Classic peanut butter cookies are getting a sustainable makeover thanks to a partnership between Renewal Mill and Miyoko’s Creamery and their vegan salted peanut butter cookies made with rescued ingredients. The collaborative peanut butter cookie invites people to "taste how great doing good can be" and it makes the most of rescued ingredients such as end-of-run butter from the plant-based alternative dairy company.
The cookie is not just a sustainable one but a craveable chef-crafted one developed by James Beard Award-winning chef Alice Medrich and product developer at Renewal Mill. The cookies use a by-product of Miyoko’s European-style cultured vegan butter, as well as okara flour, the flagship upcycled ingredient from Renewal Mill that comes from the leftovers of soy milk production. The waste-reducing peanut butter cookies are gluten-free and non-GMO.
Key Themes Behind This Trend
- Sustainable Baked Goods
- The use of rescued ingredients and by-products in baking could create more sustainable options for consumers.
- Upcycling in Food Production
- The use of upcycled ingredients in food production has the potential to reduce waste and create more sustainable alternatives.
- Chef-crafted By-product Recipes
- Collaborations between chefs and food production companies to create recipes that utilize by-products could lead to innovative and sustainable food products.
Where This Applies
- Food Production
- Companies in the food production industry could explore the use of upcycled ingredients and by-products to create more sustainable food options.
- Baked Goods
- Bakeries and baked goods companies could consider incorporating upcycled ingredients into their products to reduce waste and appeal to consumers looking for sustainable options.
- Plant-based Alternatives
- Plant-based alternative dairy companies could further prioritize sustainability by exploring the use of rescued ingredients and by-products in their products.
