Tyson tackles food waste with new snack brand

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Tyson tackles food waste with new snack brand

By Gina Acosta - 05/31/2018
Tyson Innovation Lab, the Tyson Foods team tasked with bringing new consumer products to market in just six months, has launched ¡Yappah! protein crisps.

Tyson Foods is challenging consumers to re-think "better for you" food by adding a sustainability component to the snack aisle. 

Tyson Innovation Lab, the Tyson Foods team tasked with bringing new consumer products to market in just six months, has launched ¡Yappah! protein crisps. ¡Yappah! is the lab's first brand. 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.

“The ¡Yappah! brand mission is unique, important and far-reaching,” said Rizal Hamdallah, Head of TysonInnovation 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.”
 
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,” said Hamdallah. “For the ¡Yappah! brand, sustainability is not an add-on, it’s our DNA. Fighting food waste is just the beginning.”
 
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.
 
“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 Kuan, Executive Chef at Tyson Innovation Lab. “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.”
 
The four flavors are:
 
From Rescued Veggie Puree
Chicken Carrot - Curry Flavored
Chicken Celery - Mojo Flavored
 
From Rescued Spent Grain
Chicken IPA White Cheddar
Chicken - Shandy Beer Flavored
 
In the U.S. alone, nearly one-third of all food used in food production ends up as waste, according to the Food and Agriculture Organization of the United Nations. The average person wastes 3.5 pounds of food per week and uneaten food equates to Americans throwing out as much as $218 billion each year, most of which ends up rotting in landfills where it emits harmful greenhouse gases.

The 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. In six months, the team must design a product that is market launch ready. This small yet agile and highly creative team is forging new paths as Tyson Foods strives to transform itself into a leading 21st century food company.
 
“Tyson Foods’ leadership team understands that to meet the global food challenges of today and tomorrow, the company has to make innovation, agilityand 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 startup 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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