Seafood processing creates enormous amounts of side-streams. This review deals with the use of seafood side-streams for transformation into valuable products and identifies suitable approaches for making use of it for different purposes. Starting at the stage of catching fish to its selling point, many of the fish parts, such as head, skin, tail, fillet cut-offs, and the viscera, are wasted. These parts are rich in proteins, enzymes, healthy fatty acids such as monounsaturated and polyunsaturated ones, gelatin, and collagen. The valuable biochemical composition makes it worth discussing paths through which seafood side-streams can be turned into valuable products. Drawbacks, as well as challenges of different aquacultures, demonstrate the importance of using the various side-streams to produce valuable compounds to improve economic performance efficiency and sustainability of aquaculture. In this review, conventional and novel utilization approaches, as well as a combination of both, have been identified, which will lead to the development of sustainable production chains and the emergence of new bio-based products in the future.

Purpose: Food waste consumes substantial resources vital for addressing global challenges like hunger and climate change. Combating food waste through food upcycling is crucial, particularly in artisanal food businesses where by-products are often discarded. This study explores the potential of integrating food upcycling practices in artisanal settings and assesses consumer acceptance of the developed prototypes. Design/methodology/approach: In collaboration with two artisanal businesses, this study developed three upcycled products: two animal-based products (green and summery whey drinks) and a plant-based beverage (apple tea). Sensory evaluations were conducted with 21 food science students for the whey drinks and ten employees along with 35 customers for the apple tea. Findings: The sensory evaluation results showed positive consumer acceptance, with purchase willingness at 33% for the green whey drink, 58% for the summery version and 71% for the apple tea. These outcomes suggest that food upcycling can transform otherwise discarded resources into economically viable products, supporting the sustainable and regional business philosophy of small enterprises. Research limitations/implications: The development of new products through food upcycling within artisanal food production presents diverse opportunities. By integrating these two areas, it becomes possible to reuse resources commonly discarded in craft-based food businesses. Practical implications: This approach offers a valuable complement to existing strategies by highlighting upcycling opportunities in artisanal food production, including practical recipes. It also expands innovation theory to include artisanal food enterprises, a sector largely overlooked in current research. Originality/value: This paper explores the development of new products at the intersection of food upcycling and artisanal food production. By linking these two areas, it enables the targeted reuse of resources that are often discarded unused in craft-based food businesses. This focus on the food trade introduces a novel perspective that complements existing approaches centered on the food industry and end consumers.

Introduction: Given the increasing importance of sustainability and the high levels of food waste, this descriptive, quantitative study explored food upcycling as a potential strategy to reduce waste, focusing on rural households in Germany.Methods: A survey of 228 participants (response rate of 66%) examined the acceptance of food upcycling practices for fruits and vegetables in different age groups.Results: While awareness of food waste is high, practical engagement with food upcycling remains limited. Notably, 51% of respondents was unfamiliar with the term “food upcycling,” although some of them may already be unknowingly apply this practice. Only 6% reported frequent upcycling of fruits and vegetables, while 59 % never do so.Discussion: Generational trends suggest that older consumers (baby boomers and the post-war generation) are more likely to engage in food upcycling and show greater willingness to adopt and promote it. Younger generations (Gen Z and Gen Y), despite higher familiarity with the term, exhibit more neutral behavior and lower commitment. The results highlight a need for targeted initiatives to bridge the gap between knowledge and practice, especially in rural areas. Future research should include urban comparisons and a greater focus on inter-generational differences to encourage and support broader adoption of sustainable practices like food upcycling.

Purpose: This paper examines the acceptance of cultured meat compared to insect-based products among young adults in Germany, taking into account differences between various diets (omnivorous, flexitarian, vegetarian, and vegan). Design/methodology/approach: Based on an online survey, factors such as awareness, willingness to try and purchase, perceived naturalness, and safety aspects were assessed. Findings: The results show that both product types have a comparable level of acceptance, with flexitarian individuals displaying the highest and vegetarian or vegan individuals the lowest openness. Price acceptance is largely tied to cost advantages over conventional products. Sustainability and ethical considerations have a supportive effect on willingness to try and consume. Practical implications: This paper derives implications for target group-specific market introduction potentials. Originality: This case study evaluates consumer acceptance patterns across different dietary groups among young adults in Germany, providing novel insights into the barriers and drivers for market acceptance of cell-cultured meat and insect-based products.