Online Working Groups – UPcycled4Food Initiative

Join UPcycled4Food Initiative

Why should upcycled ingredients become part of mainstream food products? And why should they support current challenges in product reformulation and sourcing?

Foodvalley’s UPcycled4Food initiative is entering its second phase and welcomes new partners to join. Over the past year, a broad consortium of companies across the food value chain has explored how ingredients from unavoidable industrial side streams can be used in product reformulation.

A key insight is that upcycled ingredients are often not yet considered in innovation or reformulation processes, while they can offer clear added value. They can contribute to lowering the carbon footprint, improving cost efficiency, enhancing nutritional profiles and enabling more local sourcing strategies- all while keeping taste untouched.

The focus of the initiative is on solutions that create value for buyers, producers, retailers and foodservice parties, matching existing ambitions and market requirements. At the same time, participating companies have the opportunity to actively explore what is practically feasible when it comes to upcycled reformulation. Always with the idea to focus on existing, mainstream products to reach scale.

In phase 2, running from June 2026 to May 2027, the initiative will build on these insights through expert-led, independent impact assessments.

The aim is to demonstrate how upcycled food solutions can support reformulation strategies by delivering value in terms of enhanced taste, environmental impact, cost efficiency, nutrition and sourcing.

New partners can join one or more pre-competitive working groups, focusing on:

🍪 Cookies & Biscuits – 14 September
🥐 Bread & Rolls – 16 September
🥛 Blended Dairy – 21 September
🥩 Blended Meat – 23 September

All sessions take place online, between 13.00-15.00 CEST.

Participation is free of charge and offers partners the opportunity to contribute to the development of upcycled food solutions, access shared insights and data, and collaborate with frontrunners across the food value chain.

Are you working on product reformulation, sustainable sourcing, enhanced nutrition, category management or other forms of food innovation and/or impact?

We invite you to join UPcycled4Food and explore how upcycled ingredients can add value to your portfolio.

Interested in joining?

Reach out to miriam.burnand@foodvalley.nl for a chance to participate in one or more of these working sessions.

Join the meeting and help shape the future of upcycled food.