Episode 63: Upcycled Food with Emily Lafferty and Amanda Oenbring

About the guests 

Amanda Oenbring is the CEO of the Upcycled Food Association, where she leads a mission to reduce food waste through innovation, policy, and industry collaboration. Her work focuses on scaling solutions that turn overlooked food streams into high-value products.

Emily Lafferty is the Director of Supply Chain at Seven Sundays, a breakfast company that champions sustainability and clean ingredients. She plays a key role in sourcing and integrating upcycled ingredients into the company’s products, bringing circular food systems to life at the grocery store level.

Transcript
 

Zachary Cartwright :
Could your next favorite flour come from oat milk production waste? Welcome to the Drip where we keep your mind hydrated with some science, music and a mantra. I'm your host, Zachary Cartwright, lead food scientist at AQUALAB by Addium. In today's episode, we'll be discussing what can happen when ingredient processing waste is upcycled and into nutrition rich flowers, proteins and fibers and the environmental impact on these waste interventions. My guest today, Emily Lafferty and Amanda Owen bring both belong to the Upcycled Food association, which is a membership nonprofit that brings together stakeholders across the food system. Hi Amanda. Hi Emily. Thank you both for being here. I really appreciate your time today.

Zachary Cartwright :
Why don't you tell me a little bit more about your background and also your reasons for supporting the upcycled food movement.

Amanda Oenbring :
Thanks so much for having us. Really excited to talk about the wide world of upcycled food. My name is Amanda Owenbring and I'm the CEO of the Upcycled Food Association. So we are a global membership based trade association which we'll get into today. But I've had the joy of leading UFA for the past year and really what brings me to this work, you know, is the global problem of food waste. It's what gets me up in the morning and what keeps me up at night. And really my personal path to this moment has been a series of stepping stones of really, you know, growing up in rural agricultural areas, getting to, you know, be alongside all the different ways that our food is produced and coming out of those formative years to did a MBA with a specific focus on sustainability and a specific focus on food systems. So really getting a chance to think about, okay, in this global complex food system that we all participate in in some way every day, there's so much waste and so much opportunity to really be capturing and putting to the highest and best use all this food that we produce with love and care and really for the purpose of the future of all humans on earth and the future of this planet.

Amanda Oenbring :
So that's what brings me to this work and I am really delighted to get to be working alongside my colleague Emily who is on our board of directors here at ufa. So Emily, I'll pass it over to you.

Emily Lafferty :
Thanks Amanda and yeah, thanks Zach for having us. Really excited to be here today to talk more about upcycling. So I'm Emily Lafferty. I'm the director of Supply chain at Seven Sundays, a fast growing breakfast brand based in Minneapolis and found in over 10,000 stores now across the US being a director of supply chain, this means I get to work and tinker in our upcycled supply chains with working with multiple derivatives in varying processing streams. And I think we'll talk more about that today. Get to work also on our mission driven projects such as work with farmers, Direct Trade and Regenerative Ag. My background and grew up working in value chains really from farm gate to B2B, working for a flavor house and at the CPG level. So get really excited about working with stakeholders really across our food ways and really excited to be here today.

Zachary Cartwright :
Yeah, thank you both for being here. And just off the bat just to make sure that all of our listeners understand what an upcycled food is. What is this? Is it a product? Is it an ingredient? What is an upcycled food?

Amanda Oenbring :
Yeah, thanks for asking that question. So starting with the shared language is really important and that's really what brought UFA to be back in the beginning. When we got our start in 2019, it was to align around a shared definition. So good news is it can be an ingredient or an ingredient used in a product. And really the three pillars that we've aligned on, brought together with stakeholders from across, you know, industry experts such as Harvard law, ReFED, Drexel, WWF, NRDC really helped to identify upcycled foods using ingredients that otherwise would not have gone to human consumption. So really looking at how to put the highest and best use of the food that we produce, making sure it is going into a consumable product. Secondly, upcycled foods are procured and produced using a verifiable supply chain. So that has been another exercise of our evolution as an organization is helping create the standard that you see out on store shelves, both on ingredients and products, the upcycled certified standard.

