Podcasts about upcycled food association

Laurel Orley is the founder and CEO of Daily Crunch Snacks and a mission-driven entrepreneur with a background in advertising. After more than a decade building major brands like Dove at Unilever, she transitioned to launch her own company focused on health, flavor, and impact.Daily Crunch Snacks is a women-owned snack brand offering sprouted, air-dried almonds and other nut blends with bold, innovative flavors. Rooted in a family recipe and a mission to support mental health, the brand emphasizes clean ingredients, sustainability, and crave-worthy crunch.Laurel launched Daily Crunch with her aunt Diane, who developed the unique sprouting process after studying brain health in India.The brand debuted in March 2020—days before the COVID-19 shutdown—and adapted its launch strategy for a digital-first world.Daily Crunch has since expanded into 6,000+ stores and was named the 13th fastest-growing food and beverage company by Inc.Laurel is a board member of the Upcycled Food Association and a member of EY's Entrepreneurial Winning Women Class of 2024.The brand's mental health mission is personal: Laurel's cousin lost his life to bipolar disorder, inspiring her family to create The Support Network, which Daily Crunch supports financially and publicly.Laurel's experience on Dove's Real Beauty campaign taught her the power of mission-driven marketing and authenticity.The sprouting process transforms the texture of almonds, making them crisp and chip-like while improving digestibility.Product innovation stems from a blend of trend reports, consumer feedback, and Laurel's own flavor instincts—like turmeric & sea salt or Nashville Hot.Collaborations, like their Fly By Jing partnership, are a strategic focus for driving awareness and reaching new audiences.Upcycling ingredients—such as pickle ends from Cleveland Kitchen—helps reduce waste and differentiate flavor profiles.Daily Crunch doesn't lead with its mission, but invites consumers to discover its mental health advocacy as they dig deeper into the brand.  QUOTES “I wanted to launch a brand with a mission that I believed in. Our mission is actually mental health awareness.” (Laurel)“Soaking nuts removes phytic acid, an anti-nutrient, making them more bioavailable, easier to digest and more nutrient dense.” (Laurel)“The crunch is what gets people in. It's lighter, airier, crunchier. Honestly, it's like a chip.” (Laurel)“You're always going to have setbacks. My motto is always two steps forward, one step back.” (Laurel)“We had to throw out 20,000 pounds of almonds and I didn't have the right insurance for it. I almost threw in the towel.” (Laurel)“There's a fine balance between mental and physical health. It all ladders back up to brain health.” (Laurel)“When you see someone in the wild buying your product, it's the best feeling. I was hiding behind a pillar at the airport.” (Laurel)“The savory-sweet combo is really resonating right now. Our last two launches were savory, but you can definitely do both.” (Laurel)

Upcycled Food: the Climate Solution Sitting in Your Trash with Emily Lafferty and Amanda OenbringWhat if the future of food isn't about creating more, but wasting less? In this episode of The Drip, we sit down with Amanda Oenbring, CEO of the Upcycled Food Association, and Emily Lafferty, Director of Supply Chain at Seven Sundays, a breakfast brand rewriting the rules of what ends up on your plate.Together, they're part of a movement turning food system “waste” into something far more valuable: a solution. We go deep on the science, the systems, and the surprising innovations behind upcycled ingredients. Think of it as ingredient alchemy: transforming by-products into breakfast, and inefficiencies into impact.In this episode, you'll hear about:What counts as “upcycled”? The big problem with food waste – and the greatest opportunities for innovationReal-world examples: from by-products to breakfast The challenges of processing upcycled foodsPractical ways to plug into the upcycled food revolutionJump to:(00:07) Upcycling 101: What it really means(00:54) Meet Emily Lafferty and Amanda Oenbring(03:42) What is upcycled food, exactly?(05:09) Food waste: The hidden giant(07:26) Upcycled ingredients in action(09:10) Tech hurdles and how to solve them(18:57) This episode's song recommendation.(19:34) This episode's mantra.Featured Artist and Song:Pyaar by TroyboiLinks mentioned in this episode:Amanda Oenbring on LinkedInEmily Lafferty on LinkedInUpcycled Food AssociationSeven SundaysThe Highwomen by Crowded Table, music was chosen by AmandaSunday Vibes by Masego, music was chosen by EmilyConnect with the showAQUALABZachary Cartwright, PhD

As with any production process, the production of food leads to by-products that are discarded. But are we doing enough to put these products to use and avoid waste? In this episode of the podcast, recorded live at the Food Matters Live event in Manchester in November 2024, we examine the transformative potential of upcycled food, including its economic, environmental, and societal impact.  What more can governments do the incentivize upcycling in the food industry? How do we get the food industry to work together to help solve the waste issue? And how much waste is too much waste? We hear from leading experts in this field and learn about some exciting real-world examples of collaboration between businesses, policymakers, and academics. Upcycling is just one piece of the broader sustainability puzzle, but it is an important one.  Guests: Alessandro Biraglia, Associate Professor of Marketing, Leeds University Amanda Oenbring, Chief Executive Officer, Upcycled Food Association

Food Tank, in collaboration with The Germeshausen Foundation, and Oatly, recently hosted a special luncheon event on Capitol Hill to explore issues of food access and affordability, Food is Medicine, and food loss and waste prevention. Discussions explore the interagency collaboration that is moving the needle on food loss and waste, the importance of federal nutrition programs to food is medicine solutions, and the momentum that continues to build around food systems transformation. Speakers include U.S. Congressmembers Jim McGovern, Chellie Pingree, and Ayanna Pressley; Catherine Oakar, The White House; Admiral Rachel Levine, The U.S. Department of Health and Human Services; Jean Buzby, USDA Office of the Chief Economist; Alberto Gonzalez Jr., USDA Food and Nutrition Service; Ruth Petersen, Centers for Disease Control and Prevention; Sophia Adelle, Farmlink; Alexandra Ashbrook, Food Research and Action Center; Caron Gremont, FRESHFARM; Regina Harmon, Food Recovery Network; Steven Jennings, Ahold Delhaize USA; Mandy Katz, Giant Food; and Amanda Oenbring, Upcycled Food Association. While you're listening, subscribe, rate, and review the show; it would mean the world to us to have your feedback. You can listen to “Food Talk with Dani Nierenberg” wherever you consume your podcasts.

June is shaping up to be an exciting month, celebrating both the Summer Fancy Food Show and Upcycled Food Month! Join Amanda Oenbring, CEO of the Upcycled Food Association, for a brief chat about her upcoming Summer Fancy Food Show session, “Upcycling: Market Growth, Movement, and Future Trends” taking place on the Big Idea Stage in the Javits Center on Tuesday, June 25 at 11 a.m. EDT. She also discusses the latest upcycling trends and shares simple steps brands can take to reduce waste. Don't miss this opportunity to learn from a leader in the upcycled food movement!Spill & Dish is Powered by Simplecast.

