin E to meet 100% daily requirement, low calories, and low sugars, differentiating it from other plant-based options while aligning with our brand purpose of “Healthier days, Well-being for life.”
Moreover, our unique formulation of Almond Koka incorporates dietary fibre, promoting digestive health — an added benefit aligned with the needs of today’s health-conscious consumers. We have paid close attention to taste and consistency, creating a product that is as delicious as it is nutritious. By focusing on quality and consumer well-being, Almond Koka sets a
new standard in plant-based beverages, serving as a delicious choice for a healthier lifestyle.
Consumer health is becoming a major focus in product development. Can you explain how Glico is leveraging cutting-edge food science and technology to optimise the nutritional profile of products like Almond Koka? Are there any specific innovations in the formulation or production process that stand out?
At Glico, we prioritise the nutritional quality of our products by leveraging advancements in food science and technology. With Almond Koka, we utilised automation and innovative ingredient formulation to maximise the health benefits while preserving our standards for taste and quality. We developed our in-house roast-to-perfection and grind-to-smooth methods to ensure that we deliver not only the rich flavour of almonds but also the optimal texture, all while preserving the full nutritional profile of almonds.
We also collaborate with industry experts and research institutions to integrate emerging insights from food science, enabling us to offer nutritious, enjoyable products that meet evolving health trends.
Almond Koka is positioned as a nutritious, plantbased option. What specific health benefits have you prioritised during development, and how do you ensure that these benefits are backed by scientific research? Could you share insights into any partnerships with health or nutrition institutions that have influenced the product’s development?
Almonds have long been known for their numerous health benefits, such as supporting heart health and reducing blood pressure. Their versatility and nutritional profile have made almonds a staple ingredient throughout our product history at Glico.
With the launch of Almond Koka, our aim was not only to highlight specific health benefits but also to enhance the accessibility of these benefits. Whole almonds, while nutritious, can pose challenges for certain individuals, particularly young children, and older adults, who may struggle to incorporate them into their diets due to their hard texture. This accessibility issue inspired us to explore alternative forms of almonds that could provide the same health benefits in a more easy-to-consume format.
Our proprietary almond paste production method was developed to retain most of the nutrition, a key factor that led to the evolution of our production technology during the research phase.
In 2022, we collaborated with the Agency for Science, Technology, and Research (A*STAR) to study the benefits of almonds in paste form, which allowed us to better understand their potential advantages compared to whole almonds.
The results of this study reinforced our understanding of
the health benefits associated with almond paste, the key ingredient in Almond Koka. By leveraging almond paste, we can offer a product that is not only easier to consume but also retains the nutritional integrity of almonds. This innovative approach underscores our commitment to making healthy options more accessible to everyone, ensuring that more individuals can enjoy the benefits of almonds as part of their daily diet.
Incorporating health into product development often requires balancing consumer preferences with nutritional goals. How does Glico integrate real-time consumer insights to drive product iterations for Almond Koka and other health-focused offerings? Are there innovative tools or data analytics that Glico uses to achieve this?
We understand that incorporating health into product development requires a careful balance between consumer preferences, taste, and nutritional goals. To achieve this, we actively integrate real-time consumer insights into product development. This allows us to track evolving consumer tastes and adjust our formulations for products like Almond Koka.
We leverage a variety of innovative tools, market research, and data analytics to gather and analyse consumer feedback, market trends, and preferences. By continuously monitoring these insights, we can make informed decisions that align our product development with evolving consumer expectations.
Additionally, our dedicated research and development teams work collaboratively to iterate based on consumer feedback, ensuring our products meet both taste expectations and health standards, ultimately creating offerings that resonate with today’s health-focused lifestyles.
With the rise in demand for functional foods and beverages, consumers are not just looking for “healthy” products but for those that offer specific benefits like immune support, gut health, or cognitive enhancement. How is Glico innovating to meet these more targeted consumer needs, and where does Almond Koka fit into this broader trend?
At Glico, we are committed to advancing functional foods and beverages that align with the rising health consciousness of our consumers. Through rigorous research, development, and innovation, we strive to create products that can enhance our consumers’ overall well-being. For instance, we have refined our core Pocky series by incorporating whole wheat into our biscuit sticks, which not only increases their nutritional value but also improves their texture. Additionally, we recently launched our Pocky Crushed Fruits Series in Singapore which incorporates real fruit bits on the coating of the biscuit sticks, elevating both the flavour profile and the nutritional content of our offerings. Almond Koka exemplifies our latest innovation and signifies the introduction of our new dedicated health and
wellness product vertical. With added fibre and 100% Vitamin E daily requirement topping the nutritional benefits of almond, we are looking after the gut health and beauty regime of our consumers. We are enthusiastic about exploring further opportunities within this segment and remain steadfast in our commitment to meet the evolving needs and preferences of our consumers.