Amanda Oenbring :
And thirdly, making sure that the products and ingredients in the upcycled space have a positive impact on the environment. So really making sure, you know, that diversion of waste is being put to use and that there is, you know, mindfulness about waste throughout the entire life cycle of what, what those products and ingredients are.

Zachary Cartwright :
And Amanda, just going into that a little bit further. Why is upcycling food from ingredient processing streams? Why, why is this important in the first place?

Amanda Oenbring :
Yeah, so it is a massive scale in terms of food waste that we are, you know, working to chip away at. But the, the scale is large. So of all food that we produce globally, 30 to 40% is wasted and there is a massive opportunity in that typically about 60% of that waste happens before the retail consumer. So really thinking about, you know, us specific numbers. There's a lot of kind of deep dive that you can do with our partner nonprofit Refed. They've got a great insights engine to really drill down into, okay, where is this waste happening and why? So just some numbers to give the context. You know, their most Recent measures are 2023 of food produced. Almost 74 million tons of surplus was within that larger production number of that surplus.

Amanda Oenbring :
30% of that was byproducts. So really thinking about okay, you know, there is such a large opportunity there of that surplus. About 40% of that is produce. And you know, next category, prepared food surplus, dairy and eggs, dry goods. So really thinking about, okay, the life cycle of the food that's being produced, what are the intervention points, what are the places where waste can be captured, stabilized because food waste isn't waste until it's wasted. So really looking at that value and the ability to rescue nutrition and really excited for both human impacts of those numbers. Right. It's taking that waste stream, those cost centers, turning it into a value and a revenue driver for companies.

Amanda Oenbring :
But then what is all the environmental impact embedded within that? The emissions, the water, all that kind of footprint aspect that so many companies are really looking at more deeply within their ESG goals?

Zachary Cartwright :
Yeah, really. I really like that term that you used rescuing nutrition. And you're right, it's not waste until it does become waste. So I think there's a ton of opportunity for improvement. I can't believe some of those stats that you said. But it makes it exciting for people like us who are concerned with this and want to make these processes better. Emily, can you describe any upcycled ingredient streams that you've seen and maybe different product applications in the marketplace that you've come across?

Emily Lafferty :
Yeah, there are really a multitude of growing streams where we're retaining this nutrition, retaining that co product value and keeping it in human food supply. Common examples include pulps and pumices from fruit juice manufacturing to make nutrient rich fibers with superior water holding capacity and emulsifying properties. When you see citrus fiber on a label, likely what that is to oilseed cakes leftover from seed pressing and those are making plant based proteins. Another really specific example is even the utilization of juice from cacao. And we're seeing applications now really across the grocery store. Diverse applications and categories such as bakery and cereals like seven sundaes to salty snacks and even animal based proteins. And really to drive what's happening at retail shelf with consumers. A couple stats where from 2018 to 2023 the average annual growth of global product launches with the mention of upcycled or rescued grew over 61%.

Emily Lafferty :
And that's a stat from Inova Market Insights. And another that dollar sales of certified upcycled snack products are up over 400% from the last two years. And that's a stat from spends. So that really just shows the excitement at retail with consumers and really the movement is growing.

Zachary Cartwright :
And what do you see as some of the technical challenges to go through these processes? And when you're looking at upcycling CO products from ingredient processing streams, which do those technical challenges show up as?

Emily Lafferty :
We're still making finished goods that require spec consistency and that ultimately starts with the ingredients that we're utilizing. So it's really important to stabilize those CO products right as they come off of their primary processes to ensure they remain microbiologically safe. Some cases those CO products are higher in moisture content or have varying physical and chemical specs that require further drying, sifting or other modifications to make them homogenous. Drying technology specifically includes spray drying, infrared technology and even a microwave like technology. And we're still learning a lot as we apply these to various CO products, those various derivatives as we rescue that nutrition. A specific example, seven Sundays we utilize an oil seed cake from Expeller Pressed oil processing. And the fat content of that sunflower cake can vary from lot to lot, which makes for necessary and quick adaptations later downstream in the value chain as we mill and sift that cake to make a consistent protein, ultimately extruding that protein and using it in a cereal. So keeping that homogeny throughout the value chain really important and can be a challenge.

