Transforming Agri-Waste into Health Innovation: A Circular Framework for Sustainable Food Design

Abstract

This study addresses the problem of agricultural waste utilization and nutrition for older adults by developing a food product based on a circular design approach. Pineapple core was used to produce a clean-label dietary powder without chemical or enzymatic treatment, relying on repeated rinsing and hot-air drying. The development process followed a structured analysis of physical, chemical, and sensory properties. The powder contained 83.46 g/100 g dietary fiber, 0° Brix sugar, pH 4.72, low water activity (aw < 0.45), and no detectable heavy metals or microbial contamination. Sensory evaluation by expert panelists confirmed that the product was acceptable in appearance, aroma, and texture, particularly for older adults. These results demonstrate the feasibility and safety of valorizing agri-waste into functional ingredients. The process was guided by the Transformative Circular Product Blueprint, which integrates clean-label processing, IoT-enabled solar drying, and decentralized production. This model supports traceability, low energy use, and adaptation at the community scale. This study contributes to sustainable food innovation and aligns with Sustainable Development Goals (SDGs) 3 (Good Health and Well-being), 9 (Industry, Innovation and Infrastructure), and 12 (Responsible Consumption and Production).

1. Introduction

The growing urgency to mitigate environmental degradation and global resource depletion has underscored the limitations of traditional linear economic systems. The “take-make-dispose” model continues to drive excessive consumption and waste, resulting in significant ecological, social, and economic consequences [1,2]. To counter these impacts, the circular economy has emerged as a transformative paradigm, one that prioritizes waste minimization, resource regeneration, and closed-loop systems across industries [3]. Within the food and agriculture sector, circularity offers promising pathways to repurpose biomass, agricultural residues, and underutilized byproducts into high-value goods, particularly functional foods and ingredients [4].

Thailand, as a global hub for pineapple production, generates over one million tons of processed fruit annually, leading to substantial organic waste, primarily pineapple cores. These fibrous residues, rich in insoluble dietary fiber, are often discarded or underutilized despite their nutritional and commercial potential [5,6]. This concern is particularly relevant given that elderly individuals commonly suffer from impaired mastication, diminished digestive enzyme secretion, and reduced gastrointestinal motility, all of which contribute to poor digestion and chronic constipation. Incorporating dietary fiber into their diets supports regular bowel movements and aids in overall digestive health [7]. Addressing this issue requires not only waste valorization strategies but also sustainable innovation in food processing technologies that meets evolving consumer expectations, particularly those of aging populations with specific dietary needs.

This study looks at how to turn pineapple core waste into a healthy food additive that is easy to understand and has a lot of fiber, using a drying system that combines solar energy and Internet of Things (IoT) technology [8]. The process is grounded in sustainability by design, combining environmental, technological, and user-centered considerations. Unlike conventional dehydration systems, which are energy-intensive and often rely on fossil fuels, this innovation utilizes a solar glass chamber equipped with UV-protective roofing, rear-mounted heater panels, and real-time IoT monitoring [9]. The system allows precise control of temperature and humidity during the drying process, reducing energy consumption, enhancing safety, and ensuring quality consistency. A digital display screen reports internal chamber metrics, including temperature and relative humidity, to ensure standardization and traceability in small-scale operations.

Clean-label innovation is aligned with rising consumer demand for natural, minimally processed, and additive-free products [10], especially among elderly consumers who require easy-to-digest, functional food solutions that support gut health, immunity, and metabolic function [11,12]. This model also helps achieve larger goals by improving local food processing using low-carbon technology and decentralized systems, which is important for developing economies that want to be more competitive in local and international markets.

This study introduces the Transformative Circular Product Blueprint, a conceptual framework for circular innovation that moves beyond recycling and recovery to systematize sustainable value creation. The model links waste valorization with design for wellness, supported by IoT-based process monitoring and solar drying technology, thereby integrating digital infrastructure into circular food systems. It provides a replicable roadmap for small and medium enterprises (SMEs) in agri-food sectors seeking to operationalize SDG targets, especially SDG 12 (Responsible Consumption and Production), SDG 9 (Industry, Innovation, and Infrastructure), and SDG 3 (Good Health and Well-Being).

By applying circular economic principles to food innovation, this research demonstrates how agricultural products can be redefined not as waste but as inputs for scalable, health-focused, and environmentally responsible solutions. In this way, this study contributes to a new generation of sustainable product design that is resource-efficient, technologically enhanced, and capable of improving environmental outcomes while ensuring long-term market competitiveness.

