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Food Waste Repurposed Into Edible, Profitable New Products

May 6, 2017: 12:00 AM EST
The food waste problem is inspiring a lot of creative new product development these days. Among the ingenious products from socially aware entrepreneurs: Foxhole Gin, made with leftover grape skins, flesh and pips from winemaking; Toast Ale, made from surplus loaves of bread mashed into crumbs and mixed with malted barley, hops and yeast; ChicP hummus in four varieties made from discarded wonky fruit and vegetables; Hellmann's Ketchup, a new product made from imperfect discarded red and green tomatoes; Snacktivism snack bars made from excess fruit gleaned from London’s wholesale food markets; Spare Fruit premium crisps made from rescued wasted fruit; and Rejuce fruit and vegetable juices made from rejected produce that is transformed into flavors like Lime, Cucumber, & Mint, and Lemon, Beetroot & Ginger.  [Image Credit: © ChicP ]
Megan Tatum, "How food waste is fueling a new wave of NPD", The Grocer, May 06, 2017, © William Reed Business Media Ltd.
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