Upcycled Foods in the Kitchen – A Successful Workshop by Secontaste, Grapoila, and TREAT

How can the kitchen become both a creative space and an experimental lab? Participants eager to explore the world of upcycled foods found the answer at a recipe development workshop organized by Secontaste, Grapoila, and TREAT. Held under the BIOECO-UP project, the event aimed to showcase the potential of food industry by-products while gathering feedback for the development of new products.

Following a similar event in Szeged, the workshop took place on November 6 at Mad Dog Coffee Hangár in Budapest. Interest was overwhelming: in less than a week, over 60 people signed up to participate or test at home, with 26 enthusiastic beginner and professional upcycling fans attending in person.

Innovation and Interactivity in the BIOECO-UP Project

The BIOECO-UP project seeks to promote a bio-based economy and bring the food development process closer to consumers. Participants in this Living Lab-based event not only tasted the products but actively contributed by sharing their questions, ideas, and feedback. This input will help organizers bring upcycled ingredients and products to store shelves.

Biscuits and Porridge: Rethinking By-Products in the Kitchen

The event began with an informative presentation introducing the organizers’ work and clarifying key concepts. Participants then engaged in two main recipe development activities:

• Chocolate-Free Chocolate Biscuits: Made with spent grain flour, a by-product of stout beer brewing, which added unique flavor and fiber content. Participants experimented with ingredient ratios, testing various fats, sweeteners, nuts, and dried fruits. After baking and tasting, everyone shared their thoughts on their creations.
• Sweet and Savory Instant Porridges: Led by Bianka Geiger, participants crafted porridge mixes enriched with spinach powder, carrot fiber, and Grapoila seed flours. Instead of following a fixed recipe, they learned a method to create versatile instant porridge bases tailored to personal tastes.

Feedback and Future Opportunities

After the workshop, organizers collected participant feedback via a survey to refine ingredients and recipes. The event demonstrated that upcycled foods contribute not only to a waste-free lifestyle but also to creative culinary experiences. Drawing on these insights, the participating brands will continue their work, soon delighting the market with new upcycled products. The project serves as a positive example of combining innovation and sustainability.