This paper aims to present a staged approach to circular food innovation using a real-world case of pineapple core upcycling. Specifically, it seeks to (1) demonstrate the feasibility of clean-label processing and safe food formulation from agri-waste, (2) examine the outcomes of pilot production and basic safety/sensory testing as a foundation for product validation, and (3) introduce the Transformative Circular Product Blueprint Model to support policy on and the practical upscaling of sustainable food systems through IoT-integrated drying technology. Together, these contributions inform both technical feasibility and strategic direction for implementing circular, health-oriented food solutions in aging populations and resource-constrained environments.

2. Conceptual Background

This study employs a systems-thinking approach that connects sustainability goals with actionable food innovation strategies. It begins with a clear value proposition grounded in the nutritional challenges of aging populations and the untapped potential of agricultural byproducts. The framework then guides the development through three sequential phases—pilot development, sensory validation, and upscaling—toward a scalable, health-oriented solution. By aligning strategic planning, innovation design, and clean-label processing, the model results in a dietary fiber product that embodies circular economy principles, advances health equity, and enhances resource efficiency.

2.1. Circular Economy: A Systemic Approach

The circular economy (CE) has traditionally focused on minimizing waste by implementing the strategies of reducing, reusing, and recycling. Over time, the concept expanded to include recovery as an additional strategy to maximize resource efficiency [13]. However, this interpretation, which is often limited to industrial material cycles, is being reconsidered in light of the growing environmental crises and resource scarcity. Geissdoerfer et al. [14] they advocate for a broader view of CE as a systemic innovation framework that encompasses ecological, economic, and social dimensions. In the food sector, the circular economy includes reducing food loss, valorizing agricultural products, and designing products that extend shelf life and nutritional value [15]. For instance, transforming pineapple cores into dietary fiber not only diverts organic waste from landfills but also supports the development of functional food products.

Beyond waste minimization, the circular economy embraces design strategies that slow down, narrow, and close material loops [16]. In food systems, this involves not only waste diversion but also the creation of new nutritional pathways from residual biomass. The Food and Agriculture Organization [17] estimates that over one-third of all food produced globally is wasted, representing both environmental harm and a missed opportunity for functional food innovation. In this context, circularity necessitates a reevaluation of food supply chains, from surplus management to ingredient recovery, and the development of decentralized and locally adaptable technologies.

2.2. Sustainability by Design

Sustainability by design redefines sustainability not as a retrospective evaluation but as a proactive, built-in feature of innovation [18]. This design mindset integrates sustainability into every decision point, from raw material selection to packaging and distribution. In the context of food innovation, this approach supports the development of clean-label products, the reduction in synthetic additives, and alignment with green production technologies [19]. When sustainability principles are integrated early on, products are more likely to meet regulatory standards, consumer expectations, and environmental performance metrics.

According to [20], design interventions play a crucial role at multiple system levels, particularly in contexts with limited infrastructure. Sustainability by design is not only about cleaner materials but also energy-efficient operations and community-oriented innovation. For example, the integration of solar-assisted drying systems reflects design for low-impact processing. When these systems are combined with IoT-based monitoring, they meet standards for tracking, ensure quality standards are met, and lower risks, thereby connecting environmental advantages with technological advancements.

2.3. Value Proposition and Consumer-Centered Innovation

Circular and sustainable innovations can only thrive if they deliver real, perceivable value to users. Teece [21] emphasizes that a value proposition must reflect a unique, desirable offering. In health-oriented food innovation, the term includes not just nutritional quality but also ease of consumption, traceability, and trustworthiness. For elderly consumers, who often face dietary restrictions, products need to be free from excessive sugar, sodium, and additives while still delivering in terms of fiber, texture, and taste [22]. Human-centered innovation principles support co-creation with target users to refine such product attributes [23].

Consumer-centered innovation increasingly draws from behavioral insight, co-creation tools, and empathy-driven methods such as design thinking. For the elderly, inclusive design must account for declining taste sensitivity, chewing capacity, and digestive efficiency [24]. In this case, the product design deliberately included taste neutrality, texture compatibility, and ease of mixing with local meals. These features cater to both physiological requirements and emotional values, specifically promoting autonomy and dignity in daily consumption.

