Food upcycling beyond the big players: the potential of food upcycling in artisanal food production based on new product developments

Purpose Food waste consumes substantial resources vital for addressing global challenges like hunger and climate change. Combating food waste through food upcycling is crucial, particularly in artisanal food businesses where by-products are often discarded. This study explores the potential of integrating food upcycling practices in artisanal settings and assesses consumer acceptance of the developed prototypes. Design/methodology/approach In collaboration with two artisanal businesses, this study developed three upcycled products: two animal-based products (green and summery whey drinks) and a plant-based beverage (apple tea). Sensory evaluations were conducted with 21 food science students for the whey drinks and ten employees along with 35 customers for the apple tea. Findings The sensory evaluation results showed positive consumer acceptance, with purchase willingness at 33% for the green whey drink, 58% for the summery version and 71% for the apple tea. These outcomes suggest that food upcycling can transform otherwise discarded resources into economically viable products, supporting the sustainable and regional business philosophy of small enterprises. Research limitations/implications The development of new products through food upcycling within artisanal food production presents diverse opportunities. By integrating these two areas, it becomes possible to reuse resources commonly discarded in craft-based food businesses. Practical implications This approach offers a valuable complement to existing strategies by highlighting upcycling opportunities in artisanal food production, including practical recipes. It also expands innovation theory to include artisanal food enterprises, a sector largely overlooked in current research. Originality/value This paper explores the development of new products at the intersection of food upcycling and artisanal food production. By linking these two areas, it enables the targeted reuse of resources that are often discarded unused in craft-based food businesses. This focus on the food trade introduces a novel perspective that complements existing approaches centered on the food industry and end consumers.