The founder of the brand discusses how upcycling can benefit producers, and the planet. 

The company's Chiber clean-label shelf-life extender is extracted from white button mushrooms.

Sales of Upcycled Certified products reportedly grew by more than 21% between 2021 and 2022.

In its report From Farm to Kitchen: The Environmental Impacts of U.S. Food Waste, the EPA estimates about 35% of the food produced in the United States is wasted.

CaPao, a mission-based start-up snack brand created by Mondelēz International's SnackFutures innovation and venture hub, is one of the first products to be certified under the Upcycled Food Association's Upcycled Certification Program.

Kerry has released findings from its latest research on North American consumer attitudes, behaviors and purchasing choices as they relate to food safety, sustainability, and preventing food waste. 

When considering the problem of food waste in America, it’s easy to envision grocery distributors or large-scale restaurant operations with dumpsters full of spoiled meat and produce in a back alley.

ReFED, a multi-stakeholder nonprofit committed to reducing the $218 billion of food waste in the United States, has launched the Retail Food Waste Action Guide, which finds that food waste represents an $18.2 billion opportunity for grocery retailers.

Sustainability means different things to different people. For some, it’s all about minimizing emissions or reducing the carbon footprint. For others, it’s strengthening local economies and communities.

New conveying systems and belts are key players in bakers’ and snack manufacturers’ efforts to make their facilities and operations more sustainable.