2.4. A Systems-Based Framework for Circular Food Innovation

This framework offers a structured approach to circular food innovation that moves from broad sustainability goals toward actionable product-level interventions. It begins with recognizing systemic challenges—such as aging populations and agri-food waste—and progresses toward targeted opportunities for creating value-added products that address both health and environmental needs. In this study, the focal point is the transformation of underutilized agricultural residues into health-oriented food solutions. The framework connects key stages of innovation—including material selection, design logic, and user value—within a unified system. This approach highlights the interdependence of wellness, resource efficiency, and circular production as drivers of future food design.

The Transformative Circular Product Blueprint Model is introduced as a way to reduce waste and turn leftover materials into valuable health-focused products. By incorporating circular economic logic, sustainability thinking, and consumer value alignment, this model enables food product development to serve both ecological and human well-being objectives. The model’s application to pineapple core fiber represents a reimagining of discarded materials through intentional design and innovative strategies.

The Transformative Circular Product Blueprint thus integrates theoretical constructs into a practice-oriented model for change. Lewandowski [25] emphasizes that circular business models must address value creation, delivery, and capture in a closed-loop system. Our model embodies these dimensions by embedding low-carbon, IoT-enabled processing in product development while also defining wellness as a deliverable outcome. This alignment between ecological intention and user relevance makes the model both scalable and adaptable for SMEs and regional food systems.

2.5. From Framework to Model: Differentiating Application and Abstraction

This study makes a clear distinction between the applied framework used within the case study and the broader conceptual model derived from it. The Circular Economy Product Development Framework (CEPDF) organized the process of turning pineapple core fiber into a product aimed at older consumers that promotes health and wellness. It illustrates the conversion of agricultural food waste into a health-promoting, clean-label product within specific local and demographic contexts. In contrast, the Transformative Circular Product Blueprint Model, while rooted in this particular case, presents itself as versatile and scalable. It is adaptable to various target groups, various types of industrial food waste, and diverse value propositions, including those related to immunity, cognitive support, and sustainable packaging. As such, it provides a strategic, systems-level tool that integrates circular design, user-centered thinking, and resource-aware production for guiding food system transformation beyond the original use case.

3. Methodology

This study employed a qualitative case study approach to develop a clean-label, health-oriented food ingredient from agricultural byproducts. The method was based on the Circular Economy Product Development Framework (CEPDF), which combines turning waste into useful products, eco-friendly processing, and specific health benefits into a clear plan for innovation. The present investigation focuses exclusively on Phase 1 of the framework—pilot development and preliminary evaluation—using pineapple core as a model resource.

3.1. Study Design

This study adopted a systems-thinking and design-based research model, applying circular economy principles to food innovation. The design process emphasized minimal processing, clean-label compliance, and suitability for elderly nutrition. All activities were aligned with the objectives of Phase 1 of the CEPDF, covering material selection, low-energy processing, and basic quality evaluation. Subsequent phases (sensory validation and system innovation) are proposed for future exploration pending successful pilot outcomes.

3.2. Material Collection and Waste Selection

Pineapple cores were selected as the primary raw material due to their high insoluble fiber content and year-round availability as byproducts from Thailand’s fruit canning and juice industries. These cores are typically removed during the production of canned pineapple chunks and in juice extraction and are often discarded or used for low-value purposes despite their nutritional potential. For this study, fresh cores were manually collected from the trimming and coring lines of a local pineapple processing plant. Selection criteria included visual quality, an intact structure, and an absence of microbial spoilage. To maintain food-grade quality, the cores were stored in sanitized containers and transported for processing on the same day to minimize degradation and preserve nutritional integrity.

3.3. Processing and Product Development

The cleaned pineapple cores were manually trimmed, chopped into small pieces, and rinsed repeatedly with potable water until the soluble sugar content was reduced to 0° Brix. This ensured minimal residual sweetness and prepared the material for drying. The prepared cores were then evenly spread onto sanitized stainless-steel trays and subjected to hot-air drying in a conventional cabinet dryer at controlled temperatures. Trays were periodically rotated to ensure even dehydration. No enzymes, chemical additives, or preservatives were used at any stage of processing. Once dried to a consistent moisture level, the material was milled using a mechanical grinder fitted with a 100-mesh sieve to produce a fine, neutral-flavored fiber powder. The powder was packaged in sterile, food-grade containers for subsequent safety and sensory evaluation.