In this episode, we dive into the heart of the food waste crisis and explore innovative strategies to combat the staggering issue of food waste with Angie Crone, CEO of the Upcycled Food Association. The Upcycled Food Association is a nonprofit trade association focused on reducing food waste by growing the upcycled food economy through research, strategy, networking, and policy advocacy. In our conversation, we unpack the complexity of the food waste problem, the Upcycled Certified® Program, why solving the food waste problem is essential for combating climate change, and how trailblazing food brands are making it easier to be a part of the collective solution. Join us in this fascinating conversation and discover the urgency and compelling opportunities that lie in contributing to a sustainable, food waste-conscious future. Tune in now!Key Points From This Episode:Overview of the food waste problem and the upcycling food process.Why solutions are needed and background about the Upcycled Food Association.The organization's mission and how the upcycled food movement has grown.Learn about the Upcycled Food Association's approach to providing solutions.Examples of how food waste can be made into something new.Angie highlights some of the organization's main achievements. Discover the rigorous upcycle certification process and its requirements.Explore why upcycling food is the best way of combating climate change.Insights into the positive impacts on the environment from upcycling food. Hear the benefits of upcycling food throughout the supply chain.Opportunities upcycling provides to regenerative agriculture practices.She explains where listeners can buy certified upcycled food products.A holiday-round of rapid-fire questions for Angie.Links Mentioned in Today's Episode:Upcycled Food AssociationUpcycled Food Association on XUpcycled Food Association on LinkedInUpcycled Food Association on InstagramUpcycled Food Association on FacebookUpcycled Food Association on YouTubeAn Everlasting MealEpisode: The #1 Climate Change Solution with Turner Wyatt of Upcycled Food AssociationEpisode: Upcycling Opportunities with Daniel Kurzrock of ReGrainedBrands For A Better World: Upcycled EpisodesThe EPA Wasted Food ScaleMarket Hall FoodsModern Species Modern Species Gift GuideGage Mitchell on LinkedInGage Mitchell on Twitter

Caroline Cotto is the Co-Founder & Chief Operating Officer of Renewal Mill, a venture-backed startup creating a new circular economy of food by upcycling the byproducts of food manufacturing into ingredients. A food marketing and nutrition specialist, Caroline has experience at the UN World Food Programme in Cambodia, the White House (for Michelle Obama's Let's Move! initiative), Techstars Farm to Fork Accelerator, and HubSpot, where she ran the women's diversity program globally. Caroline grew up in food, working for her family's ice cream business in the town of Sandwich, MA. Caroline serves as the Board President of the Upcycled Food Association, and formerly served as a Fulbright Fellow in Taiwan.In This Conversation We Discuss: (50 Characters)[00:00] Intro[01:00] What is Renewal Mill?[01:41] Validating the idea for Renewal Mill[03:06] Renewal Mill's first product[04:32] Workarounds of introducing a new product[05:04] Renewal Mill's ideation process and timeline [05:43] How Renewal Mill entered the Ecommerce space[06:15] Driving awareness for upcycled food[06:58] Renewal Mill's B2B go-to market strategy[07:50] Considering B2C to generate short-term revenue[12:59] Challenges of being a new B2C business[13:40] Two ways Renewal Mill overcame the challenges[14:17] Driving traffic to their website through partnerships[14:59] Partnerships are both a win and a challenge[15:38] Finding ways to stand out from other brands[16:00] Brand advocacies vs what consumers actually care about[16:28] Tailor brand messages to appeal to customers[16:57] Leveraging upcycling as their Unique Selling Point[17:31] The power of interviewing your customers[18:12] Know where customers live online and offline[18:45] Staying in traditional retail for impulse buyers[19:21] Limited offers to reel in loyal customers[20:00] Where to support Renewal MillResources:Subscribe to Honest Ecommerce on YoutubeUpcycled, crave-worthy, & climate-friendly food renewalmill.comFollow Caroline linkedin.com/in/carolinecotto/Schedule an intro call with one of our experts electriceye.io/connectTake your retail business to the next level today shopify.com/honestSign up for a one-dollar-per-month trial periodSchedule your free consultation with a Sendlane expert sendlane.com/honestIf you're enjoying the show, we'd love it if you left Honest Ecommerce a review on Apple Podcasts. It makes a huge impact on the success of the podcast, and we love reading every one of your reviews!

At Tyler Malek's ice cream parlors, one cook's trash is another chef's frosty treat. The head ice cream maker at the Portland, Oregon-based Salt & Straw uses the whey leftover from yogurt makers in upstate New York to make his lemon curd flavor. For chocolate barley milk, he mixes in the remnants of rice and grains from beer brewing to give it a light and creamy taste. Malek's ice cream chain is among those at the forefront of the upcycling movement, the process of creating high-quality products from leftover food. Malek's shops from the Pacific Northwest to Miami now feature flavors like “Cacao Pulp & Chocolate Stracciatella Gelato,” which is made from leftover cacao pulp from chocolate production that otherwise would have gone to waste. It's a trend gaining ground as consumers spend more time reading packaging labels and menu ingredients to learn where their food comes from and how it affects the environment. More than 35 million tons (31 million metric tons) of food are wasted every year in the U.S. — about 40% of the country's food production — costing the national economy more than $200 billion, according to the Upcycled Food Association. Upcycled food is becoming increasingly common in cake mixes and veggie chips at natural grocery stores. Ingredients include fruits and vegetables from farms nationwide that are perfectly edible but often rejected by restaurants and grocery stores because of their shape or color, like white strawberries, wilted greens and ugly mushrooms. The Upcycled Food Association, which celebrated World Upcycling Day on June 24, issued an official “Upcycling Certified” seal to qualifying products. These seals, which adorn the new Salt & Straw upcycled flavors, raise awareness with consumers that the company making the food used such ingredients. The association initially certified about 30 products in 2021 and now has 450 carrying the label. The movement isn't confined to recycled products found in a trendy ice cream store, farmers market or natural grocery. In San Francisco, a restaurant serving pizza and wine focuses on upcycled ingredients such as ugly mushrooms, misshapen peppers and discolored tomatoes, as well as offcuts of meat for menu stars like beef heart meatballs. This article was provided by The Associated Press.

Have you ever wondered what happens to food that gets manufactured and grown, but not used?  Well here's a scenario.  Cashews are commonly eaten - But did you know the cashew meat from inside the cashew fruit, which is normally thrown out, is a single ingredient, organic product that tastes amazingly like meat, with the same consistency. The truth are a LOT of predicted that get wasted in the food manufacturing process and all of this wasted food presents an opportunity to create exciting new items and categories.   June 24 is National Upcycling Day, and in this episode, I spoke with Angie Crone, the CEO of the Upcycled Food Association, to learn more about what up cycling is, the non-profit's mission and the crucial role it plays in preventing food from being wasted.  We also dive into why The Upcycled Certified® label is the most important third-party certification that supports up cycling integrity and environmentally-conscious stewards and why you should look for it in over 1,400 grocery stores across the country.  You can take the Upcycyling pledge to reduce waste in your own home and business on our website at eatcleaner.com and chefmareya.com.  Let's dig in!

