Waste not
Consumers’ perceptions on food and drink waste will be change, as more retailers, restaurants and organisations address the issue.
Mintel predicted that the stigma associated with imperfect produce would begin to fade, with more products using ingredients that would have otherwise have gone to waste.
This included snacks made from wonky or “ugly” fruit, mayonnaise made from the liquid from packaged chickpeas and food waste repurposed in new ways – such as power sources.
The focus of sustainability zeros in on eliminating food waste,” said Mintel.
