“Transforming Food Waste: Lara Ramdin’s Vision for Innovation at Upcycled Foods”
While both the consumer packaged goods (CPG) industry and the public recognize the growth and potential of upcycled ingredients, the emerging food sector still faces several challenges. Lara Ramdin, who was recently appointed as the chief innovation officer at Upcycled Foods, emphasizes that most of these challenges revolve around crafting a new narrative for upcycled ingredients and pushing the boundaries of what technology can achieve with food waste. “Part of my role involves collaborating with partners to help shape that narrative, making it a part of everyday consumer discourse,” said Ramdin, who previously directed product development and consumer insights at Dole. Before her time at Dole, she held similar positions at Unilever and Molson Coors. Upcycled Foods, known for creating new ingredients from food waste—such as ReGrained SuperGrain flour derived from spent grain after beer production—welcomed Ramdin last month.
In her new position, Ramdin aims to advance Upcycled Foods’ innovation strategy by developing and commercializing new ingredients in collaboration with food companies while communicating this message to both CPGs and consumers, according to Upcycled Foods CEO Dan Kurzrock. Kurzrock noted that Ramdin’s experience at CPG firms makes her an “invaluable asset” to the company. “Not only does Lara have the expertise to enhance our innovation pipeline, but she also understands how to position new ingredients with customers, having been on the other side of the table,” he added.
The upcycled food sector has witnessed significant growth recently. Sixty-two percent of consumers are willing to pay a premium for products, including those featuring upcycled ingredients, that help combat food waste. According to Innova Market Insights, upcycled food launches surged by 122% over the five years ending in the third quarter of 2021. Over the past year, Upcycled Foods has broadened its spent grain product line, launching a ReGrained partnership with ingredient giant Kerry to enhance the texture and nutritional profile of snack products, as well as a sourdough starter system with Puratos. The company also introduced baking mixes for pizza, banana bread, brownies, and carrot cake.
Ramdin believes that unsold food products contain hidden nutritional value that the industry must responsibly utilize. Collaborating with partners to extract nutritional benefits from food is part of her mission at Upcycled Foods. “Our business is about uncovering treasures from items that are typically left behind,” she stated. Upcycled Foods intends to continue incorporating spent grain into various applications, such as baking mixes, coatings, and breadings. This month, the company announced a partnership with Boston-based Stone & Skillet to create Super Grains English Muffins made with ReGrained SuperGrain+ flour. Kurzrock mentioned that more products are in the pipeline with other producers.
“Partnering with conventional food brands will help propel our mission to promote upcycling as a solution to food waste and address aspects of the climate crisis,” Kurzrock remarked. Upcycled Foods’ offerings have expanded beyond ingredients sourced from beer production. The company also introduced an upcycled ingredient made from coffee plant leaves, suitable for applications like kombucha and craft beer. Additionally, they launched cacao fruit syrup—derived from the pulp of the cacao plant—which acts as a stimulant akin to caffeine. Upcycled Foods claims this syrup is rich in antioxidants and designed for use in products like sour ales and sauces.
Ramdin noted that consumers are becoming more informed about the upcycling industry through certifications, such as those provided by the Upcycled Food Association. This certification helps standardize and authenticate products that claim to upcycle food waste. According to the Upcycled Food Association, food waste contributes to around 8% of global emissions. Ramdin expressed a desire for consumers to recognize the association’s certification label and become more aware of which foods are helping to divert waste from landfills.
One area where Ramdin sees potential for Upcycled Foods is in food waste that possesses unique health and wellness benefits. “The world needs more fiber, yet Metamucil is a multi-billion dollar brand,” she remarked. “There are numerous ways to provide fiber-rich, value-added ingredients.” Through research and development, Ramdin believes the company can help food producers leverage upcycling for unforeseen future events. “For instance, if geopolitical or climate-related issues disrupt supply chains significantly, we want to be the partner that helps address such challenges by creating alternative products that add value,” she explained.
Ramdin sees her new role at Upcycled Foods as a full-circle moment. While working in R&D at Molson Coors, she helped establish the upcycled supply chain for spent grain, rich in protein and fiber. She also worked on upcycling initiatives at Dole, which established a business unit dedicated to finding new ingredient applications, such as papaya seed oil. A significant aspect of Upcycled Foods’ R&D strategy is collaborating with producers across the supply chain, utilizing technologies to maximize the value extracted from food waste. “I want to engage with those at the forefront of drying, extraction, and encapsulation,” Ramdin stated. “As we cultivate this R&D innovation ecosystem, we bring different strengths to the table, working together to create genuinely circular solutions.”
Moreover, Ramdin is interested in integrating health-boosting ingredients like liquid calcium magnesium citrate with vitamin D3 into Upcycled Foods’ offerings, further enhancing their nutritional profile. This addition could not only improve health outcomes but also align with the company’s mission of transforming food waste into valuable, healthful products.