“There was so much need for healthier food and so much extra food.” —Anna Hammond Food is an important part of our lives. It's what we eat, and it's how we celebrate and mourn. But sometimes, getting the right ingredients can be a challenge—especially if we're trying to do right by our environment, too. As faithful stewards of the earth and advocates of our health, we are faced with the urgency to act upon this inherent responsibility. Upcycling is a great way to reduce waste and give something new life. It's also a great way to support local communities and build connections with the people we're working with. Thankfully, more companies are embracing upcycling as a sustainable business practice.  Matriark Foods is a Founding Member of the Upcycled Food Association, therefore, all their products are Certified Upcycle. Their dedication to sustainability is also seen in their FSC (Forest Council Certified) packaging, which means that their products are totally eco-friendly and sourced responsibly from the inside out.     In this episode, Justine sits with Matriark Foods' CEO, Anna Hammond to discuss the urgent reasons we must reframe our food system and how businesses can help in achieving this goal. They also talk about food and art, how food strengthens bonds, tips on starting a new business, getting your products on the shelf, and the challenges faced by women entrepreneurs.      Meet Anna:  Anna Hammond is the Founder and CEO of Matriark Foods, a social impact business— inspired by the thousands of children Anna has worked with (including her 3  children and 4 grandchildren) — to scale access to healthy food for the benefit of people and the environment. Anna has spent 25 years as a nonprofit leader scaling programs and teams into dynamic, and stable organizations. Most recently, she was Executive Director for The Sylvia Center and collaborated with farmers, institutions, funders, and foundations committed to solving food insecurity through education and reimagined food systems. Together they expanded healthy eating and cooking programs in public housing community centers in all 5 NYC boroughs and all 6 school districts in Columbia County.   Website Facebook  Twitter Instagram LinkedIn Connect with NextGen Purpose: Website Facebook Instagram  LinkedIn YouTube Episode Highlights: 00:56 The Goals of Matriark Foods 03:55 Weaving Environment, Economics, and Health 07:04 Creativity in Food 10:56 Tips When Starting Something New 18:03 Getting on the Shelf  22:30 Challenges of a Female Entrepreneur  

Today we have a special episode for you to celebrate the launch of the pet channel in the Startup CPG Slack! The number of pet brands in our community is growing and we wanted to create a space dedicated for pet brands to discuss unique challenges and regulations. We thought who better to join us than one of our early Slack members, Shameless Pets, who I've personally been following for quite a few years. James Bello is the co-founder and CEO of Shameless Pets and is a former Target Buyer with lots of wisdom to share that's relevant to all CPG brands. Shameless Pets makes healthy dog and cat treats and foods that utilized upcycled ingredients in an effort to fight food waste. As of our recording date, they've saved about 1.2 million pounds of food from going into landfills. Listen in as James shares about: - His journey from Target buyer to brand owner - Getting started in upcycled ingredients before the Upcycled Food Association even existed - How pet food regulations differ from human food and the process of setting up their supply chain and manufacturing - Launching in Whole Foods, Central Market, and Target, and how they used seasonal endcaps to manage establishing relationships with big retailers - Navigating when to start taking a pay check as founders - Marketing levers they rely on including in-store promotions and campaigns with Social Nature - The debate on who the original Shameless Pet is - And more! This episode was sponsored by Social Nature. Go to business.socialnature.com

Tune in this week to hear more about food waste and how it is a humanitarian concern and driver of climate change. Marina Duchesneau, Global Business Development Manager for the Upcycled Food Association, and I are digging into the upcycled food movement, what upcycled food is, and how your business can either supply or use upcycled ingredients, as well as what you can do as an individual to upcycle your food scraps.   Get full show notes and more information here: https://ssfllp.com/rebooting-capitalism-podcast/#ep50

FoodTech Junkies travels to California to speak with food waste hero and upcycling pioneer Daniel Kurzrock. Ten years ago, out of a passion and a hobby, he co-founded Regrained, now Upcycled Food Inc, a company that makes nutritious and delicious upcycled ingredients. To further the movement, Dan co-founded the Upcycled Food Association, a non-profit focused on reducing food waste by growing the upcycling food economy. Today we will discuss the importance of circularity, regenerative approaches, and business models for people and the planet and the enormous market opportunity of upcycling overall. Join us and dive into Dan's world to learn more about how he turns waste into gold. About Dan Kurzrock Dan is the Founder & CEO of ReGrained, the leading innovation platform for upcycled food. The company specializes in using patented technology to create novel ingredients from previously overlooked and undervalued supply chains. In partnership with food makers, we develop new food products and menu items featuring certified upcycled ingredients. Dan is also a founding officer of the Upcycled Food Association and Upcycled Food Foundation, and can often be seen pioneering the movement on the frontlines. He's a thought leader on the upcycling food movement, often a featured speaker at industry conferences and sought after by the media. He earned his bachelors from UCLA, where underage homebrewing started it all, as well as an MBA in sustainable business from Presidio Graduate School. About Upcycled Food Inc Upcycled Foods Inc. powers the B2B upcycled food economy with product development expertise, cutting-edge technology, and a growing portfolio of ingredient solutions. About The Upcycled Food Association Through research, strategy, networking, and policy advocacy, Upcycled Food Association is building a food system in which all food is elevated to its highest and best use. UFA is comprised of Members and Associate Members from around the world.

“I don't ever want us to be preying on people's hope that we can make a difference. I want to make a difference.” -Ben GrayTodd and the entire Todd-versations team were inspired by this chat. Listen as Ben Gray lays out what they do, working to change the narrative about food-to-market standards. Why they do it, it's a massive, almost inconceivable, waste problem. And how they will bring consumers, growers, shippers, retailers, and manufacturers along. It is a tremendous opportunity to change perceptions and lives by working with viable, valuable, and sometimes slightly imperfect food that can make it into the supply chain.

Did you know that up to 40% of food in the USA goes to waste every year? In this episode of Evolve CPG, Caroline Cotto is here to discuss how conscious consumers and brands can fight this problem. Caroline is Co-Founder and Chief Operating Officer at Renewal Mill, President of the Upcycled Food Association, and she also is passionate about all things health, wellness and, food! Finding partners with the same mission is imperative and today, Caroline shares how her company found success with the help of theirs. We also discuss the importance of making sustainability a factor in the food that we buy before discussing how upcycling food is healthier for us and the planet. So to hear more about how to fight food waste and ultimately, climate change, tune in now!Key Points From This Episode:The mission and vision of Renewal Mill to consider the health of people and the planet.Why Renewal Mill wants to make sustainability sexy. The products Renewal Mill used to market their upcycled ingredients. How Renewal Mill found their partners and why they're key for the company. How marketing influences choices and who Renewal Mill is marketing their products to.What Renewal Mill's partnership focus is for the future. How upcycled food has become popular and where Caroline thinks it's going in the future. Why conscious consumers/brands must ask questions and demand better for our food.The importance of communicating to consumers in a truthful manner.Where Caroline's passion for food and nutrition came from.Caroline's research on what influences children's food choices. All about Caroline's involvement in the Upcycled Food Association. Links Mentioned in Today's Episode:Caroline CottoCaroline Cotto on LinkedInCaroline Cotto on TwitterCaroline Cotto on InstagramRenewal MillUpcycled Food AssociationClaire Schlemme on LinkedInHodo FoodsClimate Designers - ClimifyClimify on Apple PodcastsClimify on SpotifyClimify on Instgram Modern Species Gage Mitchell on LinkedInEvolve CPGEvolve CPG CommunityEvolve CPG on YouTubeEvolve CPG email