3.4. Clean-Label Assurance and Product Safety Testing

All processing steps conformed to clean-label principles, excluding artificial colors, flavors, preservatives, and chemical treatments. Only food-grade water was used. The resulting powder was evaluated for organoleptic properties (color, aroma, and texture) by a panel of food technology experts to assess baseline acceptability. The free water content was quantified utilizing a water activity meter (AquaLab Series 3 TE, WA, USA). A water activity (aw) value below 0.60 is often deemed safe for the prolonged preservation of dry food goods [26]. Heavy metal analysis was performed according to AOAC Official Method 999.10 (2019) using atomic absorption spectrophotometry methods to verify safety for human consumption and compliance with Codex Alimentarius and Thai FDA standards [27].

3.5. Framework Mapping and Implementation

The entire development process in this study was based on the Circular Economy Product Development Framework (CEPDF), which combines recovering excess materials, sustainable processing, and healthy food design into a unified system. The framework targets elderly individuals, with a value proposition centered on gut-friendly, fiber-rich dietary solutions derived from industrial food waste.

As shown in Figure 1, the implementation plan is conceptually organized into three progressive phases.

Phase 1: Pilot Development and Preliminary Evaluation

Initial processing utilized clean, non-chemical methods to convert pineapple core agri-waste into a pilot fiber powder through hot-air drying. The product was tested for nutritional safety, and an expert panel conducted a basic sensory evaluation, focusing on critical attributes such as appearance, aroma, and texture to assess its baseline acceptability for further development.

Phase 2: Consumer Sensory Validation

Following the expert assessment, sensory testing will be conducted with the actual target demographic—elderly participants. This phase aims to evaluate customer satisfaction and product acceptability, generating user-centered insights for refining the product’s design and confirming its alignment with nutritional expectations and ease of use requirements.

Phase 3: Upscaling and System Innovation

The final phase envisions the integration of an IoT-based drying control system using a solar-assisted glasshouse model. This smart system would allow for the real-time monitoring and control of temperature and humidity, increasing energy efficiency and supporting decentralized, small-scale production. Its modular design ensures scalability, clean-label compatibility, and potential replication across similar agricultural waste streams.

However, the current study focuses exclusively on Phase 1, which involves clean-label processing, hot-air drying, and basic quality and safety assessments using pineapple core as the functional input. Pineapple cores were selected due to their high dietary fiber content, low cost, and year-round availability in Thailand. The resulting product, a neutral-flavored fiber powder, is tailored to elderly consumers and suitable for integration into both food and beverage formats.

This pilot implementation confirms the technical feasibility and safety of the fiber product and serves as a foundation for further development. The study conceptually outlines the subsequent phases—consumer sensory validation and system-level innovation with solar-assisted IoT drying—but does not implement them.

4. Findings

The growing proportion of elderly individuals presents significant challenges and opportunities for public health, food innovation, and sustainable resource management. In Thailand, individuals aged 60 and above now constitute over 10% of the total population, formally designating the country as an aged society [28]. This demographic shift is associated with increased risks of chronic illnesses, functional decline, and gastrointestinal disorders that undermine quality of life and escalate healthcare costs [29].

Digestive health, in particular, emerges as a foundational determinant of wellness in older adults. As people get older, they produce fewer enzymes, their intestines move less, and they often experience more constipation, which can lead to problems with absorbing nutrients, inflammation, and imbalances in metabolism [30]. Dietary fiber is very important for helping with these issues because it helps keep bowel movements regular, removes toxins, and supports gut health, so eating foods high in fiber is crucial for preventing health problems in older adults [31].

At the same time, Thailand’s agri-food industry produces substantial volumes of underutilized by-products, particularly from pineapple canning. Pineapple cores, while abundant in insoluble dietary fiber, are commonly discarded or used as low-value animal feed, resulting in both environmental inefficiencies and lost functional food potential [32].

This section reports findings from Phase 1 of a case study addressing dual concerns: aging-related nutritional needs and food system circularity. Using the Circular Economy Product Development Framework (CEPDF), we created a clean production method that uses hot-air drying without chemicals to turn pineapple core waste into a tasteless, fiber-rich powder that is good for older people. As illustrated in Figure 1, the process integrates sustainability principles, localized resource use, and product safety into a replicable development model.

4.1. Aging Population and the Urgency of Preventive Nutrition

Thailand, like many aging societies, is experiencing a continuous increase in its elderly population, which now accounts for over 10% of the total population. This demographic shift demands urgent attention not only due to increased healthcare burdens on both households and national systems, but also because aging correlates with a decline in digestive efficiency. Poor digestive health in older adults often contributes to broader systemic health issues, such as bloating, constipation, and malabsorption, leading to chronic conditions and reduced quality of life [33].

