Food upcycling: transforming waste into functional foods

September 7, 2025

Every year, more than 1.3 billion tons of food are wasted worldwide, according to the FAO. We're not just talking about products that don't reach the consumer, but also byproducts of the food industry that end up in landfills, generating a huge environmental impact.

Food upcycling emerges as an innovative solution within the circular economy: transforming what was previously considered "waste" into new nutritious, functional, and sustainable products.

What is food upcycling?

Unlike conventional recycling, which converts waste into lower-value materials, upcycling creates higher-value products from byproducts.

In the food sector, this means:

• Reusing peels, seeds, pulp, or waste from industrial processes.
• Transforming them using technological or biotechnological techniques.
• Obtain functional ingredients, supplements, flours, or new foods.

Thus, waste becomes a source of health and sustainability.

Examples of food upcycling

Fruit pulp flours

After juice production, much of the fruit remains as pulp. This can be dehydrated and turned into flours rich in fiber and antioxidants, ideal for cookies, bars, or breads.

Discarded seed oils

Grape, mango, or avocado seeds, which are normally discarded, can be pressed to produce functional oils high in healthy fatty acids and vitamin E.

Citrus peel extracts

Orange, lemon, or grapefruit peels are rich in flavonoids and prebiotic fiber. These extracts are used in dietary supplements, herbal teas, or even natural cosmetics.

Coffee and cocoa waste

Antioxidant compounds are extracted from coffee beans and cocoa shells, which are now used in energy drinks, supplements, and cosmetics.

Benefits of food upcycling

• Waste reduction: converts tons of waste into useful resources.
• Smaller environmental footprint: reduces greenhouse gas emissions associated with waste management.
• Functional foods: many by-products are rich in fiber, polyphenols, vitamins, and minerals.
• New business models: opens up opportunities for startups and food-tech companies focused on sustainable innovation.
• Boosting the circular economy: fosters a regenerative food system.

Challenges of upcycling in the food industry

Although the potential is enormous, challenges remain:

• Food regulations: by-products must meet strict safety regulations.
• Consumer acceptance: education is required so that society perceives these foods as nutritious and not as "waste."
• Technological scalability: some extraction and processing techniques are still expensive.
• Supply chain: It is necessary to coordinate producers, processors, and industries to efficiently utilize by-products.

How we apply upcycling at Marisma Biomed

At Marisma Biomed, we integrate food upcycling into our processes to maximize the richness of salicornia, our star plant.

Instead of discarding by-products, we transform them into new functional foods that provide flavor and health benefits:

• Dried salicornia plant waste: After selection to produce salicornia salt or salicornia extract, the unmarketable parts are used to create other functional foods such as kombucha or marine seasonings.
• Salicornia plant fibers: Used to develop new formulations and enrich foods with greater nutritional value.

Our philosophy is clear: no part of the plant is wasted. We are committed to the blue and circular bioeconomy, where each by-product becomes a new opportunity for value and sustainability.

Upcycling and the Conscious Consumer

Today, consumers value not only taste and quality, but also the environmental and social impact of what they buy. Upcycling connects with this trend because:

• It adds differential value to the product.
• It communicates a message of responsibility and sustainability.
• It responds to the growing demand for functional foods with natural ingredients..

The success of upcycling depends as much on the innovation of companies as on the willingness of consumers to support these types of products.

How to support food upcycling in your daily life

• Choose brands that use upcycled ingredients.
• Use peels, ripe fruit, and stale bread at home.
• Replace common salt with Salicornia powder, which is healthier and more sustainable.
• Try snacks, bars, or drinks made with plant by-products.

Conclusion

Food upcycling is not a passing fad, but an essential strategy for addressing two major challenges: food waste and the environmental impact of the food-tech industry.

At Marisma Biomed, we believe that every byproduct is an opportunity: we transform waste into functional and sustainable ingredients, promoting a circular and blue bioeconomy model that cares for the planet and people's health.

Investing in upcycling means investing in a future where nothing is lost and everything is transformed.

Written by Sara Montaner. We rely on AI technology.