In the context of sustainability, sourcing almonds can sometimes raise environmental concerns. How is Glico addressing these concerns, and what innovative steps are being taken to ensure Almond Koka is not only healthy for consumers but also sustainable for the environment?
At Glico, we are committed to fostering a more sustainable society by establishing both mid- and long-term goals in four key areas under the United Nations Global Compact: human rights, labour, environment, and anti-corruption. Our focus areas have been mapped out under 20 materialities in our CSR report.
We recognise the importance of sustainability in every aspect of our operations, including the sourcing of our ingredients for all our products and that includes Almond Koka. We also expect our suppliers to support and work with us in attaining our goals in these areas.
With the launch of Almond Koka, we are committed to ensuring that our almonds are sourced responsibly, prioritising both the health of our consumers and the well-being of the environment.
For Almond Koka, we work with reliable and reputable suppliers who share our commitment to sustainable practices from farm to market. Our commitment to sustainability also extends to our manufacturing processes, where we strive to ensure optimisation and efficiency in every step of the process to minimise our environmental footprint.
Beyond just delivering delicious and nutritious products, we are committed to making mindful choices that benefit both the society and the environment.
The global food industry is increasingly focused on transparency and clean-label ingredients. How is Glico addressing this shift in consumer preferences through its innovation pipeline, particularly in the formulation of Almond Koka? Could you share any challenges Glico has faced in maintaining transparency without compromising taste or product efficacy?
We recognise the growing consumer demand for transparency and clean-label ingredients in the global food industry. At Glico, we are committed to formulating products that not only meet these expectations but also deliver on taste and efficacy.
In the development of Almond Koka, we have prioritised the use of high-quality, well-recognized ingre-
dients that align with our clean-label philosophy. Our innovation pipeline focuses on transparency in our sourcing practices, ensuring that consumers can trust the origins and quality of our ingredients. We believe that clear communication about our ingredients helps build consumer trust and satisfaction.
However, navigating this landscape does come with challenges. Balancing transparency with the need to retain proprietary information in order to maintain flavour and product performance can be complex, but our research and development teams have invested in natural ingredients and formulations that meet our standards for both quality and flavour. This dedication to transparency allows consumers to confidently choose products that align with their values.
As the plant-based and dairy-free sectors evolve, new technologies, like precision fermentation and cellular agriculture, are emerging as potential disruptors. How is Glico preparing for these future shifts in food production technology, and how do you see Almond Koka and other plant-based solutions evolving in response to these trends?
Glico is actively monitoring advancements in the plant-based and dairy-free sectors, including new production technologies. Our approach is to remain adaptable to these shifts, ensuring that we can evolve with consumer needs and industry developments. As we continue to innovate, products like Almond Koka reflect our commitment to offering health-focused, plant-based solutions that align with evolving consumer needs.
As we explore new technologies, our focus remains firmly on quality and consumer well-being, aligning with our brand purpose of “Healthier days, Well-being for life.” We are excited about the possibilities of expanding our portfolio with more sustainable, health-focused offerings in the future.
Innovation that nourishes the future
As the global food industry evolves, the intersection of innovation and sustainability remains critical. Glico’s forward-thinking strategies offer a glimpse into a future where every ingredient is maximised, every process is optimised, and every product contributes to a healthier planet and population. Their commitment to upcycling and functional nutrition is a call to action for the food industry to embrace creativity and responsibility in equal measure. By reimagining food with purpose, companies like Glico are ensuring a brighter, more sustainable tomorrow—one innovation at a time.
FORTUNA COOLS
Sustainable insulation: A paradigm shift in the food delivery industry
In the 21st century, convenience is king, as made evident by the rapid evolution of food delivery over the last few years. This trend accelerated even more quickly following the COVID-19 pandemic. But in an era where environmental consciousness shapes consumer choices and business strategies, the food delivery industry faces a significant challenge: reducing its reliance on plastic packaging.
The surge in demand for delivered meals and perishables has spotlighted the urgent need for sustainable packaging solutions. Traditional packaging materials, particularly plastic foams like Expanded Polystyrene (EPS), have long dominated the market due to their lightweight and cheap price tag. However, their environmental toll is severe, with plastic foams polluting on land and at sea for generations to come. Amidst growing consumer awareness and regulatory pressures, the shift towards eco-friendly alternatives has become imperative.
Fortuna Cools’ introduction of Fortuna Coconut Liners in the Philippines marks a significant advancement in this direction, showcasing the potential of upcycled agricultural waste as a viable solution.