4.2. Pineapple Core Waste: From Agricultural By-Product to Opportunity

Pineapple is a key economic crop in Thailand, cultivated year-round across all regions due to favorable climate conditions. Its widespread availability supports a robust processing industry, especially in canned fruit production. This industrial activity, however, generates a substantial amount of by-products—particularly pineapple cores—which are commonly discarded or used as low-value animal feed. Despite being undervalued, these cores contain high levels of insoluble dietary fiber, known to aid bowel function and shorten intestinal transit time—critical benefits for aging populations with slower digestive systems [34].

4.3. Value Proposition: Functional Fiber for Healthy Aging

The high insoluble fiber content in pineapple cores offers a clean-label opportunity to develop a digestion-supportive product tailored for elderly consumers. This aligns with Codex fiber guidelines and addresses nutritional gaps in aging populations. The resulting fine powder can be blended into everyday foods or elderly-specific formulas.

4.4. Clean-Label Processing and Technical Feasibility

The pilot implementation confirmed that the clean-label processing of pineapple core—without chemical additives—is technically feasible and effective. The resulting dietary fiber powder met physical and safety standards, with acceptable sensory characteristics (appearance, aroma, and texture), as validated by an expert panel. Additionally, the solar-assisted glasshouse drying system with smart controls was able to keep drying conditions steady, showing that it can be expanded for larger production while using less energy and being more decentralized. These findings support the viability of Phase 1 and offer a solid foundation for advancing it to subsequent development phases.

4.5. Phase 1 Results: Pilot Implementation of the Circular Framework

Phase 1 of the product development process focused on transforming pineapple cores—an agro-industrial by-product—into a functional dietary fiber powder. The process employed chemical-free (clean-label) techniques and low-energy hot-air drying, with environmental conditions monitored and controlled via an IoT-based system. The following results were obtained from laboratory and safety analyses:

• Dietary Fiber Content: The product contained 83.46 g of dietary fiber per 100 g (equivalent to 4.17 g per 5 g serving), representing approximately 16% of the recommended daily intake—an appropriate amount for elderly consumers seeking digestive health support.
• Sugar Content: No residual sugar was detected (0° Brix), confirming successful sugar removal during processing.
• Water Activity (aw): The powdered product demonstrated safe water activity levels below the 0.6 safety threshold for dry foods, with measured values ranging from 0.335 to 0.446 (based on 100-mesh sieving), supporting shelf stability.
• Chemical Safety: No heavy-metal contaminants were detected, including arsenic (As), cadmium (Cd), mercury (Hg), and lead (Pb).
• Microbiological Safety: No harmful microbial contamination was found. Test results for Salmonella spp., Coliforms, and E. coli were all within acceptable safety limits.
• pH Value: The final product had a pH of 4.72, a range considered suitable for shelf stability and not conducive to microbial growth.
• Nutritional Profile: The powder was low in energy (10 kcal per 5 g) and contained 0 g of sugar, minimal fat, and no sodium or potassium residues at levels hazardous to individuals with kidney conditions—making it suitable for health-oriented and elderly-targeted applications.

These findings from Phase 1 confirm the technical feasibility and safety of the product, laying a solid foundation for future advancement into Phase 2 (consumer sensory testing) and Phase 3 (distributed upscaling using sustainable systems).

According to the expert panel’s sensory analysis, the results can be summarized as follows:

A sensory assessment was conducted by five experienced food professionals, who evaluated the prototype based on key sensory attributes, including appearance, color uniformity, aroma, taste, texture, and overall acceptability.

• Color and Homogeneity

Color and homogeneity were rated as “Very High,” with experts noting that the product’s color and uniform appearance integrate well with a variety of food applications. The visual characteristics do not disrupt the presentation of original dishes, which is beneficial for versatile culinary incorporation.

• Aroma, Taste, and Texture

The product received a “High” rating for aroma, taste and texture, indicating that its aroma and taste were neutral and non-intrusive. Its texture—fine, uniform, and powdery—was deemed suitable for elderly-focused food products that require easy-to-consume and unobtrusive formulations.

• Overall Satisfaction

The product received a “Very High” rating for overall satisfaction, indicating strong approval for its quality, cleanliness, and potential for commercial development.

In summary, the expert sensory evaluation supports the product’s practical applicability and affirms its readiness for further development phases under the Circular Food Innovation framework.