Zachary Cartwright :
And with my background, I'm always interested in, you know, what are the moisture challenges or, or where does water activity come into play? You mentioned a few things there, and I do understand a lot of these upcycled ingredients do get spray dried and moisture is critical maybe to stability or preventing microbial growth. But what or how has moisture played a role in some of the upcycled foods and ingredients that you've worked with?

Emily Lafferty :
Yeah, yeah. As mentioned, you know, some come off that initial process with higher moisture content and so therefore control ultimately removal of moisture. And drying is a key capability that ideally most economically and operationally lives in line with that primary food process. And where it doesn't live in line, it's really important for those modifications to occur pretty rapidly to avoid oxidation or other sensory impacts. There are ultimately financial and operational commitments and hurdles that require partnership across the value chain to keep those processes Tight as we think about that shelf life of the co product and ultimately making an upcycled ingredient and then as it relates to finished products, when utilizing upcycled ingredients specifically, some with high insoluble fiber can experience high water binding and density issues in that application if an upcycled ingredient is added at a higher rate in a formula. This is especially prevalent in hits on bar and baking applications and therefore it's important to add more liquids to the base, whether a plant based milk or water in your dough, etc. When formulating that finished product that possesses that type of functional characteristic.

Zachary Cartwright :
Great, thank you for going into those details and we've worked with a few people here at AQUALAB who use upcycled ingredients and I've seen these things before, but I, I think that really tackling and managing moisture is going to also help contribute to not having that extra waste. So thanks for going into that. Amanda, I wanted to ask you, how can people get involved? Whether they're an equipment manufacturer, maybe they're a product developer, food scientist, maybe they're working in quality assurance, maybe just somebody listening, they want to get more involved. What are some of the ways that they can do that?

Amanda Oenbring :
Yeah, thanks for asking. And I think everything you've just heard Emily share really showcases the expertise across our network. So we are a global community with a spectrum of members and we have a membership that's a size and a fit for you, whether you're an individual, a student or a company. From startup scale to multinational scale, we have a really wide variety of members working in everything from R and D to the infrastructure to ingredients and products, large to small. So really thinking about, you know, whether you're just beginning your upcycle journey or looking to take the next steps in a journey you're already on joining ufa, becoming part of the conversation, being able to share in the brain trust like Emily just, you know, really shined with her company story and seeing how that inspiration, the sparks and where the research is going can help motivate you to better the products you're already creating, innovate new products and really be helping this global movement go to the next level. You know, as we go into the rest of this year, keep an eye and ear out for every June we celebrate Upcycled Food Month. So that is really a moment where we celebrate our members, their unique stories of wherever their perspective is on the supply chain and really help just the broader public get to know upcycled food, upcycled products, upcycled ingredients, and where all the different places those are showing up in the world. I think there's so many interesting things in terms of food applications, but the pet product and pet industry is, you know, really embracing upcycling increasingly the cosmetics market, home and personal care.

Amanda Oenbring :
So there's just so many different avenues of creativity to think about how you can get involved as an individual and, you know, within your work, integrating that into upcycling. And one of the moments we always look forward to as a industry is IFT first. Emily, do you want to give a little shout out to IFT first ahead in 2025?

Emily Lafferty :
We would love to see you there. So both Amanda and I will be walking IFT this summer in Chicago. A little preview in that we are bringing together and building a market for upcycled ingredients. So those that are supplying them and those that are utilizing them, product developers, procurement folk, we're going to bring together for a little bit of a marketplace, social functions. So be on the lookout for more info there.

Zachary Cartwright :
That's great. I'm looking forward to it. I'll also be at IFT first, so let's promote it and see that we get lots of people involved. So yeah, thank you for mentioning that. Does UFA have any of its own conferences or webinars or anything like that that our listeners should be aware of?