Words by Tamara Mekler, Co-founder & COO of Fortuna Cools
The problem with traditional packaging
The convenience of food delivery services comes at a high environmental cost. Traditional delivery packaging often relies on materials like Expanded Polystyrene (EPS), commonly known as styrofoam, which provides insulation and protection for food, pharmaceuticals, and other sensitive products. However, EPS is a brittle, lightweight plastic foam that easily breaks into small beads that persist in the environment, contributing significantly to landfill waste and marine pollution. Once discarded, EPS can take hundreds of years to decompose.
According to several environmental reports, it is estimated that Styrofoam takes up around 30 percent of landfill space by volume. The production process for EPS also emits greenhouse gases and other harmful pollutants, exacerbating its environmental footprint. The solution to the Styrofoam problem is transitioning to alternative materials.
Fortuna Coconut Fiber InsulationTM: A sustainable alternative
Fortuna Cools has tackled this issue head-on by developing a novel insulation material made with natural fibers that keeps ice frozen longer than plastics. This proprietary Fortuna Coconut Fiber InsulationTM is a biomaterial derived from discarded coconut husks. This agricultural by-product, typically considered waste by the coconut industry, offers a promising alternative to EPS. Coconut husks possess natural insulative properties, making them an excellent material for thermal packaging. The company’s proprietary process converts leftover husks into high-performance insulation panels that match EPS in terms of price and longevity, ensuring that food and other perishable goods are kept at optimal temperatures during transit. Fortuna’s process also allows for customization in packaging design, catering to a wide range of delivery needs without sacrificing performance or sustainability.
Fortuna’s Coconut Fiber material has a sustainable impact in two directions: the impact of upcycling the resource used to make the product, and the impact of replacing the plastic alternative. The first part is carbon storage, which represents the amount of carbon that can be stored by preventing the husks from ending up in the burn pile or waste heap. The second part is creating a product that is displacing the plastic alternative and, therefore, avoiding the CO2 emissions from plastic manufacturing. This win-win solution is based on the circular economy model.
Fortuna makes a range of insulated products featuring their Coconut Fiber Insulation
A circular economy for materials
The circular economy represents a transformative approach to production and consumption, contrasting sharply with the traditional linear model where materials are extracted, used, and then discarded. This sustainable model emphasizes the reduction, reuse, and recycling of materials to create a closedloop system, minimizing waste and the environmental impact of production. By keeping resources in use for as long as possible, the circular economy not only conserves natural resources but also reduces pollution and greenhouse gas emissions, promoting a more sustainable and resilient future.
All natural systems around us operate on a circular model, where every element serves a purpose, cycles continuously, and contributes to the health of the ecosystem. In nature, nothing is wasted: leaves that fall nourish the soil, water cycles through evaporation and rainfall, and animals contribute to the life cycle of plants through pollination and seed dispersal. This inherent efficiency in nature is both sustainable and regenerative, ensuring long-term ecological balance.
Fortuna and other circular economy innovators draw inspiration from these natural systems.
Advantages of coconut husk insulation
The introduction of coconut husk-based liners is not just a win for the environment but also for the local communities involved in its production. In the Philippines, over 10 billion coconut husks are discarded or burned annually, generating considerable CO2 emissions. By repurposing these husks for insulation, each Fortuna Coconut Liner prevents the emission of approximately 7.5kg of CO2 emissions. Additionally, this initiative provides an extra source of income for smallscale coconut farmers who can sell what was once wasted.
Furthermore, manufacturing these liners at local coconut oil mills has spurred job creation in rural areas, contributing to the economic vitality of these communities. This aligns with broader global goals of sustainable development by promoting economic growth and reducing environmental impact through innovative production practices.
As the saying goes, “waste is only waste if you waste it.” So, let’s choose not to.
Coconut husk collection prior to processing into insulation
Coconut plantations in the Philippines
Industry adoption: The role of partnerships
The success of sustainable innovations often hinges on adoption by major industry players. Grab Philippines, a leader in the on-demand delivery service in the region, has partnered with Fortuna Cools on a pilot project, integrating this eco-friendly insulation into their food delivery bags. This partnership not only proved the feasibility and effectiveness of these liners in real-world logistics but also set a precedent for other companies in the industry. By choosing sustainable packaging, companies like Grab can significantly reduce their environmental footprint and enhance their brand image among environmentally conscious consumers. The collaboration demonstrates Grab’s commitment to sustainable practices and positions them as a leader driving industry-wide change and setting a precedent for responsible business practices in Asia and beyond.
Looking forward
While the introduction of Fortuna Coconut Fiber Insulation is a promising development, widespread adoption across the industry will require overcoming several challenges, including scaling production to meet large demands, and shifting the perception that sustainable products are necessarily less performant or more expensive. Continued innovation and investment in infrastructure and education are crucial for addressing these challenges.
