The \"upcycling\" movement is accelerating in the food industry. Efforts to use off-grade vegetables and byproducts of the manufacturing process not as \"waste\" but as \"valuable materials\" are drawing attention as part of sustainability management.<\/p>\n\n\n\n
According to the latest Ministry of the Environment figures, Japan's food loss is estimated at about 4.64 million tons a year. The SDGs set a target of halving per-capita food waste by 2030, and the pressure on food makers to respond mounts year by year.<\/p>\n\n\n\n
Against this backdrop,Upcycling of off-spec vegetables<\/a>is drawing attention. It is an effort to make effective use of vegetables that fall short of standards only in looks or size but are equal in taste and nutrition, by drying or turning them into powder.<\/p>\n\n\n\n Among the majors, FamilyMart runs \"Eco-Waribiki\" markdown sales on products nearing their use-by date, and at the manufacturing stage, developing new products from byproducts is advancing. Cases of commercializing upcycled products are increasing, such as Pasco (Shikishima Baking) launching croissants and madeleines using new materials.<\/p>\n\n\n\n For SMEs too,using unused resources<\/a>becomes a weapon for differentiation. Sustainable efforts\u2014drying regional off-grade produce to supply as OEM raw materials, orcommercializing local heirloom vegetables<\/a>\u2014also link to higher corporate value.<\/p>\n\n\n\n In<\/a>Gen Z's purchasing behavior, environmental consideration is an important criterion for product choice. Using upcycled raw materials is now an era where it raises brand appeal to younger buyers.<\/a>The number of companies launching<\/p>\n\n\n\n upcycled food brands<\/p>\n\n\n\nConcrete Corporate Efforts Are Spreading<\/h2>\n\n\n\n
Gen Z's Buying Behavior Gives It a Push<\/h2>\n\n\n\n
Summary<\/h2>\n\n\n\n