“As a planet, we should be eating all the food we're producing.” -Daniel Kurzrock   One of our favorite inspiring changemakers, Daniel Kurzrock, is in the house! It's been a while since we've had the pleasure of hearing from him and the exciting developments at  ReGrained.   In this episode, Daniel shares the new products they've launched, new partnerships they've made, and new projects they're working on. Of course, the conversation will not be complete without a discussion on upcycling.   We know that our food system is broken. Yet, until now, we're still doing just enough to keep the problem at bay. We're not just talking about how it's made up of huge corporations who care more about their bottom line than they do about the food we eat. But, we're also looking at how this affects our health and our environment.   We need a better food system in order to build a better world. If we want to create a sustainable world that supports us all and doesn't leave anyone behind, then we have to start by changing our approach to food production and consumption. With upcycling, we can help reduce food loss and conserve resources in a fun and exciting way, while also being intentional about what we eat and the impact it has on the environment.    Listen in as Justine and Daniel explore bigger opportunities available to us in the upcycling arena. Daniel also shares their approach and methods to impact the food industry on an individual and industry level, how certification gives broader meaning to upcycled food products, and how we can go beyond what we know today to be guilt-free.   If you want to learn more about Daniel and the mission of ReGrained, you can check our past conversations with him here:    How to Build an Organization for a Healthier and More Sustainable Food System   EI UPDATE SERIES: ReGrained's Recent Partnerships & New Product Launches Meet Daniel: Daniel Kurzrock is the Co-founder and Chief Grain Officer/CEO of ReGrained and a founding executive board member of the Upcycled Food Association. ReGrained is an ingredient platform and packaged foods innovator that specializes in upcycling overlooked and undervalued ingredients. Dan is also an entrepreneurial systems thinker and loves tackling seemingly intractable problems through creative entrepreneurship and cross-sectoral collaboration. Through ReGrained, he has become a thoughtleader about food waste business models, "edible upcycling" and the circular economy for food.   Website  Facebook Twitter Instagram LinkedIn Connect with NextGen Purpose: Website Facebook Instagram  YouTube Linkedin Episode Highlights: 01:30 A Huge Opportunity in Food Waste 06:26 The Regrained Pledge 12:27 The Regrained Approach  17:26 Upcycling Going Bigger 

Julia Collins, Founder and CEO of Planet FWD and Kayalin Akens-Irby, Head of Growth, Planet FWD talk to Karla about tackling climate change by decarbonising the consumer goods space.   Julia Collins is the first black woman to found a “Unicorn” status tech company. She has more than a decade of experience leading food operations and food technology companies. A serial entrepreneur, Julia discovered food was her calling as a young girl in San Francisco where it was the epicentre of her community. Julia leads Planet FWD, the leading carbon management platform for consumer companies, that's making it easier to bring climate-friendly products to market. Empowering the next generation of sustainable brands through its proprietary software, Planet FWD's platform reduces the cost and complexity of creating sustainable and carbon neutral products. The platform provides food, fashion and beauty brands with the tools to understand, reduce and neutralise their carbon footprint, and get on a path to net zero emissions. The platform is inspired by Planet FWD's own snack brand, Moonshot, which launched in 2020 as the first climate-friendly snack brand.    Kayalin Akens-Irby is an impact-oriented strategist who has spent her career working with investors and companies to improve business operations and capitalise on new opportunities within an evolving market which increasingly values transparency, sustainability, and business ethics. Kayalin is currently Head of Growth at Planet FWD, the leading carbon management platform for consumer companies to tackle climate change. She also serves as a Board Member for the Upcycled Food Association and a Climate Fellow for Amasia VC.   Follow Julia: Instagram - @JuliaECollins | Twitter - @JuliaCollins Follow Kayalin: Instagram - @kayasoleia | Twitter - @KayalinSoleia   More about the Warrior Women Network can be found here: www.warriorwomennetwork.com   This podcast is made in partnership with Zinc VC and produced by Bird Lime Media.  

“This is an amazing liquid that's often misunderstood in our supply chain.”   Melissa Martinelli (6:06-6:11)   When you hear the word “whey”, you probably think of whey protein powder, right? There's so much more to whey than that, which is why Melissa Martinelli created Superfrau, a sparkling, bubbly, functional whey beverage made from fresh, upcycled whey that comes from the greek yogurt fermentation process. Superfrau drinks are jam packed with vitamins, minerals, electrolytes, amino acids and so much more!    Melissa got her start as an immigration lawyer focusing on deportation defense and asylum law. Her husband introduced her to Austria's second most popular drink, where he's originally from, that's made of liquid whey and fresh juice. Skeptical, Melissa tried the drink and was shocked at how refreshing and invigorating it was. Intrigued to learn more, she found out that 90% of milk from cheese and 66% of milk from yogurt ends up as liquid whey.    It was about 40 years ago larger cheese makers started manufacturing dry powder and concentrate of whey protein, but smaller cheesemakers haven't had an outlet for their liquid whey. On top of it, because the pH of yogurt is lower and more acidic, you can't dry it and turn it into a powder. Melissa founded Superfrau in 2018, creating her first prototype by the summer of 2019, and with the help of a Pepsi grant in early 2020, she made the drink shelf-stable (decreasing waste and making it more sustainable) and you can now purchase it at select Whole Foods and Urban Outfitters in the New England region and online.   “I think our timing is quite good because I'm not sure the consumer would have been ready for our products if kombucha hadn't come out before.” Melissa Martinelli (10:33-10:44)   Melissa's on a mission to redefine her whey as a “coproduct” rather than a “byproduct”, which is a term often associated with waste. Since one of the biggest causes of forced migration is climate change and contributors to climate change, it's no surprise Melissa leaped into creating something that's upcycled and focused on sustainability. Melissa is part of the Upcycled Food Association, an association that is focused on the impact we make on the environment and reducing the food waste in our supply chain. Upcycled Food Association also certifies entire products and singular ingredients, so if you see the UFA Certified seal on a product, you know the company is doing a great job at reducing food waste and using upcycled ingredients. Melissa's Superfrau certainly makes the cut since 98% of her product is upcycled whey!   Even Hippocrates, the “Father of Medicine” was prescribing his patients to drink liquid whey 2,400 years ago, which goes to show how powerful and historically healthy liquid whey is.   The great thing about Superfrau is it doesn't have the often vinegar-y taste health drinks like kombucha have, and is still a great, healthy alternative to soda or cravings for something bubbly. Melissa describes Superfrau as slightly sweet, slightly tart, and the only sugar included are naturally occurring sugars. Superfrau adds a lactase enzyme to the drink, so if you're lactose intolerant you don't have to worry! Each bottle has 3 grams of protein, is filled with vitamins like Zinc, Vitamin B12, B6 and B3, and electrolytes like sodium, magnesium and phosphorus. Superfrau is a great recovery drink and comes in three, delicious flavors: cucumber lime, pineapple ginger, and peach mango, with a fourth flavor launching this summer.    “The first thing you'll say when you pop open a can of Superfrau is, ‘wow that smells good!” Melissa Martinelli (11:47-11:54)   Not only is Superfrau a great alternative to soda, sugary recovery drinks, alcoholic beverages, or not-so-palatable health drinks, it's great for the environment too. Being certified by the Upcycled Food Association, a certification process that rigorously analyzes the entire supply chain process of a product or ingredient lets you, the consumer, play a major role in reducing food waste in our supply chain and having a positive impact on the environment. You can enjoy your next bottle of Superfrau from select Whole Foods in the New England region, or shopping online at www.drinksuperfrau.com.    How to get involved Join The Produce Moms Group on Facebook and continue the discussion every week!  Reach out to us - we'd love to hear more about where you are in life and business! Find out more here.    If you liked this episode, be sure to subscribe and leave a quick review on iTunes. It would mean the world to hear your feedback and we'd love for you to help us spread the word!  

