Addressing Consumers’ Perceptions of “Upcycled Food”

Addressing Consumers’ Perceptions of “Upcycled Food”

During WasteExpo session “Consumer Acceptance of Upcycled Foods: Guidance for Manufacturers and Retailers,” upcycled food entrepreneurs will reveal their latest research.

There’s a fairly new term in circulation in the food waste prevention world: “upcycled food,” referring to leftovers from processing that are put into new, value-added products. For manufacturers, this could mean new outlets for what may otherwise be tossed as garbage. For retailers, upcycled foods could become a whole new and growing food product category; imagine a granola bar made from barley and wheat by-products of beer making.

The question is, what will consumers think when they hear of “upcycled food?”

A team at Drexel University in Philadelphia did interesting research addressing this question around consumer perception. Jonathan Deutsch, Center for Food and Hospitality Management at Drexel University, will share some surprises uncovered. And he will enlighten attendees on follow-up research on this topic at WasteExpo in Las Vegas, Monday, May 6 from 2:45 p.m. to 4:15 p.m. PT during a session titled “Consumer Acceptance of Upcycled Foods: Guidance for Manufacturers and Retailers.”

Following the presentation, a panel of upcycled food entrepreneurs will reveal some of what they are doing. Panelists include Kait Bowdler, Philabundance; James Bello, Shameless Pets; Anna Hammond, Matriark Foods; Mike Oraschewsky, TBJ Gourmet; and Daniel Kurzrock, ReGrained.