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As the food industry faces increasing pressure to reduce waste, upcycling is emerging as a key solution. A number of trailblazing companies are proving that what was once discarded can now help shape a more sustainable future. Here, we highlight some of our favourite innovators making moves in the upcycling space.

Arla’s vision for upcycled acid whey

Arla Foods Ingredients recently launched its ‘Upcycle Your Whey to Value’ initiative, focusing on repurposing acid whey, a byproduct of Greek yogurt production. Acid whey, which traditionally posed disposal challenges due to its nutrient rich composition, now serves as a valuable raw material for high-protein dairy products.

Through modern technology, Arla has developed products that incorporate up to 73% acid whey, including high-protein drinkable yogurts, creamy desserts and tropical-flavoured beverages. These products leverage ingredients from Arla’s Nutrilac ProteinBoost range, which enhances stability and mouthfeel, making it possible to process acid whey in standard dairy lines.

Barbara Jensen, commercial sustainability manager at Arla Foods Ingredients, explained: “Our whole business model is based on making use of materials that would once have been wasted. By upcycling acid whey, we are not only reducing waste but also creating valuable, nutritious ingredients for a variety of food and nutrition applications.”

She added: “We are continually developing new solutions to reuse more material, which is essential for creating a more sustainable food system”.

BioPowder creates multifunctional ingredients

BioPowder is transforming agricultural byproducts into high-value, natural ingredients. The company focuses on fruit residues, particularly from olive oil production, such as olive pits, peel and leaves, as well as almond and peach stones.

These are processed through a method called micronisation, which involves cleaning, drying, milling and sieving the raw materials without the use of chemicals or synthetic additives. The result is a range of multifunctional powders used in industries like food, cosmetics and packaging.

Kathrin Schilling, founder and managing director of BioPowder, told FoodBev: “Upcycling agricultural byproducts prevents them from decaying into waste, and instead creates fully natural, compostable ingredients”. The company’s powders offer health benefits, such as being vegan, grain-free and rich in dietary fibre, antioxidants and antimicrobials.

BioPowder’s approach not only supports local farming communities by providing them with a profitable byproduct recycling strategy but also contributes to a circular economy by turning food residues into valuable products.

“Upcycled powders allow brands to stand out with eco responsible innovation, and we are just at the beginning of an industrial ecosystem that works along the lines of circularity,” Schilling commented.

Kaffe Bueno unlocks coffee’s hidden potential

Kaffe Bueno transforms spent coffee grounds into valuable, high-performance ingredients. Through innovative bioscience processes, the company extracts bioactive compounds from the grounds, including antioxidants, proteins and fatty acids, which offer numerous health benefits. These compounds are used in a variety of products across industries such as human nutrition, agriculture and personal care.

Kaffe Bueno’s process maximises the untapped potential of coffee, which typically leaves 99% of the bean’s benefits unused after brewing.

“The power of coffee is amazing,” said Juan Medina, CEO and one of the three founders of Kaffe Bueno. “Growing up in Colombia, coffee is much more than a beverage, we use it for everything: wounds, skincare, desserts, you name it. Our goal is to play an important role in the up-and-coming bio economy by unlocking the health potential of coffee, using its byproduct and upcycle it into health-promoting ingredients."

 Its state-of-the-art biorefinery in Copenhagen ensures that every part of the coffee bean contributes to a more sustainable and health-conscious future, positioning Kaffe Bueno as a key player in the clean label revolution and the sustainable food industry.

Matriark turns surplus into sustainable solutions

By upcycling surplus farm vegetables and fresh-cut remnants, Matriark transforms what would otherwise be discarded into nutritious, low-sodium vegetable products like broths and bases, used in foodservice sectors such as schools, hospitals and food banks.

Each Matriark product reduces waste and also conserves valuable resources. For example, a single carton of their Upcycled Vegetable Broth Concentrate saves 102 gallons of water and prevents nearly a pound of waste from ending up in landfills. In 2023, Matriark expanded its range with pasta sauces made from upcycled tomatoes and recently launched a meal for food banks, crafted from surplus farm produce and fresh-cut remnants.

 As a founding member of the Upcycled Food Association, Matriark is dedicated to promoting upcycling practices and policies globally, ensuring a more sustainable and equitable food system – one delicious product at a time.

“Beyond creating delicious, climate-friendly products, our ultimate goal is to invigorate and accelerate a transformation of our food system,” said Anna Hammond, founder and CEO of Matriark Foods. “We want to create a domino effect by empowering consumers to prevent food waste with the products they buy and to inspire all brands to support a more resilient and efficient food system that addresses the climate crisis.”

PhenOlives transforms olive oil waste into nutritious goods

PhenOlives has developed a sustainable solution to olive oil production waste. “Only about 15%

of olives become olive oil, while the remaining 85% becomes waste, amassing over 40 million tons

annually,” said CEO Chen Lev Ari. “This waste, produced within just three-four months, poses

significant environmental and operational challenges.”

By developing a patented process, the company prevents the oxidation of olive oil waste – comprising

seeds, pulp and black water – through a chemical-free system installed directly in olive mills. This

mechanised approach ensures the effective segregation and valorisation of each component,

transforming olive pomace into valuable food products without compromising on ingredient integrity.

 “PhenOlives is the only company in the world with a solution for stopping oxidation in olive oil production,” added Lev Ari. Its flagship product, olive flour, is a gluten-free, high-fibre ingredient rich in antioxidants, offering health benefits akin to olive oil itself.

“Our approach supports sustainable food chains by utilising existing waste, eliminating the need for new crops,” he told FoodBev. With patents secured in Israel and pending in Europe, PhenOlives continues to expand its product range, seeking new opportunities to further its sustainability mission across Europe.