Moreover, government regulation will play a vital role in the transition to sustainable packaging. Styrofoam and other plastic bans are becoming more common globally and will force businesses to adopt new materials more quickly.
Biomaterials like Fortuna’s Coconut Fiber Insulation are just one solution to a massive plastic waste problem. As demand for delivery services continues to grow, the development and adoption of circular systems and other sustainable practices will be crucial for mitigating environmental impact while meeting customers’ needs. Corporate responsibility and entrepreneurial innovation will have to work hand in hand for environmental stewardship, paving the way for a more sustainable future.
About the Author
Tamara Mekler Co-founder & COO
Tamara is a Behavioral Biologist with an M.S. from Stanford in Sustainable Development. Before founding Fortuna Cools, Tamara worked in community-based conservation and environmental education in the United States and in her home countries, Spain and Mexico.
Turning waste into worth: How food upcycling is revolutionising sustainability
Every year, billions of tons of food are wasted globally, contributing to staggering environmental, social, and economic consequences. Amid this challenge, a revolutionary concept is gaining traction—food upcycling
Defined as the process of transforming ingredients that would otherwise go to waste into high-quality, nutritious products, food upcycling is not just about minimising waste but also about unlocking value. Amanda Oenbring, Chief Executive Officer of the Upcycled Food Association (UFA), highlights the importance of this movement and how it is reshaping the food industry.
“We exist to accelerate the upcycled food economy by unleashing innovation to stop food waste,” Oenbring explains. As the hub for over 200 global members spanning businesses, organisations, and researchers, UFA spearheads efforts to make upcycling mainstream. Since its inception in 2019, UFA has established a shared definition for upcycled food and launched Upcycled Certified, the first global certification standard that ensures transparency and trust in upcycled products.
She adds, “We guided the collaborative formation of the definition of upcycled foods, “Upcycled foods use ingredients that otherwise would not have gone to human consumption, are procured and produced using verifiable supply chains, and have a positive impact on the environment,” working alongside partners such as Harvard Law School, ReFED, Drexel University, World Wildlife Fund and Natural Resources Defense Council.”
The environmental imperative of food upcycling
The statistics are stark. “Globally, 30-40 percent of food produced is lost or wasted, according to ReFED In 2023, Americans generated 91.2 million tons of surplus food. The vast majority becomes food waste going straight to landfill, incineration, down the drain, or is simply left in fields.”
Similarly, according to Project Drawdown, food waste alone accounts for roughly eight percent of global greenhouse gas emissions. This represents a significant loss of resources like water, energy, and land, all of which are used in food production.
How upcycling sparks food innovation
“Upcycling can offer more revenue to farmers for the crops they already grow,” Oenbring emphasises, “while stewarding freshwater, fertilizers, and energy resources, ensuring food is grown to be consumed— not wasted.”
The process also curtails methane emissions, a potent greenhouse gas, aligning the process with broader climate goals by reducing the amount of food waste sent to landfills.
Upcycling is not just an environmental strategy—it’s a catalyst for revolutionary food innovation. Companies like Voyage Foods and Atomo are transforming staples, introducing cocoa-free chocolate and bean-free coffee as viable, sustainable alternatives. Blue Stripes is turning cacao byproducts into innovative, consumer-friendly ingredients, illustrating how technology unlocks untapped potential in food production.
“Innovative dehydration, milling, and conversion technologies enable us to create safe, high-quality, and sustainable upcycled products,” shares Oenbring. Leaders like GTF Technologies and NETZRO are driving this progress, ensuring that upcycled ingredients meet strict food safety standards while retaining optimal nutrition and quality.
Consumer awareness is key to advancing the upcycled food movement. “Upcycled food empowers consumers to make conscious, sustainable choices while shopping,” Oenbring asserts. Through campaigns like Upcycled Food Month, UFA educates the public on the environmental benefits of choosing upcycled products. This engagement highlights the positive impact of reducing food waste and showcases innovative upcycled items—from snacks and beverages to pet products and even cosmetics.
As with any innovation, especially regarding food, challenges are aplenty. Oenbring notes that the biggest challenges for UFA members in ensuring food safety for upcycled ingredients lie in managing variability, timing, and seasonality as new ingredients and products are developed. Matching supply with demand and ensuring product fit are ongoing opportunities as the upcycled food movement grows and scales.
To address these challenges, UFA fosters collaboration by connecting members across the supply chain, sharing best practices, and providing resources to help companies start or refine their upcycled food initiatives.
We work to bridge the gaps in supply and demand while helping our members share learnings and resources to continuously improve their upcycled food journey,” says Oenbring.
