Outcast Foods unveils fruit and veg nutritional powders made from food waste

06 Aug 2021 --- Canada-based upcycling food company Outcast Foods has launched five single-ingredient powders from rescued apples, beets, kale, broccoli and blueberries. The products were developed to both reduce food waste and address consumer demand for nutrient-dense, clean label nutritional powders. 

At four servings of vegetables in an average scoop, the product appeals to anyone who is invested in their health, Dr. Darren Burke, CEO of Outcast Foods, tells NutritionInsight. 

“The versatility appeals across demographics – so we see everyone from parents using it in spaghetti sauce for veggie-fickle kids to active adults who want high nutritional value to add to soup or a morning shake.”

The powders are vegan, gluten- and sugar-free, non-GMO, organic certified and made using only fruit and vegetables grown on North American farms.

Burke says the company has seen a surge in demand for single-ingredient powders due to their versatility combined with the health benefits of increased fruit and vegetable intake. 

Powders can be added to foods such as soups, dressings and baked goods to add nutritional value.Purpose-driven foods
With approximately 40 percent of food going to waste, Outcast is positioning itself as part of a global solution in the circular economy. High-quality products are created from surplus food in its manufacturing facilities in Canada. 

“There is a growing segment of the population who are at a place where they are beginning to understand the concept of upcycling and how important the movement toward upcycling is,” says Burke.

“As more people grow to understand how impactful it is to rescue food and keep it in the food chain, we will see more and more purpose-driven choices by consumers at the shelf.” 

For Burke, sustainable changes to the food system can happen by providing the right options to consumers and educating them overall. 

Constant improvement
Burke used his years of research to commercialize the powders effectively.

“We are constantly experimenting. Our R&D team has endless ideas and we are focused on creating high-quality, great-tasting products.” 

Darren Burke, CEO of Outcast FoodsThe company has also built a comprehensive network of farmers, processors and retailers to source the surplus produce. Timing, transportation and logistics are crucial matters in rescuing food before it goes bad. 

“We continue to develop a strong network, and as we look toward our expansion in Burlington, Ontario, we are excited about the prospects we have for building our network and creating bigger channels to rescue produce.” 

Future for Outcast
Outcast is opening its second purpose-built facility dedicated to upcycling the many different types of waste stream food in Ontario this summer. 

The expansion of the business will help Outcast divert more than 1,000,000 lbs of food per month from going to waste and meet the need for increased production, fulfillment and product development, such as the new single-ingredient offering.

“We are now able to scale and take the innovation to bigger markets,” concludes Burke. 

Moreover, the company says it’s ramping up its co-branding efforts with the added value and purpose its products can bring to the table. 

“We continue to see interest from a range of consumer brands such as MadeGood and Happy Planet, who are interested in incorporating Outcast ingredients into their products,” Burke concludes. 

Upcycling on trend 
Industry is capitalizing on upcycled ingredients to reduce waste while providing more nutritional benefits. 

FoodIngredientsFirst highlighted upcycled ingredients in July’s product trends featuring NPD made with “rescued” ingredients. 

With the movement gaining steam, the Upcycled Food Association in the US rolled out the “world’s first mark certifying upcycled food” for over 255 products and ingredients last May. 

In other reuse of fruit ingredients, Ocean Spray launched a fiber ingredient sourced from upcycled cranberry seeds for F&B applications last December. 

By Missy Green