99% of people agree that food waste is a problem. The pandemic has accelerated many trends around the world, and reducing food waste is now at the forefront of the movement to reduce greenhouse gases and global warming. Thousands of major CPG brands and companies worldwide have “sustainability” goals that need to be met. One way they can meet these goals and increase profits is by using upcycled food ingredients. Join me for an eye-opening and extremely inspiring talk with Turner Wyatt, CEO of the Upcycled Food Association. So far, they have ‘certified’ 200 products (just within the last nine months) that in aggregate have saved 800 MILLION POUNDS of food from going to waste. Imagine what those numbers will look like once they get through the next 200 products that are on deck to be certified and officially put back into the food chain in other CPG products. The NexxtLevel Brands Podcast is hosted by G. Steven Cleere, Founder and “Chief Pot Stirrer” of NexxtLevel Brands. This show focuses on disruptors and thought-leaders from the Entrepreneurial Food, Beverage, and CPG Industry, but we also share tips from veterans and key suppliers that may help fellow CPG professionals achieve their goals. Discussion Points Tell us exactly what makes a product “upcycled”? The pent-up demand we saw at the ExpoWest show Every person throws away an average of $1500 a year in food waste Your start was in food waste recovery, tell us how that came about? How did you get from Denver Food Rescue to this? The UFA was formed in 2019, what has the reaction been so far? Over 200 businesses in 15 countries are now part of UFA The “C-Suite” decisions (by the top execs– CEO, CFO, COO etc.) around sustainability Retailers have so much power – just by putting upcycled food on their shelves The Food Waste Funder Circle offers information, opportunities for investment and education How is the UFA managing exponential growth, and what do you see in the next 5 years? The UFA goal is at least “one upcycled product in every aisle of every grocery store” If you’re worried about using “upcycled food” – you already eat it, in many different types of products The impact of “empty shelves” at the grocer during the pandemic hit us all Words to grow by: Le

While not a brand new concept, upcycling food is being better-defined and called out as a solution to the 30%-40% of food that goes to waste each year. Dan Kurzrock of Regrained and the Upcycled Food Association, shares his journey and vision for reducing food loss. Mason & Jess also tease their brand new project that incorporates upcycled food! Show Notes - https://www.mostlygreen.life/podcasts/what-is-upcycled-food-and-why-should-you-care --- Send in a voice message: https://anchor.fm/amostlygreenlife/message

In today's episode, we speak with Breyn Hibbs, Head of Social and Environmental Impact at Take Two about the complexities of calculating and communicating positive impact.Take Two is an upcycled food company that makes barley milk out of the spent grain from beer brewing. Check out their website: https://taketwofoods.com/Connect with Breyn Hibbs on LinkedIn: https://www.linkedin.com/in/breyn-marr-hibbs-4031508/We also mentioned in this episode:ReFED Insights: https://insights.refed.org/Regrained: https://www.regrained.com/Upcycled Food Association: https://www.upcycledfood.org/-Check out our new impact workshop, Exponential Good: https://www.evolvecpg.com/brand-impact-workshop-exponential-goodAs an ever-evolving show, we also love feedback. Send us your thoughts or ideas for who we should talk to next to evolve@modernspecies.com

Invest In Her host Catherine Gray talks with Sue Marshall, entrepreneur, and the founder and CEO of NETZRO, SBC. A REVOLUTIONARY company turning food waste into reusable food so it doesn't end up as more landfill! NETZRO provides a food technology platform that powers the safe capture and conversion of industrial food & beverage byproducts into new sustainable upcycled food ingredients. Sue has entered NETZRO into numerous entrepreneurial contests, accelerators and incubators. She uses her proud range of business experience and education to assist other entrepreneurs with start-ups that desire a focus on socially responsible business models and funding. Sue is a founding member and executive board member of the Upcycled Food Association. Join us on Facebook LIVE every Wednesday at NOON PT @SheAngelInvestors. Subscribe on Apple Podcast https://apple.co/3citN1I, Spotify https://spoti.fi/2ZUrFZc, or wherever podcasts are available!

Caroline Cotto is the Co-Founder & COO of Renewal Mill, a venture-backed startup creating a new circular economy of food by upcycling the byproducts of food manufacturing into premium ingredients and plant-based pantry staples. A food marketing and nutrition specialist, Caroline has experience at the UN World Food Programme, the White House (for Michelle Obama's Let's Move! initiative), Techstars Farm to Fork Accelerator, and HubSpot, where she ran the women's diversity program globally. Caroline grew up in food, working for her family's ice cream business in the town of Sandwich, MA. She serves as the inaugural Board President of the Upcycled Food Association, and formerly served as a Fulbright Fellow in Taiwan.Laurel Mintz, founder and CEO of award-winning marketing agency Elevate My Brand, explores some of the most exciting new and growing brands in Los Angeles and the US at large. Each week, the Elevate Your Brand podcast features an entrepreneurial special guest to discuss the past, present and future of their brand.

The creative transformation of by-products and waste materials into new products is one of the key emerging trends in eliminating food waste. Liz Dunn is the Category Manager of Personal Care, Apparel & lifestyle at MOM's Organic Market and Turner Wyatt is the CEO of the Upcycled Food Association, they join us to discuss their collaboration in featuring upcycled products at all MOM's locations and why companies big and small are flocking to create products from what was once considered useless. We touch on food-waste, chocolate chip cookies good for the planet and why upcycled is the new organic.

Food Waste is a global issue and plays a pivotal role in the onset of climate change. While the problem might seem overwhelming, there are increasing opportunities for consumers to impact change through their choices. This week we welcome Turner Wyatt, CEO at The Upcycled Food Association, to discuss how his company is helping producers and consumers make better decisions that will have a global impact on food waste reduction. Turner shares his journey with food waste reduction and sustainability and explains how taking a solution-based approach has led to outcomes that align environmental and sustainability goals with financial incentives and healthy profits, and why this is great news for the future of upcycling food. Make sure you tune in for this remarkable conversation to learn about the power of upcycling food and how you can make a difference!Key Points From This Episode:Learn about the research-based evidence presented by Project Drawdown that illustrates the critical role that reduced food waste plays in curbing climate change.Why it's essential to hold big companies accountable for the massive amount of food waste occurring every year and how they benefit from it.The huge benefit of aligning environmental and sustainability efforts with financial incentives.Our natural tendency to upcycle foods and how the industrialization of food products has disrupted those traditions and caused a dissociation with food in modern culture.Why Turner founded The Upcycled Food Association after working with multiple non-profits.The Upcycled Certification logo and how it empowers consumers to align their choices with their values.How concerns over food waste is a universal concern that bridges political divides.The important lessons that Turner learned about food charity and unintended consequences after co-founding Denver Food Rescue as a young adult.The Fresh Food Connect app and how it takes a solution-based approach to overcome complex barriers that prevent us from combating food waste and food insecurity.The future of upcycling and a circular economy.Links Mentioned in Today's Episode:Turner WyattTurner Wyatt on LinkedInUpcycled Food AssociationProject Drawdown: Reduced Food WasteDenver Food RescueFresh Food Connect AppEvolve CPG

