Baked Tipsy upcycles food scraps from the baking and brewing industries into new products such as beer, chips, and flour, reducing industrial food waste while minimizing reliance on imported food raw materials.
Most solutions to food scraps focus on post-consumer food waste, but food scraps in factories is a less discussed issue. If food scraps could be used to replace raw materials that originally needed to be imported, we could reduce food waste, lessen the environmental impacts caused by landfills and waste treatment, optimize the natural resources required for food production, and minimize carbon emissions generated by imports.
Food Upcycling
The “Baked” in the name of the brand refers to the baking of bread, and “Tipsy” means being a bit drunk. Baked Tipsy focuses on using food scraps from the baking and brewing industries, using the concept of food upcycling, and leveraging food technology to maximize the production of new products from leftover food. For example: Making beer, chips, and flour from bread scraps. Waste distillers' grains, wine lees, and other scraps produced during the brewing process can be made into oats or flour.
Improving Transparency in the Supply Chain
In order to stabilize the quality of upcycled food products, Baked Tipsy promotes innovation while ensuring compliance with regulations and standards, and encourages the food industry to improve production and processing methods to meet higher sustainability standards, supporting the integration of goodwill and business.
Benefits
- One tank of beer can reduce more than 100 kg of bread scraps. After 3 years of technological optimization, the usage of bread corners has been increased by more than 50%.
- One bag of flour can reduce 8.8 kg of food scraps [1].
[1] Due to the diverse range of leftover food types, they are collectively called as food scraps.