Redefining wellness: How Vintera grape extract proves upcycling is key to next-generation nutrition

Many of the discussions around food industry sustainability are focused on consuming less. While this is important, it is important to recognise that sustainability is a complex topic that cannot be boiled down to a single talking point. In a world where consumers increasingly demand foods made with added nutritional and functional ingredients, a more nuanced approach is needed.

Yes, consuming fewer resources where possible is vital – but so is making more efficient use of the natural resources we do consume. That means upcycling ingredients have a crucial role to play in the food and nutrition supply chains of the future, satisfying consumer demands for better nutrition and a smaller environmental impact in one fell swoop.

Conscious consumers on the rise

Consumers are becoming more conscious about what they put in their bodies. 74% of global consumers are more likely to pay attention to nutritional benefits when purchasing food and beverages, while 65% say they plan to improve their heart health.

However, these consumers are aware of more than just their own health – they’re aware of the health of the planet, too. Modern conscious consumers also care about ethical considerations, and they want to know that their purchases do not support exploitative or unsustainable farming practices at any stage of their production.

This is why the approval of organisations like international farming non-profit Fairtrade carries a lot of weight with consumers, with 83% of UK consumers trusting its logo. However, guaranteeing ethical production standards is easier in some cases than in others. For products with complex recipes, such as snacks and cereal bars, being transparent about every ingredient is difficult without complete oversight of the whole supply chain.

As distributors, it’s our job to provide that oversight to our customers, connecting them with responsibly sourced ingredients that meet their needs. Upcycled ingredients are in the unique position of being able to meet both these needs, offering tremendous opportunities for the next generation of functional foods and nutrition products.

Healthy people, healthy planet

One of the reasons terms like ‘sustainability’ are deceptively complex is that it’s possible to argue that ‘true’ sustainability is unattainable. Everything we produce uses some of our planet’s resources, and food is no exception. Waste occurs at every step of the food supply chain, from farming to processing to consumption. Some of this waste is unavoidable – but there is room for improvement. This waste presents an opportunity that innovative companies can capitalise on, turning byproducts of food production into value-adding functional ingredients.

Vintera grape extract is one such ingredient. It’s made using the byproducts of wine production – the skin and seed of the grapes – in the largest winemaking region of Spain. This extract is rich in the same polyphenols that are present in wine, such as catechins and resveratrol, which have potent antioxidant properties and have been shown to enhance HDL cholesterol (often referred to as ‘good cholesterol’),,. When consumed in moderation, alongside a diet of fruit, vegetables, and healthy fats, these polyphenols can help to reduce oxidative stress (a condition that can damage the cells in the body) and inflammation. This is part of the science behind the so-called ‘French paradox’, the name given to the observation French citizens experience relatively low rates of coronary heart disease (CHD) despite the average consumer having a diet containing relatively high levels of saturated fat.

Incorporating this additive solves the sustainability problem on two fronts – it is made via a sustainable process, and its use actually prevents what would end up as food waste from being sent to landfill. At the same time, it unlocks a whole host of proven health benefits that manufacturers can use to make science-backed claims about their products.

While there are many challenges involved with sourcing sustainable functional ingredients, innovations like Vintera prove that the rewards of doing so are worthwhile. Improving the health of consumers and the planet do not have to be competing ideals for food manufacturers – by making use of upcycled ingredients like Vintera, they can go hand-in-hand.