Today's episode is all about upcycling. Meriam Webster defines upcycling as “to recycle (something) in such a way that the resulting product is of a higher value than the original item: to create an object of greater value from (a discarded object of lesser value).”In our private Facebook community group Love Earth Big (you can find the link to that group in the show notes), many of you share incredible upcycling projects that you have done at home, including upcycling lamp shades into hanging planters, and upcycling old tires into beautiful outdoor gardens. This community never ceases to amaze and inspire me. On a macro level, companies like Nike have taken the rubber from old shoes and upcycled them into new gymnasium flooring and have turned plastic bags into dry fit clothing. A sector of industry that is rarely discussed in terms of upcycling is the food industry. This episode is devoted to just that, upcycled foods and specifically snacking. Without revealing too much, I'll introduce you to today's guest, Shannon Neumann.Shannon is Associate Director of SnackFutures Innovation – Mondelēz International's innovation and venture hub that plays a critical role in the company's aggressive global growth agenda. In the SnackFutures model of Invent and Venture, Shannon is thrilled to have the opportunity to align her work with her personal passions for creating and building brands while connecting people from around the world through food.Shannon has been with Mondelēz International for 9 years, and before that she worked with Kraft Foods, Cadbury and Nabisco.  Shannon has held a number of key leadership roles in brand management, global breakthrough innovation and portfolio management across multiple categories including Gum, Candy and Biscuits.  She has led and executed multi-market big bet projects for Mondelez collaborating across boundaries with cross-functional colleagues.Shannon received her undergraduate degree from The University of Massachusetts, Amherst and her MBA from Fairleigh Dickinson University. Exclusive info: CaPao just launched a new product Quinoa Squares! Keep an eye out for this new flavor! Let's Get Social! Instagram @lifeontheupcycleLife on the Upcycle Facebook PageLife on the Upcycle Facebook Community PageInstagram @capaofruitCaPao Facebook PageCaPao WebsiteReports and articles discussed in the episode:Upcycled Food Association, Foundation, and Certification 

 “Let's remember how valuable our food and our resources are, and put it all to best use for creating delicious food to feed people.” -Daniel Kurzrock   Episode Description: You're in for a yummy treat! Audience favorite Daniel Kurzrock, the Co-Founder and Chief Grain Officer/CEO of ReGrained has returned to give us an update on the new products at ReGrained and dive deeper into upcycling. Daniel, a co-Founder of the Upcycled Food Association, joined us as our guest on S2 Ep6 of Essential Ingredients, where he talked about how to build an upcycle company.  ReGrained's story started with two college friends trying to make their own beer. The grains they used in brewing initially ended up in a dumpster until they discovered they could use them to bake bread. Little did they realize they were up to something bigger! Grains from breweries are packed with proteins, prebiotics, and micronutrients. Soon, ReGrained's SuperGrain+ was born. From this discovery, ReGrained was able to leverage it further by making innovative and savory treats that “align the food we eat with the planet and people we love.” (ReGrained's mission)    In this episode, Daniel shares a guest update on all the recent happenings at ReGrained, including new and exciting partnerships and products that bring upcycled food to the next level!  Learn about the benefits of upcycling and the growing number of companies changing the future of food through this system. If you are looking for a crouton alternative, soup topper, or puffed chips you can snack on, ReGrained introduces the world's first puff snack powered by Supergrain+. This innovation proves that there is a tasty way to reduce food loss. Tune in and discover five bold and fun flavors that will hook your tastes buds!    Tap into the upcycled food opportunity; be an Upcyclist! Stay tuned to find out how you can be a CERTIFIED Upcycle Company.     Connect with Daniel: Daniel Kurzrock is the Co-founder and Chief Grain Officer/CEO of ReGrained and a founding executive board member of the Upcycled Food Association. ReGrained is an ingredient platform and packaged foods innovator that specializes in upcycling overlooked and undervalued ingredients. Dan is also an entrepreneurial systems thinker and loves tackling seemingly intractable problems through creative entrepreneurship and cross-sectoral collaboration. Through ReGrained, he has become a thought-leader about food waste business models, "edible upcycling" and the circular economy for food.   Website  LinkedIn Instagram Twitter Facebook   Connect with Justine:  Website Facebook Instagram LinkedIn   Connect with NextGenChef: Website  Facebook  Twitter  Instagram  YouTube NextGenChef App (Apple) NextGenChef App (Android)  Episode Highlights: 01:09 Regrained Updates  07:12 Tap Into Common Sense Kitchen Wisdom 14:28 Powered by Upcycled Products 17:25 Regrained Puffs with Fun Flavor 19:34 The Upcycled Food Association

We've all heard of recycling cans or cardboard boxes, but have you ever tried recycling food? Rochelle Still, membership manager of Upcycled Food Association, joins us today to teach us about the relationship between food waste and the environment, how she discovered the food and sustainability industry, and how she found employment at the beginning of the COVID-19 pandemic. ----- Pipeline Resources ----- Leave a review on Apple Podcast: https://podcasts.apple.com/us/podcast/connecting-with-careers-podcast/id1528074597 Resume, Interview, and Career Coaching: https://www.pipelinecareerservices.com/ LinkedIn: https://www.linkedin.com/company/pipelinecareerservices/ Instagram: https://www.instagram.com/pipelinecareerservices/ TikTok: https://www.tiktok.com/@pipelinecareerservices Twitter: https://twitter.com/Pipeline_CS New episodes every Wednesday at 8 AM EST! ----- Resources from this episode ----- Connect with Rochelle: https://www.linkedin.com/in/rochelle-still/ Upcycled Food Association Website: https://www.upcycledfood.org/ Follow Upcycled Food Association on Instagram: https://www.instagram.com/upcycledfood/ LunchClub: https://lunchclub.com/ --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/connectingwithcareers/support

Have you heard about Upcycling? Join us for a crash course in all things food waste. In this episode we talk with Caroline Cotto, the cofounder and COO of Renewal Mill, an ingredient, mix, and cookie company that is taking a new approach to the circular food economy.  Caroline goes deep into the issues of food waste and how Renewal Mill, and the new Upcycled Food Association, are bringing attention and money into the food renewal space.Renewal MillUpcycled Food AssociationRePurpose Global, for plastic offsets

For this episode, we were fortunate to be able to have a chat with Turner Wyatt, co-founder, and chief executive officer of the Upcycled Food Association. Turner shares his views on how the association came to be, its mission, and the power of collaboration in growing a successful food category and environmental movement. The story of the Upcycled Food Association is one about how a group of people who came together recognized that they could accomplish more by working together — even if they were competitors. 

May 29, 2021 - Stay up to date on all the latest in the Food Upcycling world with your hosts Kevin May and Rochelle Still. In this segment we get the latest news the Upcycled Food Association, and update on open enrollment for Upcycled Certification, and we take you to the Minnesota State Fair for the Summer Kickoff event where we meet the Jim and Michael Burt from the Reclaim Center/We Are Nuts, and the Gentleman Forager, Mike Kempenich. We learn about how they are using upcycled ingredients and finding was to reuse by products so nothing goes to waste. Mentioned in this segment: The Kroger Zero Hunger/Zero Waste Foundtion Innovation Fund reBLEND Smoothie Pops on QVC Grounded Foods - Vegan Cheese Outcast Foods US Foods Upcycled Food Association Webinar: Design and Research Behind the Mark We Are Nuts - Maple Bourbon Almonds wtih NETZRO upcycled spent grain from the Twin Cities Spent Grain Co-op. Gentleman Forager - Mushroom products Follow us on Instagram @toogoodtowaste_podcast Thanks to our sponsors: Upcycled Food Association - www.upcycledfood.org NETZRO, SBC - www.netzro.us Produced by Hi-Fly'n Productions www.hiflyn.com Producer | Host: Kevin May Associate Producer: Amy Gilbert Creative Development: Sue Marshall Co-host & Content Contributor: Rochelle Still --- Send in a voice message: https://anchor.fm/toogoodtowaste/message