Scaling upcycled products while maintaining quality
Maintaining consumer trust and ensuring transparency in labelling, traceability, and ingredient sourcing are critical for the upcycled food movement. Partnering with Where Food Comes From, UFA has certified over 540 products and ingredients developed by 100+ companies, diverting 1.9 million tons of food waste to date.
“Upcycled Certified helps consumers trust that the products they choose are sustainable and impactful, while also supporting companies that prioritize transparency and accountability,” says Amanda Oenbring.
For businesses integrating upcycled ingredients, ensuring product quality and safety while scaling production can be complex. UFA advises starting with trusted sources for quality ingredient sourcing, such as partnerships through its global membership network. These connections help companies access reliable upcycled ingredients and resources tailored to their specific needs.
The Upcycled Food Foundation further supports this effort through its Research Fellowship, bringing together leading academics to study the environmental impacts, market potential, and consumer perceptions of upcycled food. “Our research initiatives help spark innovation and provide companies with insights to navigate the challenges of scaling upcycled products effectively,” Oenbring shares.
By fostering collaboration and advancing research, UFA empowers companies to integrate upcycled ingredients into their offerings while maintaining high standards of quality and safety.
Your role in the upcycling revolution
The potential of upcycled food extends far beyond sustainability. It represents an opportunity to transform waste into value, create new revenue streams, and make nutritious food more accessible worldwide.
As Oenbring envisions, a future with a more circular food system will be “more nutritious, resilient, and equitable.”
By supporting upcycled products and advocating for innovation in food systems, consumers can play a crucial role in reshaping the future of food. The next time you shop, consider the environmental story behind what you buy—and take a step toward a more sustainable planet.
With insights from Amanda Oenbring, UFA CEO. As CEO of Upcycled Food Association, Oenbring brings experience in community collaboration, climate philanthropy, and global growth with a passion for movement building, previously scaling international membership at 1% for the Planet and leading environmental nonprofit network expansion at EarthShare. She found the perfect blend of study across business, sustainability and food via an MBA in Sustainable Systems and a Sustainable Food and Agricultural Systems Certificate from Bainbridge Graduate Institute (now Presidio Graduate School), previously completing her B.A. in Communication Studies at Westmont College.
INDUSTRY INSIGHTS
From fryers to flyers: Can fried chicken oil redefine aviation?
Imagine this: the oil you use to fry your chicken nuggets today could fuel the plane you board tomorrow. Once dismissed as waste, used cooking oil (UCO) is now a key player in Sustainable Aviation Fuel (SAF), a crucial innovation in the fight against climate change. While the concept sparks hope, the critical question remains: Can SAF scale to meet global demand for greener skies, and at what cost?
This transformation extends beyond aviation. It redefines waste, challenges energy norms, and demands collaboration across industries. Yet experts caution that achieving SAF’s potential requires deeper scrutiny and broader, collective efforts.
Aviation’s carbon challenge
As global air travel demand soars, the aviation industry faces mounting pressure to decarbonize. Aircraft engines demand high-energy-density fuels, leaving battery power viable only for short flights. This reliance on fossil fuels positions aviation as a significant contributor to climate change, responsible for nearly three percent of global CO2 emissions. Without intervention, this figure will climb as passenger numbers double by 2050.
SAF offers a lifeline. By processing waste oils like UCO into high-performance jet fuel, SAF reduces lifecycle emissions by up to 80 percent compared to conventional fuels. However, it currently accounts for less than 1% of global aviation fuel use, underscoring the gap between potential and reality.
The challenge is not aviation’s alone. It’s a crossindustry dilemma demanding fresh thinking about resource management, innovation incentives, and shared responsibility.
SAF: A circular solution or a distraction?
SAF embodies the circular economy, transforming waste into energy and reducing reliance on fossil fuels. Milestones like Airbus’s 2022 A380 flight using 100% SAF highlight its potential to revolutionize aviation. Yet scaling production presents serious challenges. Global supplies of UCO and similar feedstocks are limited, and growing demand risks driving up costs or encouraging unsustainable practices like deforestation for oil crops.
Critics question whether SAF, while promising, might overshadow the need for broader systemic changes in aviation, such as developing hydrogen-powered planes or implementing regulatory measures to curb air travel. These considerations highlight the complexities of making aviation sustainable.
The Philippines, a leading coconut oil producer, is leveraging this resource to position itself as a regional leader in SAF production. Major General Roy Devesa (Retired), Deputy Administrator for the Research and Development Branch of the Philippine Coconut Authority (PCA), explains, “Coconut oil stands out as an ideal SAF feedstock due to its abundance, versatility, and ability to meet SAF qualification standards.” By expanding plantations and improving farming efficiency, the PCA aims to meet rising global demand while aligning with international sustainability goals.
