Upcycled Food Association

We’re thrilled to share that Cabosse Naturals range has officially joined the Barry Callebaut portfolio, taking our #UpcycledCertified cacaofruit products to new heights! For years, we’ve been at the forefront of upcycling the entire cacaofruit, turning its natural richness into a range of 100% pure, innovative ingredients. These ingredients—bursting with a zesty, fruity flavor—are transforming the taste profiles of confectionery, ice creams, drinks, ice creams, sorbets, and snacks around the world. 🍫🍹🍦 This milestone reflects our commitment to a triple-win for consumers: ✅ Taste Innovation – A deliciously unique and refreshing flavor profile.
 ✅ Healthy Ingredients – Nourishing and natural.
 ✅ Positive Impact – Supporting sustainability and local communities. Since 2019, our mission has been to unlock the potential of the cacaofruit, gaining global recognition and partnering with visionary brands like Athletic Brewing Co., Chocolatier Vandenbulcke, and leading companies in Japan. Making it part of Barry Callebaut Group, the world’s leading manufacturer of high-quality chocolate and cocoa solutions, we’re ready to scale up and deliver even more transformative taste experiences while driving sustainability and innovation in the food and beverage industry. Together, we’re reimagining the future of food—one cacaofruit at a time. 🌱🌍✨ Let’s celebrate this incredible milestone! Learn more about our journey and products - make sure to check out our links in comments. #Sustainability #Upcycling #Cacaofruit #Innovation #FoodTrends #CabosseNaturals #BarryCallebaut

Are we doomed or is there hope? Despite global recognition, the impact of food loss and waste is often underestimated due to several misconceptions: ⓵ Environmental Impact Overlooked: Many people don’t realize that food waste decomposing in landfills produces methane, a greenhouse gas significantly more potent than CO₂, thus contributing heavily to climate change. ⓶ Underestimating the Scale: There’s a common belief that food waste is minimal, yet approximately one-third of all food produced globally—about 1.3 billion tons annually—is lost or wasted. ⓷ Inevitability Assumption: It’s often thought that food waste is an unavoidable part of the food system, ignoring that strategic interventions can substantially reduce it. ⓸ Consumer-Centric Misconception: Many assume food waste occurs mainly at the consumer level, whereas significant losses happen during production, harvesting, and processing due to inefficiencies and inadequate infrastructure. ⓹ Economic Cost Ignored: The economic losses from food waste are underestimated; globally, it amounts to roughly $940 billion per year, impacting economies and exacerbating food insecurity. 🤞🏻 A hopeful trend on the consumer side is the growing commitment to sustainable consumption. More consumers are adopting practices like purchasing only what they need, embracing “ugly” produce, and utilizing technology—such as food-sharing apps—to minimize waste. This increased environmental awareness and social responsibility signal a positive shift towards greater efficiency and efficacy in reducing food loss and waste in the future. 💬 Are you seeing the change in awareness and accompanying change in consumer behavior? Which are the companies, organizations and products that drive the positive change that reduces food loss and food waste? Upcycled Food Association ReFED #foodloss #foodwaste #upcycle #endfoodloss

Join our Chief Sustainability Officer in Residence Christy Cook (she/her) for an insightful discussion on the future of upcycled foods in the foodservice industry. With an increasing demand for sustainability, innovative companies The Spare Food Co, Matriark Foods, and Upcycled Foods, Inc. are leading the way by creating high-volume, foodservice-friendly products from ingredients that would otherwise go to waste. In this session, you’ll learn how upcycled foods can reduce food waste, lower costs, and appeal to your customers. Explore real-world examples, get inspired by successful implementations, and discover how your foodservice operation can contribute to a more sustainable future by incorporating upcycled foods into your menu. Key Takeaways: -Understand how upcycled foods can reduce food waste and improve sustainability in foodservice. -Learn about the financial and environmental benefits of using upcycled food products. -Discover practical strategies for integrating upcycled foods into high-volume foodservice operations. -Explore the future of sustainable foodservice through upcycled food innovations. -Get actionable steps to start incorporating upcycled products in your foodservice offerings. Who should attend: -University administrators and dining service professionals -Sustainability leaders and advocates -Foodservice providers and vendors -Students and anyone interested in sustainable food systems

