Journal Article - Upcycled foods: A nudge toward nutrition
About this Resource:
Title: Upcycled foods: A nudge toward nutrition
Authors: Margaret Thorsen, Sheila Skeaff, S, Francesa Goodman-Smith, Brian Thong, Phil Bremer, Miranda Mirosa
Type: Journal Article
Journal: Frontiers in Nutrition
Date: November 21, 2022
Overview:
Upcycling food is a technical solution for food waste reduction that retains the nutritional and financial value of food by-products. However, many of the upcycled foods produced are discretionary foods such as biscuits, crackers, and other snack foods that are not part of a healthy dietary pattern and should only be eaten sometimes in small amounts. Given the importance of ensuring a sustainable healthy diet, this paper discusses opportunities for upcycled food manufacturers to produce more nutritious products.
Food Waste Innovation Authors:
Margaret Thorsen
Sheila Skeaff
Francesca Goodman-Smith
Phil Bremer
Miranda Mirosa
Citation:
Thorsen, M., Skeaff, S., Goodman-Smith, F., Thong, B., Bremer, P., & Mirosa, M. (2022). Upcycled foods: A nudge toward nutrition [Perspective]. Frontiers in Nutrition, 9. https://doi.org/10.3389/fnut.2022.1071829
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