Amanda Oenbring :
Yeah, thank you for asking. We've got a wide variety of resources which you can find@upcycled food.org everything from content from last Upcycled Food Month in 2024 and June. And you know, we regularly gather, produce and convene both conversations across our network member to member, as well as for the broader public. So invite you to dive in, absorb the resources that are there and see how you can add your perspective to the community as well.

Zachary Cartwright :
Right, great. And we'll make sure to link that website to the podcast description. And switching gears a little bit, as you both know, I like to ask for music recommendations. So I'll start with Emily. What song or what artist did you bring with you today?

Emily Lafferty :
This was really hard. So I love such a diversity of music, but just last night was listening to Ms. AO, really talented saxophone player and artist. The song Sunday Vibes.

Zachary Cartwright :
Awesome. We'll make sure to link that in. And what about you, Amanda? What did you bring to share?

Amanda Oenbring :
Yeah, one of my heart centered anthems of recently being that we just wrapped up Women's History Month of the Highway Women Crowded Table. So really celebrating that sense of, of at the table. There's room for everybody and the, the joy and the spirit that community and especially community around food can bring.

Zachary Cartwright :
And finally, I also want to ask you both if you have a mantra or a saying or quote, something that motivates you. And again, I'll start with you Emily.

Emily Lafferty :
Yeah, Brie, very strong word and can do so much for us as far as nervous system regulation, helping us through a fitness workout or just to remain calm in our everyday. So breath, work and breathe is the mantra.

Zachary Cartwright :
I love it. I as you know I teach yoga and I teach a lot of breathwork and sometimes I wish I would just listen to myself more and take a deep breath sometimes. So doing that is definitely powerful. And what about you, Amanda?

Amanda Oenbring :
Funny enough, I hadn't mine before I saw Emily's, but mine. And the word of rhyming is weave. So really thinking about, you know, how can you be integrating all the threads of your life, all the threads of your work, all the threads of the human relationships that bring that kind of strength and connection and being mindful and present with that in the everyday of weaving together to make a stronger future.

Zachary Cartwright :
Breathe and weave. That's perfect. Well, thank you both so much for being here. I'm really excited about the work you're doing and this movement. I'll add all of the links that I had mentioned, but thank you for your time and we'll get this episode out there soon.

Amanda Oenbring :
Thanks so much Zach. Appreciate your time.

Emily Lafferty :
Thanks Zach.

Zachary Cartwright :
Today's episode is sponsored by AQUALAB. In this episode we discuss upcycled products which are food ingredients that would otherwise be discarded as waste but are instead repurposed into a new high quality value added product contributing to a more sustainable food system. Did you know that AQUALAB works with many companies producing or using upcycled ingredients? This is because understanding the water in these products, setting the right moisture targets and reducing variation throughout production is critical to preventing waste and guaranteeing safety. One of my favorite examples is the company Outcast Foods where they use plant based technologies to turn rejected produce from farmers, grocers and food processors into nutritional supplements and powders. A link to learn more about how Outkast Foods uses AQUALAB technologies to reduce food waste will be in the podcast description this week. The song that I can't get out of my head is Payer by Choi Boy. Choi Boy is back with just another genre bending banger and this time he blends deep bass, hypnotic rhythms and South Asian influences into his track Paella. This track's name means love in Hindi and it sets the tone for just an intoxicating sonic experience.

Zachary Cartwright :
From the start, you'll be pulled into a swirling mix of seductive vocal chops, eerie melodies, and that signature Troy Boy bounce. A link to this song is in the podcast description. To round out this episode, I will be offering another mantra. This is just a phrase that you can say to yourself to feel calm, motivate yourself, or express something you believe in. This episode's mantra is I focus on positivity for a better me. I will repeat this three times and feel free to also say this with me, even out loud. Here we go. I focus on positivity for a better me.

Zachary Cartwright :
I focus on positivity for a better me. I focus on positivity for a better me. As you keep this mantra in mind, I also challenge you to think about the things that you can look forward to today and how can you stay positive when facing difficult situations. Thank you so much for listening to this episode. My name is Zachary Cartwright and this has been another episode of the Drip, brought to you by AQUALAB. Stay hydrated and see you next time.