We Taste Tested 9 Brands Turning Would-Be-Wasted Ingredients Into Snacks

, in 2016, he sought to focus on ingredients that would have been wasted. Some days this involved transforming spent coffee beans into a cold-pressed espresso ice cream. On others he collected bits and bobs from high-end restaurants that would use only a small part of a vegetable in a dish. Despite being a devout upcycler, Mehta is amused by the term. When he came to the U.S. from India in the 1990s, he was shocked at how much food ended up in landfills.

While the everyday salvaging Mehta describes isn’t necessarily novel, the success of upcycled products represents a meaningful attitude shift among consumers and producers. Mehta, who now works with food sustainability group, hopes that with a long overdue reckoning about waste and growing concern around what we eat and how it affects the planet, the practice of upcycling will keep growing to a point where the marketing term becomes unnecessary. It will just be obvious.

The spirit behind upcycling—“Making the most of food,” says Chow, like our ancestors have always done—is a solid one. But there’s still a crucial concern: Do upcycled foods taste good? I tried nine brands to find out.This cacao-lovin’ company exists solely to find ways to employ the whole seed—shell, pulp, and beans—in a suite of snacks. Its granola, for example, uses flour made from the cacao shell, and the cacao water is “milked” from the juicy white pulp surrounding the beans.

L i assume right?

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