“Opportunity comes with the responsibility to decide where the value is going to go.” -Turner Wyatt   Episode Description: There are so many food products and countless ways to upcycle them. This week’s episode of Essential Ingredients with Justine Reichman features special guest Turner Wyatt, Co-Founder and CEO of  Upcycled Food Association.  Justine and Turner discuss the powerful role upcycling plays in the battles against food insecurity and climate change.  Turner discusses organizations currently doing innovative work in upcycling - and shares valuable tips for personal upcycling with our audience!  For those planning to launch a food-based biz, Turner provides insight on the “three drivers of food purchase” to help owners achieve better outcomes and offers advice on achieving an Upcycle Certified Seal. Connect with Turner Wyatt:  Turner Wyatt, Co-Founder and CEO of Upcycled Food Association, is a social entrepreneur focused on reducing food waste and improving our environment and economy. Turner came to the upcycled food movement by way of the food rescue/hunger relief movement, where he served as the Executive Director of an award-winning organization for seven years. He's excited to continue growing this powerful solution!   Website Facebook Instagram LinkedIn Connect with Justine:  Website Facebook Instagram LinkedIn Connect with NextGenChef: Website  Facebook  Twitter  Instagram  YouTube NextGenChef App Episode Highlights: 03:01 What Holds Us Back 12:34 What We Eat, What We Don’t Eat 17:29 The Benefit of Certification  26:16 Upcycling and Food Security 29:21 How to Create Nutritious Soil 31:46 Rules in Creating an Upcycling Start-Up 

What if your every trip to the grocery store helped counteract climate change? Hear how Turner Wyatt and Leah Graham of Upcycled Food Association are working to make that vision a reality.

What if your every trip to the grocery store helped counteract climate change? Hear how Turner Wyatt and Leah Graham of Upcycled Food Association are working to make that vision a reality.

Will an upcycled certification mark on food packaging resonate with consumers? In this episode of the Xtalks Food Podcast, Sydney discusses the new, first-of-its-kind upcycled food label from the Upcycled Food Association (UFA). She shares some insights from an interview with the UFA's marketing director, Leah Graham, and asks the team whether they would consider spending more money on a product with upcycled ingredients. Also in this episode, Mira introduces the team to the Omnipan, a new line of cookware made from silicon designed with millennials in mind. While the team is skeptical of the Omnipan's name and effectiveness in the kitchen, Mira says the company has carved out a niche for millennials in smaller living spaces looking to cook and store food with less hassle.Read the full articles here: Will An Upcycled Certification Mark on Packaged Foods Resonate With Consumers?Is Omnipan the Only Cookware Millennials Need?For more food and beverage industry content, visit the Xtalks Vitals homepage.Follow Us on Social Media Twitter: @XtalksFood Instagram: @Xtalks Facebook: https://www.facebook.com/Xtalks.Webinars/ LinkedIn: https://www.linkedin.com/company/xtalks-webconferences YouTube: https://www.youtube.com/c/XtalksWebinars/featured

In this episode of The Physical Product Movement, we're joined by Daniel Kurzrock, Co-Founder & CEO at ReGrained. Dan shares how he was first introduced to the problem of food waste. When he brewed his own beer back in college, Dan did a great job recognizing the environmental impact of food waste and ReGrained was born out of the desire to try to address this problem. He talks about how, as a company, they've taken a leadership role in the upcycling movement by giving talks, releasing content, and highlighting landmark research on this subject. He also shares some of the great opportunities for companies to differentiate their products by using upcycled ingredients, and also how companies can unlock additional lines of revenue by reviewing the byproducts of their production process.

In this episode of The Physical Product Movement, we're joined by Daniel Kurzrock, Co-Founder & CEO at ReGrained. Dan shares how he was first introduced to the problem of food waste. When he brewed his own beer back in college, Dan did a great job recognizing the environmental impact of food waste and ReGrained was born out of the desire to try to address this problem. He talks about how, as a company, they've taken a leadership role in the upcycling movement by giving talks, releasing content, and highlighting landmark research on this subject. He also shares some of the great opportunities for companies to differentiate their products by using upcycled ingredients, and also how companies can unlock additional lines of revenue by reviewing the byproducts of their production process.

On this special Earth Day episode, we welcome guest host Turner Wyatt, CEO of the Upcycled Food Association. Turner and I have a fun and enlightening conversation with Dana Gunders, Executive Director of ReFED and author of the Waste Free Kitchen Handbook. We reflect on what Earth Day means to each of us and how we all can have an impact in the goal of reducing food waste and protecting Mother Earth every day through the choices we make. On this episode we also celebrate a big announcement from UFA and learn about the exciting and engaging interactive tool from ReFED called the Insights Engine. Upcycled Food Association Unveils Upcycled Certified Mark World's first mark certifying upcycled food in products gives consumers crucial tool to address urgent climate and environmental crises through purchasing power. Check out the new Upcycled Certified Mark and learn more about what it means and where you will be able to find it soon! ReFED is a national nonprofit dedicated to ending food loss and waste across the U.S. food system by advancing data-driven solutions. Insights Engine: Developed by ReFED the Insights Engine is a data and solutions hub for food loss and waste, designed to provide anyone interested in food waste reduction with the information and insights they need to take meaningful action to address the problem. Visit www.toogoodtowastepodcast.com for all episodes and to learn more about the Too good To waste podcast series. Follow us on Instagram @toogoodtowaste_podcast Thanks to our sponsors: NETZRO, SBC - www.netzro.us Upcycled Food Association - www.upcycledfood.org Produced by Hi-Fly'n Productions www.hiflyn.com Producer | Host: Kevin May Associate Producer | Amy Gilbert Creative Development | Sue Marshall What's UP Co-Host | Rochelle Still --- Send in a voice message: https://anchor.fm/toogoodtowaste/message

On the cusp of Earth Day 2021, we’re joined by Caue Suplicy, the founder and chairman of Barnana, which markets premium snacks made from upcycled bananas.  Founded in 2012, Barnana uses slightly overripe bananas that would otherwise be discarded to produce dried banana bites, tortilla chips and cookie brittle, which are sold at major retailers nationwide including Costco, Whole Foods, Target, Walmart, Kroger, Safeway.. Meanwhile, as a founding member of the Upcycled Food Association, Barnana is leveraging its experience to support new and emerging upcycled CPG concepts.  In an interview featured in this episode, Suplicy spoke about the company’s development and evolution, including how the company analyzed consumer demand to better understand how to market and promote the brand/product. He also explained the company’s strategy for sourcing and utilizing sales data, why hiring from within has benefited the brand and how he has navigated the industry as an immigrant founder. Show notes:  0:38: What Millennials Really Think About Sustainability, Gluten-Free Faves & RayFC -- BevNET reporter Brad Avery made a guest appearance in the the opening banter, which included a discussion about how millennials perceive sustainably-minded brands, how the team is gearing up for BevNET & NOSH Virtually Live, Ray’s embrace of gluten-free brands (along with a chicken sandwich cheat) and interesting products that have tickled our fancy of late. 26:02: Interview: Caue Suplicy, Co-Founder/Chairman, Barnana -- Suplicy spoke with Taste Radio editor Ray Latif about Barnana’s recent label revamp and new mascot and how it ties into the company’s partnership with EarthDay.org. He also discussed Barnana's recent alignment with almond-based dip brand Bitchin’ Sauce, how the company’s first intern became a co-founder and the elements of its simple and easily understood message about mission and values. Later, Suplicy explained how Barnana’s consumer research strategy has evolved, how data impacted its selling story and pitch to retailers, being mindful about when to launch new products and how his Brazilian heritage factored into the company’s development. Brands in this episode: Barnana, ReGrained, Forager, Uglies Snacks, Imperfect Foods, PathWater, Coca-Cola, Rudi’s Bakery, Egglife, OMG...It’s Gluten Free, ZenB, Wet Hydration, Vegan Rob’s, Pirate’s Booty, NUGGS, Raisels, Akeso Water, Death Wish Coffee, Bitchin’ Sauce, Zico

