A recent study conducted by Drexel University has found “strong potential for consumer acceptance of a new category of foods created from discarded ingredients.”  This is a promising development for those working to address the reduction of food waste on a national level.

The research was led by three Drexel professors, including Jonathan Deutsch, PhD. Dr. Deutsch is also the Founder and Director of the Drexel Food Lab, whose work Claneil is currently supporting through a Critical Issue Fund grant.

The study found that participants reacted positively to consuming food made from ingredients that would have otherwise been destined for waste. The researchers have determined that a new category of food that falls under this description could be created and marketed to consumers. They refer to it as “value-added surplus foods.” In addition, researchers believe this category of food could be sold at a premium, based on the promising results of their work.

Read more about the study here.