Studying a healthy population can make it challenging to uncover meaningful results, so when significant findings emerge, they represent a major breakthrough and a powerful indicator of overall health. That's why Solnul®'s significant reduction in free fatty acid (FFA) release is so exciting for the metabolic health category as it's the earliest known marker of metabolic dysfunction. Learn more about Solnul®'s recent publication and latest commercial updates in this exclusive SupplySide West interview with Dr. Jason Bush, Stephen Daniells and NutraIngredients: https://lnkd.in/gTaH4PZp #prebiotics #resistantstarch #microbiome #freefattyacids #metabolichealth #glp1companion

Our mission to to provide better food products to our clients and the world. "We knew what we wanted to do from Day 1," says founder, Mark Crowell. And we are proud to still be doing it. Be part of our story.

We’re looking for passionate innovators to join Mattson in shaping the future of food. We’re hiring for two senior roles: – Vice President, Innovation (Foster City, CA) – Vice President, Foodservice Innovation (Chicago, IL) You’ll lead AI and consumer centric insights, strategy, ideation, and product development to set our clients up for success. If this sounds appealing, we want to hear from you. Learn more and apply here: https://lnkd.in/gypGEG6G Know someone who might be a fit? Tag them or share this post. #FoodInnovation #WereHiring #LeadershipOpportunities

Introducing some of the speakers joining Food Matters Live Manchester next week as part of the sustainable sourcing programme. Taking to the main stage in Emirates Old Trafford, the expert line-up will help attendees unlock the potential of their ingredient supply chain through case studies, showcases and panels. Some key topics discussed on this programme include: ▶ Understanding the science based targets initiative framework ▶ Reducing scope 3 emissions ▶ Opportunities and challenges of valorising the waste stream ▶ Sustainable ingredients and technologies innovation Explore the full event programme: https://lnkd.in/gFPB9qW2 Christine Bösch Raymond Obayi Georgina Camfield Paul Irwin-Rhodes Amanda Oenbring Chris Shearlock Meredith Ford Mike Adams Alessandro Biraglia Gordon McDougall

In Case You Missed It! Recently, we celebrated alongside our brand partner TBJ Gourmet as they announced their expansion into over 2,200 new stores nationwide. From Albertsons to Safeway and beyond, their upcycled, gourmet flavors are making waves on shelves everywhere. At FEAST food works, we take pride in helping brands like TBJ Gourmet scale their operations and meet growing demand with quality, efficiency, and creativity. From charcuterie boards to holiday leftovers, TBJ Gourmet’s bacon jam is the perfect way to elevate any dish. 📖 Read more about the expansion and discover how this delicious product is redefining condiments:  https://lnkd.in/eNhrf3Mi. #ScalingTogether #FoodInnovation #TBJGourmet #BaconJam #HolidaySeason #Upcycling #GourmetFlavors #Partnership #feastfoodworks

We couldn't be more humbled & honored to win the Future Food Tech Innovation Award at this year's Food ingredients Europe alongside our partner Cargill 🏆 Cheers to our Cocoa-Free Chocolate taking the world by (sustainable) storm! 🍫 🌱

Last week, Wheyward Spirit had the honor of crafting the signature cocktail for Google's Food Lab Summit, a gathering of visionary industry leaders dedicated to celebrating innovation, sustainability, and building community through food. Our Fly A-Whey cocktail highlighted how sustainability and creativity can unite to spark meaningful impact—one sip at a time. At Wheyward Spirit, we’re proud to partner with events like this that lead the charge in reducing food waste behind the bar to inspire a better future. Cheers to the Google Food Lab team for an incredible summit! #sustainability #upcycling #innovation #signaturecocktail #GoogleFoodLabSummit Compass Group Bon Appétit Management Company