science
A growing food category turns byproducts that would be thrown away, like spent grain from brewing or pulp from juicing, into new snacks and flours.
Upcycling turns food byproducts that would otherwise be thrown away, such as spent grain left over from brewing beer or pulp from juicing fruit, into new snacks, flours, and other food products. It targets food already produced but otherwise wasted, giving it a second useful life rather than letting it rot or go to landfill.
Pasteurizing refers to heat-treating food or drink to kill harmful microbes, a safety process unrelated to rescuing waste ingredients. Fermenting uses microorganisms to transform food chemically, such as turning milk into yogurt or grapes into wine, a different process from simply repurposing existing byproducts.
A formal certification for upcycled foods launched in the early 2020s to help shoppers identify these products, part of a broader push to address the roughly one-third of all food produced worldwide that is lost or wasted before it is ever eaten.
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