Reducing GHG by improving organic waste management in produce processing. The Canadian produce (fruit and vegetable) processing sector generates large, repetitive, and predictable volumes of unavoidable waste such as peels, cores and pomace. Due to the low nutrient density, high water and fibre content, produce waste is problematic with limited options for disposal. Large volumes of this waste end up in landfills, resulting in increased costs for processors and significant greenhouse gas emissions. Retaining these by-products streams in the human food chain by converting to value-added products through upcycling would result in significant environmental and economic benefits.
The current presentation will be relevant for anyone interested in producing or sourcing upcycled ingredients. The discussion will highlight important considerations for incorporating upcycled ingredients into products with a particular focus from the perspective of market intelligence, sensory impacts and consumer research.
