Review of food upcycling in South Korea: regulation, limitation, and prospects

In the present review, examples, regulations, limitation, and prospects of food upcycling in South Korea were discussed. When food loss rate was analyzed from the 2015-2020 data of Food and Agriculture Organization of the United Nations (FAO), most foods cause a food loss between 0 and 10% before consumption. Various examples of food upcycling have been reported in South Korea, including carrot, pomegranate, broccoli, green onion, onion, garlic, rice, yuza, and etc. For upcycling of these byproducts in South Korea, permission from recycling environmental assessment system is necessary except for circulating resources like coffee ground, rice bran, and rick husk. Major limitations of food upcycling are the risk of microbiological, chemical hazards and low marketability. However, companies will actively upcycling the by-products in line with Environmental, Social and Governance (ESG) trends. Therefore, Korean governments should check the related regulations seriously to activate food upcycling industry.

Automated summary

This review discusses examples, regulations, limitations, and prospects of food upcycling in South Korea. Various examples of food upcycling have been reported, but it faces limitations in terms of microbiological and chemical risks, as well as marketability. However, companies are expected to actively engage in upcycling of by-products in line with the ESG trends, and the government should strengthen related regulations.