Challenges and technological requirements in agri-food waste upcycling: The case study of olive leaf extract

Abstract

The agriculture and food industries are the main producers of waste worldwide. Food that has been upcycled has the potential to reduce food waste at various stages of the food supply chain, which is a promising approach to tackle the linked problems of food waste and food insecurity. This study aimed to investigate the challenges and technical requirements faced by food technologists when incorporating upcycled ingredients into food formulations, using olive leaf extract (OLE) as a case study. Key considerations include ensuring the absence of toxic compounds in the waste used for extraction; employing environmentally friendly extraction methods; maintaining stability during storage; enhancing the value of recipient foods through biological and medical studies, and preserving the nutritional quality, safety, and sensory properties of existing food products. This underscores the urgent need for clear regulations and standardized guidelines to facilitate the successful adoption of OLE in the food industry. Our findings contribute to the broader discussion on sustainable food systems by highlighting the potential benefits of upcycled ingredients, while addressing the barriers that hinder their wider adoption. These insights serve as valuable resources for industry stakeholders and policymakers, emphasizing the importance of regulatory frameworks and labeling standards to support sustainable practices.

Keywords

• Upcycled food
• Oil processing industry
• Food waste
• By-product
• Upcycled ingredient