So far, most of the applications for upcycled food waste ingredients have been in breads, muffins, biscuits and other bakery products. But Grasso says that “that’s just the beginning.” Scientists are studying the upcycling potential of berry pomace from black currant juice production, rice bran leftover from milling and polishing rice grains, and olive leaves — a waste from olive oil production that can be ground into flour and made into pizza dough. A San Diego company, SoulMuch, makes granola from upcycled almond pulp, a waste product of almond milk production. From an environmental perspective, it makes sense: A 2019 study found that just one California almond uses up an astounding 3.2 gallons of water.

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