Tyson Foods launches new brand that aims to reduce food waste

USA – Tyson Foods, an American multinational corporation, through its Innovation Lab has launched ¡Yappah!, its first brand that will challenge consumers to reduce food wastes.

According to the company, the brand name was inspired by a tradition in the South American Andes called “yapa,” which refers to the little something extra a merchant gives to a valued customer so that nothing gets wasted.

Given the scale of the food waste problem, Tyson Innovation Lab sought partnerships with like-minded food companies.

The first product under the ¡Yappah! brand, Protein Crisps, is crafted from rescued and up-cycled vegetable and grain-based ingredients that might otherwise be left behind.

“The ¡Yappah! brand mission is unique, important and far-reaching,” said Rizal Hamdallah, Head of Tyson Innovation Lab.

“The brand was created to inspire people and partners to rethink their relationship to food and how it impacts society.

Through this launch, we intend to address global food challenges such as food waste.”

Tyson Foods provides up-cycled chicken breast trim that is still full of flavor and protein and combines it with either rescued vegetable puree from juicing or rescued Molson Coors spent grain from beer brewing to create the line’s four flavors.

“We could not have developed the Protein Crisps without the enthusiastic collaboration of partners like Molson Coors,” Hamdallah said.

“We will continue to seek out other great partners, large and small, who have resources and goals that complement our own.”

“This collaboration is consistent with our sustainable brewing priorities to address waste,” said David Durkee, Senior Director of R&D and Innovation for Molson Coors. “There is great potential to up-cycle our spent grains into amazing products and this is a key area of development for our innovation team.”

The ¡Yappah! brand is designed to be an umbrella under which future products and product categories will be launched that help address major social and sustainability challenges related to food.

“With the Protein Crisps we are taking ‘forgotten’ ingredients and crafting them into a delicious protein snack,” continued Hamdallah.

In January 2018 Tyson Innovation Lab was challenged to re-think the culinary possibilities for ingredients that are typically left unused during food production, often becoming food waste.

“We wanted to be ingredient-driven in order to create a flavorful snack that people would absolutely love,” said Chef Kang Kuan, Executive Chef at Tyson Innovation Lab.

Chef Kang is no stranger to innovation, having built his culinary career at such highly original and nationally acclaimed restaurants as the French Laundry and Morimoto.

“I was thrilled by the opportunity to source ‘forgotten’ ingredients and compose them into something more flavor nuanced and protein-filled than typical snack foods,” said Kang.

“People might not realize that vegetable pulp left behind during juicing is arguably better and richer tasting than the juice itself, and spent grain is surprisingly delicious. So, we had these amazing flavors to work with.

The result is a crispy snack that comes in four culinary-driven flavors that will appeal to all food lovers.”

Tyson Innovation lab, formed in late 2017, is a specially-selected team charged with driving faster innovation, new growth and increasing speed to market for new products.

“Tyson Foods’ leadership team understands that to meet the global food challenges of today and tomorrow, the company has to make innovation, agility and outside-the-box thinking central to its DNA,” said Hamdallah.

“Our mission at Tyson Innovation Lab is to spearhead the creative process and come up with solutions that will make a positive difference in the lives of the next generations.

We have a start-up mentality—we must be creative and resourceful enough to work speedily. We are employing some innovative methods to reach this high-speed goal.”

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