A partnership with Japan’s Manryu Co. Ltd. further underscores this potential. “By increasing coconut yields and enhancing processing techniques, we aim to address the high costs of SAF production and position the Philippines competitively in the global market,” says Devesa. This collaboration focuses on refining biodiesel processes for SAF and scaling production to establish the Philippines as a global SAF leader.
As demand for coconut oil rises, balancing SAF production with food security remains critical. Devesa emphasizes the PCA’s approach:
“Our focus is on boosting productivity within existing coconut lands rather than expanding into new areas. This ensures we meet both food and energy needs while safeguarding agricultural sustainability.”
The Philippines and coconut-based SAF
Modernizing plantations, replanting senile trees, and implementing advanced farming techniques are central to this strategy. “We’re addressing challenges like pests, diseases, and climate impacts to ensure the long-term sustainability of coconut production,” Devesa adds. Collaboration among government agencies like the Department of Energy and the Department of Agriculture ensures a unified approach, integrating SAF development with national economic and environmental goals.
Expanding the vision: Regional collaboration
Beyond its domestic efforts, the Philippines is exploring regional partnerships to advance SAF innovation and supply chain efficiency. “Collaborative research with neighboring nations can improve production methods and drive down costs,” notes Devesa. “The Philippines’ abundant coconut resources and tropical climate uniquely position it to lead regional SAF initiatives.”
SAF’s rise reflects a broader movement to rethink waste and its value. By transforming byproducts like UCO
and coconut oil into renewable energy, industries are proving that sustainability isn’t just about minimizing harm—it’s about creating value.
“The PCA is committed to making the coconut industry a cornerstone of SAF production,” says Devesa. “We’re not only contributing to global decarbonization efforts but also boosting local economies and supporting the livelihoods of coconut farmers.”
A sustainable future takes flight
The journey from fryer to fuel is more than a technological breakthrough—it’s a call for bold collaboration. As SAF evolves, its success depends on how industries, governments, and communities work together to address the challenges of scaling production while safeguarding resources.
“By increasing productivity, improving sustainability, and fostering regional cooperation, the Philippines is positioning itself as a leader in SAF development,” Devesa concludes.
Can waste truly fuel the future? The answer lies in collective action, with the aviation and agricultural sectors leading the way toward a cleaner, greener tomorrow.
With insights from Major General Roy Devesa (Retired) is currently the Deputy Administrator for Research and Development Branch of the Philippine Coconut Authority.
UPCYCLED FOODS
Waste not, want more: The movement turning byproducts into breakthroughs
In an era where food waste has become an undeniable crisis—costing the global economy billions and straining natural resources—Upcycled Foods, Inc. is making a difference. With an audacious vision and relentless innovation, the company proves that what was once dismissed as waste holds immense untapped potential.
As pioneers of the upcycled food movement, Upcycled Foods, Inc., is not merely repurposing spent grains; it is architecting a circular food economy that aligns sustainability with profitability. Through groundbreaking collaborations, such as co-founding the Upcycled Food Association and partnering with industry titans, Upcycled Foods, Inc., is catalyzing systemic change, setting new standards, and inspiring a shift in how the world perceives food’s true value.
In this conversation with Founder and CEO Daniel Kurzrock, we explore the pivotal moments, challenges, and ambitions that continue to propel the upcycled revolution forward—transforming not just ingredients but the future of food itself.
Upcycled Foods has become a pioneer in the upcycled food movement, turning spent grains into innovative, nutritious ingredients. As early adopters, how do you think your approach has influenced the broader adoption of upcycled ingredients across the food industry? Are there specific moments or collaborations that helped solidify your leadership in this space?
At Upcycled Foods, Inc. (dba ReGrained), we are making upcycling a mainstream solution in the food industry through collaboration across the entire value chain and even across sectors. We have been enthusiastic and passionate pioneers, but movements are a collective effort. One great representation of this approach is our cofounding role in the Upcycled Food Association & Foundation (UFA). The UFA endeavored to solidify the movement by recruiting industry stakeholders and creating the Upcycled Certified standards.
Our company also partners with institutions like the USDA on research and collaborates on innovation projects. From startups to large companies, these collaborations have included Puratos, Kerry, Griffith Foods, and Barilla.
With sustainability becoming a core demand from consumers, scaling up your operations sustainably must be a priority. Can you share how ReGrained balances growth while staying true to your mission of environmental and economic sustainability? What challenges have you faced, and how have you addressed them?
Upcycling, as a practice, is the embodiment of the circular economy for food and, in many ways, is inherently sustainable.
