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"What do watermelon, pear, persimmon, tangerine, coconut, pineapple, and kiwi have in common? Their peels are essentially waste. However, RIND has dramatically succeeded in rescuing peels that were about to be discarded at waste disposal sites. So far, more than 1 million pounds (approximately 454 tons) of peels have entered people's mouths." (Derek Smul, Sales Director at RIND)

At the end of June, the hottest topic at the 'Summer Fancy Food Show,' the largest food and beverage expo in the U.S. held at the Javits Center in New York, was 'food upcycling.' Among them, the most dazzling booth that piqued the curiosity of buyers worldwide was the American food upcycling company RIND.

Watermelon, Coconut... Fruit Peel Rescue Team RIND Nears $20 Million Annual Revenue

Food upcycling company 'Lined' participating in the United States' largest food and beverage expo, the 'Summer Fancy Food Show'. Photo by Onyu Lim ioy@

Founded in 2018, the American startup RIND creates and sells whole fruit dried snacks that include the peels under the mission of 'maximizing nutrition while minimizing food waste.' It has penetrated over 12,000 distribution channels across the U.S., from Walmart to Costco, Whole Foods Market, and CVS. In other words, it is available for purchase almost anywhere.

How did discarded peels become snacks? The beginning was a practice of 'zero waste.' Derek Smul, Sales Director at RIND, said, "The food waste problem in the U.S. is so severe that people buy five bags of vegetables at the supermarket but leave two bags in the parking lot," adding, "Whole fruit snacks were one way to minimize waste while protecting the planet."

RIND's expected revenue for this year is $20 million (approximately 2.65 billion KRW). This is not just money earned by saving the planet. RIND also saves people. Smul said, "Fruit peels contain more vitamins, antioxidants, and fiber, which help reduce cholesterol and lower the risk of heart disease when consumed." Recently, the U.S. INC Magazine selected RIND as one of the 'Fastest Growing 5000 Companies.' Smul said, "Food upcycling can be good for the earth, the environment, and the economy all at once."

Food Upcycling Penetrates New Yorkers' Daily Lives... Even Grocery Staff Know Exactly Where to Find It

"Do you have this product?"

On the first floor of a large Whole Foods Market near Madison Square Park in Manhattan, New York, when showing a photo of a cookie mix from the food upcycling company Renewal Mill to a clerk and asking, the answer came without hesitation: "It's on the second floor." Indeed, going upstairs to the baking section, Renewal Mill's products were displayed among regular cookie mixes. This shows that food upcycling in the U.S. is more closely connected to consumers than expected.

Renewal Mill makes gluten-free flour from grain byproducts such as okara (soy pulp left after making tofu) and oat hulls left after extracting plant-based milk. CEO Claire Schlemmer decided to start the company after witnessing how much fruit and vegetable pulp was discarded while working at a juice bar during college. Lydia Oxley, Marketing Director at Renewal Mill, explained, "Since June 2022, by selling products at Whole Foods Market, we have prevented about 30 tons (approximately 66,000 pounds) of food waste from being discarded."

Skewers made of sausages from leftover salmon, tomato, and cheese by the US food upcycling company Blue Circle. Photo by Onyu Lim ioy@

U.S. at the Center of Food Upcycling Revival... "A New Opportunity for Environment and Industry"

It is no coincidence that the U.S. has emerged as the center of the food upcycling revival. It means the food waste problem is severe. According to Recycle Track Systems, an American recycling tracking system, 6 million tons of food waste are generated annually in the U.S. This accounts for 40% of the food consumed in the country. It is equivalent to each person throwing away 975 apples every year.

In response, the Upcycled Food Association (UFA) was established in the U.S. in 2019, the first of its kind worldwide. In 2021, it even developed a food upcycling certification standard. The number of certified products increased sharply from about 30 in 2021 to approximately 480 currently. UFA estimates that certified products have helped process 390,000 tons of food waste over the past three years.

In June, UFA member companies from across the U.S. gathered near SoHo in Manhattan, New York, to declare June as Food Upcycling Month and held a celebration event. The event featured dishes such as sausages made from leftover salmon, chocolate cookies made from oat hulls, and pasta made from overly ripe tomatoes that were about to be discarded.

Jeremy Kaye, CEO of Spare Food, a US food upcycling company. Photo by Onyu Lim ioy@

Jeremy Kaye, CEO of Spare Food, a leading U.S. food upcycling company, also attended. Spare Food produces tonic water using proteins and probiotics from whey left after making yogurt and cheese. Kaye said, "Until now, we only thought about how to dispose of food waste, not how to reduce its amount," adding, "Food upcycling will be a new opportunity for both the environment and industry."

※ This project was supported by the Press Promotion Fund, funded by government advertising fees.