ArticleFrontiers in nutrition2022
Upcycled foods: A nudge toward nutrition.
Article in Frontiers in nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
10 citing papers in PubMed.
- Understanding purchase intention toward upcycled foods through a consumer education lens: an extended theory of planned behavior approach.Frontiers in nutrition · 2026Article
- AI virtual streamers in sustainable food marketing: how expertise, interactivity, and anthropomorphism shape consumer acceptance of upcycled foods.Frontiers in nutrition · 2026Article
- Exploration of the chemical composition and physical properties of dried bakery products from six different processing plants in the United States.Translational animal science · 2026Article
- An Exploratory Study of the Nutritional Composition and Caco-2 Safety Assessment of Elche Date Flour and Its Green Hydroethanolic Extracts.Foods (Basel, Switzerland) · 2025Article
- Dual-Action Grouper Bone and Wakame Hydrolysates Supplement Enhances Exercise Performance and Modulates Gut Microbiota in Mice.Nutrients · 2025Article
- Valorization of Food Waste: Extracting Bioactive Compounds for Sustainable Health and Environmental Solutions.Antioxidants (Basel, Switzerland) · 2025Review
- Functional compounds in tropical fruit processing by-products and intrinsic factors affecting their composition: A review.Current research in food science · 2025Review
- Exploring the Sustainability of Upcycled Foods: An Analysis of Consumer Behavior in Taiwan.Nutrients · 2024Article
- Effects of Phenols from Olive Vegetation Water on Mutagenicity and Genotoxicity of Stored-Cooked Beef Patties.Antioxidants (Basel, Switzerland) · 2024Article
- Peanut hulls, an underutilized nutritious culinary ingredient: valorizing food waste for global food, health, and farm economies-a narrative review.Frontiers in nutrition · 2024Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
One of the aims of the United Nations Sustainable Development Goals (SDG) is to end hunger and ensure access by all people to safe, nutritious, and sufficient food all year round. An obvious synergy exists between the second SDG "Zero Hunger" and SDG target 12.3 which focuses on halving food waste and reducing food losses. In addition to helping improve global food security, reducing food waste provides financial and environmental benefits. Upcycling food is a technical solution for food waste reduction that retains the nutritional and financial value of food by-products. However, many of the upcycled foods produced are discretionary foods such as biscuits, crackers, and other snack food that are not part of a healthy dietary pattern, and should only be eaten sometimes in small amounts. Given the importance of ensuring a sustainable healthy diet, this paper discusses opportunities for upcycled food manufacturers to produce more nutritious products.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.