Our whole business model is designed to close the loop on overlooked and undervalued food assets, reducing waste and feeding more. The more we can scale the implementation of upcycling initiatives, the more we are able to advance this mission.
Beyond our core business model, we fortify our sustainability commitment by maintaining certifications like B. Corp and 1% For The Planet, which ensure we meet high standards of social and environmental responsibility. We also conduct Life Cycle Assessments (LCA) on our ingredients, which allows us to provide detailed sustainability metrics to our customers, helping them achieve their ESG goals more effectively and efficiently. As another example, we actively engage in industry groups like the Sustainable Packaging Collaborative, with a focus on compostable packaging initiatives for CPG products.
Your company has built partnerships to advance the upcycled food movement. Can you share an example of a partnership that has been particularly impactful for your growth or the broader industry?
In addition to previously mentioned collaborations, one partnership model we are particularly proud of involves working in a triangle with contract manufacturers and retailers. Contract manufacturers bring the production capabilities needed to create finished products, while retailers and brands set the vision for what they want to bring to market.
Through our Upcycled Foods Lab, we bridge the gap by accelerating the R&D process and developing commercially ready prototypes that align with both parties’ goals.
By working directly with retailers’ innovation and category management teams, we connect their priorities with manufacturers’ capabilities. When a project is commercialized, everyone benefits—creating value, driving innovation, and advancing the upcycled food mission.
The upcycled food industry is relatively new, and defining food safety standards is crucial to building consumer trust. How has Upcycled Foods contributed to setting industry-wide standards or obtaining certifications that ensure the safety and quality of upcycled products?
We adhere to Global Food Safety Initiative (GFSI)-equivalent standards, ensuring that our ingredients meet the rigorous requirements of food manufacturers worldwide. By implementing robust sourcing and processing protocols, we provide full transparency and traceability, which are critical to building consumer trust.
These practices, combined with our patented upcycling process and subject matter expertise, ensure ingredient stability, consistency, and safety, positioning us to deliver safe, high-quality ingredients.
Bringing an innovative product to market often comes with regulatory hurdles, especially when working with food byproducts. What have been some of the most significant regulatory challenges you’ve faced, and how did you navigate them to keep the upcycled food mission on track?
Materials like brewer’s spent grain, which have a well-documented history of human consumption, are eligible for GRAS (Generally Recognized as Safe) status under U.S. regulations. We have strategically focused our commercial efforts initially on these established materials. This approach inures a foundation for potentially introducing novel upcycled ingredients that would face more regulatory hurdles in the future.
Consumers are becoming more conscious of where their food comes from, but transparency and trust are still critical. How does your organization communicate its food safety practices to assure consumers about the quality and reliability of your products?
In addition to interviews, webinars, and public speaking engagements, we also publish a lot of material online to educate and inform. Our philosophy is simple: while not everyone may focus on every detail of our business, different aspects resonate with different groups of consumers. As consumers ourselves, we understand the importance of building trust and ensuring transparency.
The upcycled food market is expanding rapidly as awareness about food waste grows. Where do you see the market heading in the next five years, and what role do you envision Upcycled Foods will play in driving innovation and market growth?
Upcycled ingredients are increasingly in demand because they offer solutions to multiple challenges faced by food and beverage industry leaders, including the need to balance environmental and social impact with financial performance. By leveraging upcycling, companies can turn waste into opportunity, driving innovation while advancing sustainability goals.
Market data supports this growing trend. Upcycled foods are projected to make up 1/5 of the global food ingredient market by 2031, with global product launches mentioning “upcycled” or “rescued” growing at an average annual rate of 61% from 2018-2019 to 2022-2023.
This is largely driven by consumer demand: 43% of U.S. consumers believe they are healthier when they choose sustainable foods and beverages (58% among Millennials). Food waste is a key issue for consumers—61% feel that brands and retailers should do more to reduce waste, while 57% express disappointment in companies for not taking the issue seriously enough.
For food and beverage brands, upcycling offers a way to meet these consumer expectations while also unlocking the hidden value in manufacturing processes, driving innovation, and creating sustainable alternatives to at-risk ingredients. Our expert Upcycled Foods Lab team has developed technologies, processes, and ingredients that help industry leaders tap into this potential. We work with companies of all sizes to launch products that deliver on taste, health, and sustainability—ultimately setting the standard for what it means to lead in today’s market.
With upcycling, we have an unprecedented opportunity to replace virgin ingredients across industries with upcycled alternatives, creating value for profit, people, and the planet. Upcycling is already transforming iconic staples like bread, which can now be fortified with added nutrition from upcycled grains, and it’s also inspiring a new generation of ‘superfoods,’ like coffee leaf tea, by tapping into the potential of what was once seen as byproducts.
