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How It Can Still Be Delicious

Having a vision is one thing. To make it a reality
is another. Uncycled food, after all, is still a new con-
cept to many people. A 2021 study published in Food
and Nutrition Sciences revealed that only 10% of con-
sumers are familiar with upcycled food products.
Therefore, to convince consumers to buy into the idea,
the company needs to convince people that they are
eating delicious food, not wasted pulps. The great news
is that, according to the same report from Food and
Nutrition, once consumers are educated about upcycled
food, 80% say that they would seek them out.
Salt&Straw’s The Upcycled Food Series ice cream proj-
ect is a perfect example to prove it. People are educat-
ed about the new innovative eco-friendly food by
trying out delicious ice cream.
Established in 2011, Salt & Straw now has seven
shops all over the USA and is featured in many pres-
tigious newspapers and magazines. Salt & Straw al-
ways tries to make ice cream that is more than ice
cream. They care much about ingredients and the
farms and artisans they come from. For this summer’s
The Upcycled Food Series, the company shows peo-
ple how to rescue wasted food. These flavors are all
officially Upcycled Certified by the Upcycled Food
Association (UFA).
All five flavors represent five unique and inspir-
ing stories of how wasted food can be made into deli-
cious ice cream. For their Day-Old Bread Pudding &
Chocolate Ganache, Salt&Straw teamed up with Urban
Gleaners. Founded in 2006, Urban Gleaners has fed
thousands of families every week by rescuing fresh,
unsold quality food, from hand-roasted coffee to fried
chicken and gluten-free cookies. Using uneaten bread
from Urban Gleaners, the ice cream is made from bread
pudding with chocolate mixed into each bite. It is a
classic taste that suits both adults and children. If you like fresh and sour, Lemon Curd and Whey Nevertheless, whey could be a great ingredient itself cluding a mild flavor that is highly soluble to be easily
The chocolate flavor is always a must-have on an could be something you are looking for. This time, that has been underrated. Spare Food has turned whey paired and blended into the ice cream.
ice cream menu. For the Cacao Pulp & Chocolate Strac- Spare Food joined the Salt & Straw project and added into the primary component of the company’s feature Last but not least, the Salted Caramel & Okara
ciatella Gelato, Salt&Straw uses chocolate products whey to the ice cream recipe. Spare Food always tries product, Spare Tonic. Cupcakes flavor is created together by Salt & Straw
from Blue Stripes Urban Cacao. Blue Stripes focus on to make the best use of surplus produce, overlooked Collaborated with EverGrain, on the menu, you and Renewal Mill. The ice cream has a salty-sweet
upcycling the whole cacao fruit, including the shell, parts of plants collected directly from farms, and ed- can find Malted Chocolate Barley Milk. To be noticed savor from Salt&Straw’s homemade caramel syrup and
the fruit, and the bean. Traditionally, only the cacao ible ingredients produced as co-products or byproducts it is the first allergen-free Salt&Straw variety beyond an oat milk base with Renewal Mill’s baking mixes.
beans are used to make chocolate, while the other two- from other food manufacturing processes. The ice a sorbet, all thanks to the upcycled rice barley protein Unlike some of the other upcycled ice cream, which
thirds of the fruit is wasted. Blue Stripes tries to max- cream has a slightly sour solid flavor from the whey, powder made from leftover grains from beer produc- uses upcycled ingredients in the base, including Ever-
imize its cacao’s super-fruit benefits and uses it to make which is a perfect ice cream taste to help you beat the tion. Brewing beer can create a byproduct called brew- Grain’s rice barley protein powder and Blue Stripe’s
cacao water, energy bars, and other dry snacks. For summer heat. Whey is a byproduct of Greek-style er’s spent grain (BSG), which usually ends up in land- cacao pulp, Renewal Mill’s signature baking mixes are
this summer collaboration, the company applied one yogurt products. For the yogurt industry at large, whey fills or animal feed. EverGrain realized they had an used to make inclusions that were then folded into the
of its cacao recipes to the ice cream, using the entire as waste is a massive problem. During the process of opportunity to reimagine BSG and turned it into an ice cream. “Our baking mixes are ‘just add oil and wa-
bean to make flour and chocolate to create the upcycled making yogurt, about 2-3 cups of liquid whey are pro- ingredients business – EverPro. EverPro delivers al- ter’, so it was easy for Salt&Straw to use them and
chocolate flavor. duced for only every 1 cup of yogurt manufactured. most everything you could want in an ingredient, in- include them in their ice cream,” Cotto explained.

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