What's Up – a quick look at hot trends, and what's happening right now in the world of Upcycled Food with your hosts Kevin May and Rochelle Still. in this segment we welcome special guest Alesha Hartley, the Certification Manager at the Upcycled Food Association. For more information, videos and links, check out the Show Notes at Visit www.toogoodtowastepodcast.com for all episodes and to learn more about the Too good To waste podcast series. Follow us on Instagram @toogoodtowaste_podcastThanks to our sponsors: NETZRO, SBC - www.netzro.us Upcycled Food Association - www.upcycledfood.org Produced by Hi-Fly'n Productions www.hiflyn.com Producer | Host: Kevin May Associate Producer: Amy Gilbert Creative Development: Sue Marshall Co-host & Content Contributor: Rochelle Still --- Send in a voice message: https://anchor.fm/toogoodtowaste/message

We have been busy lining up our guests for Season 2, and we're excited to launch our first episode mid November in celebration of the 1 year anniversary of the Upcycled Food Association. This season we'll digging deeper into topics like innovation and technology, new upcycled food products, problem solving and processes designed to make upcycling more efficient, food justice and equity, and we'll be taking it global to find out what they are doing in other countries with food waste and upcycling. Visit www.toogoodtowastepodcast.com for all episodes and to learn more about the Too good To waste podcast series. Follow us on Instagram @toogoodtowaste_podcast --- Send in a voice message: https://anchor.fm/toogoodtowaste/message

In Edible-Alpha® podcast #70, Tera chats with Paul Evers, co-founder and CEO of Bend, Oregon-based Riff Cold Brewed , about the successful startup's origin story, the power of a strong brand and upcycling a would-be waste ingredient into a crave-worthy craft beverage. Unlike most food and beverage entrepreneurs, Paul's primary priority was to create a brand that really resonated with consumers; next, he decided which products to pursue. With a background in brand-building and creative services, and as co-founder of Crux Fermentation Project, a craft brewery in Bend, he was well-suited to take the emerging cold-brewed coffee category by storm. After assembling a skilled team of founders that includes a cold-brewed coffee pioneer, Nate Armburst, and his son, Bobby, Paul and Bobby embarked to Colombia to learn all about coffee production from small, independent growers and brewing techniques from local cafés. Their trip was transformative and informed both Riff's product development and design of its Taproom—the brand's epicenter of innovation and consumer connections. There, Riff tests out new beverage concoctions on visitors and uses their immediate feedback as R&D. The Colombia excursion also opened Paul's eyes to something unexpected that has shifted the brand's purpose and mission. He learned that after the coffee bean (which is really a seed) is separated from the surrounding fruity pulp, 70% of the coffee fruit is thrown to waste. However, the sweet-tasting pulp, called cascara, is far from worthless: It's packed with nutrients and caffeine and can be transformed into delicious foods and beverages. But because there's very little market demand for it currently, cascara winds up in waterways and landfills. Shocked by this practice and the lack of information about it, Riff sponsored a study, supervised by a senior climate change scientist at Oregon State University, to accurately estimate the magnitude of discarded cascara and its environmental impact. The researchers determined that 100 billion pounds of cascara goes to waste, generating up to 13 million metric tons of carbon dioxide equivalent. Determined to do something about this issue—and simultaneously reduce the footprint of its coffee-making endeavors—Riff began turning cascara into a line of natural energy drinks dubbed Alter Ego (named for being coffee's lesser-known counterpart). The beverages were set to debut at Natural Products Expo West, where the brand would also participate as one of ten semifinalists in New Hope's pitch slam, but the event was canceled due to COVID-19 concerns. Alter Ego launched online and at retail in the Northwest this spring, and distribution is expanding quickly. With its eco-forward mission firmly entrenched, Riff joined 1% for the Planet and the Upcycled Food Association and is teaming with fellow cascara product producers to create a cascara trade association. While Paul didn't start this journey with cascara or even necessarily cold-brewed coffee on the brain, his story is an inspirational example of what brands can achieve when they remain open to all possibilities.

In Edible-Alpha® podcast #70, Tera chats with Paul Evers, co-founder and CEO of Bend, Oregon-based Riff Cold Brewed , about the successful startup’s origin story, the power of a strong brand and upcycling a would-be waste ingredient into a crave-worthy craft beverage. Unlike most food and beverage entrepreneurs, Paul’s primary priority was to create a brand that really resonated with consumers; next, he decided which products to pursue. With a background in brand-building and creative services, and as co-founder of Crux Fermentation Project, a craft brewery in Bend, he was well-suited to take the emerging cold-brewed coffee category by storm. After assembling a skilled team of founders that includes a cold-brewed coffee pioneer, Nate Armburst, and his son, Bobby, Paul and Bobby embarked to Colombia to learn all about coffee production from small, independent growers and brewing techniques from local cafés. Their trip was transformative and informed both Riff’s product development and design of its Taproom—the brand’s epicenter of innovation and consumer connections. There, Riff tests out new beverage concoctions on visitors and uses their immediate feedback as R&D. The Colombia excursion also opened Paul’s eyes to something unexpected that has shifted the brand’s purpose and mission. He learned that after the coffee bean (which is really a seed) is separated from the surrounding fruity pulp, 70% of the coffee fruit is thrown to waste. However, the sweet-tasting pulp, called cascara, is far from worthless: It’s packed with nutrients and caffeine and can be transformed into delicious foods and beverages. But because there’s very little market demand for it currently, cascara winds up in waterways and landfills. Shocked by this practice and the lack of information about it, Riff sponsored a study, supervised by a senior climate change scientist at Oregon State University, to accurately estimate the magnitude of discarded cascara and its environmental impact. The researchers determined that 100 billion pounds of cascara goes to waste, generating up to 13 million metric tons of carbon dioxide equivalent. Determined to do something about this issue—and simultaneously reduce the footprint of its coffee-making endeavors—Riff began turning cascara into a line of natural energy drinks dubbed Alter Ego (named for being coffee's lesser-known counterpart). The beverages were set to debut at Natural Products Expo West, where the brand would also participate as one of ten semifinalists in New Hope’s pitch slam, but the event was canceled due to COVID-19 concerns. Alter Ego launched online and at retail in the Northwest this spring, and distribution is expanding quickly. With its eco-forward mission firmly entrenched, Riff joined 1% for the Planet and the Upcycled Food Association and is teaming with fellow cascara product producers to create a cascara trade association. While Paul didn’t start this journey with cascara or even necessarily cold-brewed coffee on the brain, his story is an inspirational example of what brands can achieve when they remain open to all possibilities.

Welcome to the very first full episode in the Too Good to Waste series. It was an honor to have the opportunity to interview Turner Wyatt, CEO of the Upcycled Food Association. Turner has a wealth of knowledge and shares his insights into our food systems, the upcycling food movement, how rescuing food and reducing food waste really can have a significant positive impact on our environment, and much more. From a high level perspectives to simple things we all can do in our homes today, this episode is filled with lots of great information whether you are a food production company, ingredient manufacturer, baker, chef, or everyday conscientious consumer. For more information and some great videos and links check out the Show Notes for Episode 01 at https://www.toogoodtowastepodcast.com/post/turner-wyatt. Thanks to our sponsors: NETZRO, SBC - www.netzro.us Upcycled Food Association - www.upcycledfood.org --- Send in a voice message: https://anchor.fm/toogoodtowaste/message