Looking ahead, I believe the future will recognize only
co-products, with byproducts becoming a thing of the past. Upcycling will extend to foundational ingredients, supporting the rise of plant-based, fermented, cultivated, and fungi-based proteins. We are already seeing this as upcycled feedstocks and growth media play a role in advancing these sustainable protein sources.
Personally, I’m excited by the synergy between regenerative agriculture and upcycling–commonly referred to as Circularity. Upstream, we can grow food in ways that benefit the soil, capture carbon, and boost nutrient density. Downstream, we’re ensuring that every part of what’s produced is valued and utilized.
Educating consumers about the value of upcycled foods is key to shifting perceptions around food waste. What steps have Upcycled Foods taken to engage and educate consumers about the benefits of upcycled products, and how do you measure success in this area?
When we started our journey 15 years ago, inspired by a homebrewing hobby, the term “upcycled” was unfamiliar to most. That said, we recognized the need for language that accurately conveyed the value of our work—terms like “recycling” fell short for a practice that creates higher-value products. Drawing inspiration from industries like textiles, where “upcycled” described transforming plastic waste into durable goods, we had our “aha” moment and began championing the concept of upcycled food and edible upcycling.
Although our ultimate goal was always to build a B2B business, we initially launched consumer products to test the market and refine our messaging. Campaigns like “Eat Beer” helped capture attention and created opportunities for education. Over time, this effort evolved into broader initiatives, such as co-founding the Upcycled Food Association and contributing to the development of the Upcycled Certified standard. Today, we continue to advocate for upcycling through public speaking and work closely with our B2B partners to craft messaging strategies that resonate with consumers, ensuring they understand the benefits and value of upcycled products.
Upcycled Foods has a history of turning spent grains into delicious and sustainable products. As you look ahead, can you give us a sneak peek into upcoming product innovations? How do these align with consumer demand for nutritious, sustainable food options?
We are expanding our ingredient product portfolio to meet the growing demand for innovative, sustainable ingredients that elevate a wide range of products.
Our flagship ingredient, ReGrained SuperGrain+®, delivers a nutrient-dense alternative to conventional flours, enhanced with naturally concentrated fiber and protein. Its delicious flavor and versatile function-
ality make it easy to incorporate into a wide range of products. In addition to SuperGrain+®, we have developed value-added ingredients like the Sourdough Baker’s Blend, made in partnership with Puratos, and Upcycled Protein Crisps with Kerry.
We are also expanding our focus beyond brewer’s grain-based products. For example, we are developing alternatives to at-risk commodities, broadening the scope of how upcycling can solve acute food industry challenges like supply chain disruptions and inflation. Concurrently, we are exploring agricultural and manufacturing side streams worldwide to discover new hero ingredients. One such innovation is Coffee Leaf Tea, which transforms a by-product of coffee farming into a premium wellness ingredient with unique health benefits while also supporting environmental and social impact.
Shaping tomorrow’s food system, one upcycled ingredient at a time
The upcycled food revolution is no longer a niche concept—it’s a powerful force reshaping the global food landscape. With a steadfast commitment to innovation and sustainability, Upcycled Foods, Inc. is pushing boundaries and challenging industry norms to unlock the hidden value in overlooked resources. Their pioneering efforts are not just about reducing waste; they are about reimagining food systems to create a more resilient, efficient, and sustainable future. As the movement gains momentum, their influence extends far beyond ingredient development—sparking meaningful dialogue, inspiring policy change, and empowering businesses to embrace upcycling as a strategic imperative.
References:
Allied Market Research, 2021. | Prepared Foods, February 2023
The Hartman Group, 2023. | Capgemini Research Institute, 2022.
Geographically, we’re focused on expanding partnerships that bring our products to a global market. This involves building robust distribution channels and collaborating with international leaders in food innovation.
Driving this growth is our Upcycled Foods Lab, a oneof-a-kind platform offering end-to-end R&D services. By unlocking the hidden value in manufacturing processes, we help our partners reduce innovation risk, accelerate product development, and achieve ESG goals more effectively.
Together, we will build a food system that does more with less and improves the way we value resources that support life on our home planet!
Dan is the Founder & CEO of Upcycled Foods Inc., the leading innovation platform for upcycled food, dedicated to helping commercial food makers transform overlooked and undervalued supply chains into novel ingredients. Through its patented technology and the Upcycled Foods Lab—an endto-end R&D partner—Dan and his team enable partners to accelerate product development, reduce innovation risks, and achieve sustainability goals. A recognized thought leader in the upcycled food movement, Dan is a sought-after speaker at industry conferences and frequently featured in the media for his expertise in sustainable food innovation.
