Food Upcycling Studies for Rebirth of Rice By-products
With climate change and sustainability increasingly shaping consumer values, demand for environmentally
friendly products is a growing global trend. Businesses are also embracing ESG management,
further driving the need for eco-conscious innovation. Food companies, in particular,
are called upon to develop and offer products that align with these principles.
At LOTTE R&D Center, a key focus is on upcycling food by-products generated during ingredient processing
and production to create added value. Upcycled by-products can be reintegrated into products,
promoting sustainable resource recirculation. One successful example is the upcycling of rice by-products
from the manufacture of rice wine and other alcoholic beverages.
Development of a Natural Emulsion Stabilizer from Rice Bran (By-product of Alcoholic Beverage Production) for Use in Plant-Based Ice Cream
The milling of rice for alcoholic beverage production generates rice bran as a by-product. Rice bran is not only nutritious but also highly effective as an emulsion stabilizer. LOTTE R&D Center developed an upcycled natural emulsion stabilizer by applying high-density grinding to rice bran and drying the resulting extract into a powder form. This natural emulsion stabilizer is ideally suited for use in plant-based ice cream and rice snacks. The stabilizer is currently patent-pending (Patent Application No. 10-2023-0166809), and LOTTE R&D Center is actively developing new products utilizing this sustainable ingredient.By upcycling plant by-products for production use, the value of these by-products is enhanced, and the resource circulation process adds significant environmental benefits, imparting green value to the final products.
Successful Application of Natural Emulsion Stabilizer in Production: THE SALO
The natural emulsion stabilizer developed by LOTTE R&D Center has been successfully incorporated into plant-based ice cream and the rice snack The Salo, launched in May 2024. Recognizing its exceptional emulsifying properties, LOTTE R&D Center applied the stabilizer to improve the texture and overall quality of rice snacks. To validate the benefits of the natural emulsion stabilizer, researchers conducted scientific evaluations using criteria such as moisture content, spreadability, tensile strength, and maximum fracture stress of the rice snacks. Upon launch, The Salo was promoted highlighting the use of the patented, sustainable natural emulsion stabilizer—an innovation also featured in formal presentations and academic publications. The Salo represents a proud ESG achievement for LOTTE, showcasing the company’s commitment to sustainability and innovation.
Development of Rice Paper Packaging: Baekwha Soobok
LOTTE R&D Center’s food upcycling innovations extend beyond food products to cosmetics and packaging. A notable example is the rice paper packaging for LOTTE Chilsung’s rice wine, Baekwha Soobok, made using by-products from rice wine production.This packaging, crafted with ground rice as a key ingredient, is the first of its kind in Korea. The development team carefully considered factors such as preprocessing methods, color, rigidity, and production efficiency. After extensive trial and error to determine the optimal ground rice content, they succeeded in creating rice paper packaging that closely resembles conventional paper packaging. Thanks to this upcycling innovation, LOTTE saves approximately 167 tons of paper annually. This green achievement is actively communicated through Baekwha Soobok’s storytelling marketing. LOTTE collaborates with Hansol Paper and Home Pack as partners in producing this sustainable paper packaging.
[Development of Rice Paper Packaging]
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