Singapore-based companies Brewerkz and Baker & Cook envision upcycled foods to be a major trend in the next few years, with collaboration between F&B manufacturers playing a crucial role in raising awareness and uptake of such products.
Singapore upcycled beer brand CRUST Group has seen a CAGR of over 70% since its first year of business, which has catalysed its overseas expansion plans and diversification into categories beyond beverages.
The upcycling of food waste to make new products from staple foods to snacks is emerging as an increasingly popular strategy among food firms in the Asia Pacific region to maximise the potential of production processes.
Singapore-based Confetti Snacks’ fruitful venture in the US has given the firm a better understanding of differing consumer demands in the East and West, as well as a boost for its APAC expansion ambitions.
South Korean food giant CJ CheilJedang is ramping up efforts in developing “earth-friendly” food products, as its upcycled chips made from manufacturing by-products gain popularity among local consumers.
Singapore food tech firm SoiLabs says it aims to launch finished products made from soy waste (okara) within the next year, and has partnered with Sanyo Chemical to accelerate commercialisation of upcycled foods in Japan.
Singapore healthy snack company Boxgreen is launching a beverage brand called Imperfect Drinks to upcucle food waste and provide work experience for ex-offenders.
A public-private partnership is repurposing leftover papaya in Ethiopia to develop ‘affordable’ and ‘nutritious’ fruit bars enriched with whey protein, vitamins and minerals for locals.