4.6. Outcome and Integration with Circular Economy Goals

The final product, an odorless, tasteless, and easy-to-use fiber powder, offers a direct solution to both environmental and health challenges. It valorizes agri-food waste while promoting digestive health in aging populations. The use of IoT-enhanced drying introduces traceability and standardization to the process, strengthening the product’s potential for commercialization and scalability within the circular economy framework.

Moreover, the model resonates with doughnut economics and regenerative systems thinking, promoting innovation that remains within planetary boundaries while supporting human well-being. Its modular, adaptable nature makes it suitable for scaling within Global South contexts, where food insecurity, limited infrastructure, and climate vulnerability converge. By positioning waste as a resource and food as a human right, the model redefines both the starting point and the outcome of sustainable food system innovation (see Figure 2).

Transformative Circular Product Blueprint Model is a generalized conceptual model for circular food innovation. This layered diagram illustrates how industrial food waste can be repositioned as a resource through intentional innovation, progressing from waste identification to product development and value creation. Each layer in the diagram shows an important part of the model, including how to reuse materials, design products, focus on consumers, and deliver value, which helps create sustainable changes in various agricultural and food situations.

5. Policy and Practical Implications: Applying the Transformative Circular Product Blueprint Model

The Transformative Circular Product Blueprint Model offers more than a conceptual model; it presents a scalable framework for rethinking how agricultural waste can be valorized into health-supportive innovations. This section outlines policy-level guidance and real-world applications across the agri-food sector, with emphasis on decentralized implementation, inclusive development, and regulatory innovation.

5.1. Enabling Policy Environments

Governments play a pivotal role in creating enabling environments that support circular design and agri-waste valorization. Policymakers can integrate the blueprint into national strategies for sustainable food systems, aligning it with SDG 12 (Responsible Consumption and Production), SDG 3 (Good Health and Well-Being), and SDG 13 (Climate Action) [35]. Legal and financial benefits like tax cuts, support for clean-label certification, and grants for new circular solutions can help small businesses and rural producers start using these practices more quickly [36].

Moreover, integrating carbon credit mechanisms into national circular economy strategies could further incentivize agri-waste valorization. By quantifying emissions avoided through waste reduction and low-energy processing, small producers and innovators may gain access to voluntary carbon markets. This approach rewards environmentally responsible practices, aligns with SDG 13 (Climate Action) and is exemplified by companies such as SCG (The Siam Cement Group), based in Bangkok, Thailand, which actively incorporate carbon mitigation into their circular economy initiatives.

5.2. Adoption in Industrial and Rural Settings

While initially piloted on producing fiber from pineapple cores in a localized setting, the blueprint is intentionally technology-light and adaptable. This makes it suitable for industrial-scale implementation using existing food processing lines as well as in rural areas with minimal infrastructure. In rural Thailand, for instance, farmers and local cooperatives can use the model to transform waste streams, like corn husks, banana stems, or jackfruit cores, into dietary fiber or functional food ingredients. Industries, on the other hand, can adopt the same model with automation and traceability features for export-grade applications.

5.3. Integration with Health Systems and Consumer Behavior

By aligning with national health promotion strategies, the model supports preventive care through functional nutrition. Public procurement for elderly meal programs or school lunches can leverage the ability to create clean-label, additive-free, high-fiber ingredients from local waste sources. Moreover, the value proposition, affordable and safe fiber for digestive health, addresses consumer demand for natural, health-focused products without synthetic additives. This reinforces behavior change while reducing pressure on the healthcare system.

5.4. Regulatory Harmonization and Quality Assurance

To scale the model across borders or integrate it into international food supply chains, regulatory harmonization becomes essential. The model calls for the development of clear guidelines for functional food standards, fiber labeling (e.g., GDA with potassium inclusion in Thailand), and chemical-free claims. Simplified compliance mechanisms and mobile-enabled verification tools can support SMEs and micro-producers in meeting both domestic and export requirements.

5.5. Private Sector and Entrepreneurial Engagement

Entrepreneurs and SMEs can use the model as a foundation for developing purpose-driven products that appeal to health-conscious and environmentally aware consumers. We can mobilize business incubators, agri-tech accelerators, and university-industry linkages to support such innovations with technical mentoring, prototyping facilities, and commercialization strategies. Moreover, the modular nature of the model allows for IP protection in process, device, or design, which further incentivizes innovation.

5.6. Education, Training, and Knowledge Transfer

Successful adoption of the blueprint relies on knowledge dissemination at all levels. The model’s principles can structure technical training for local producers, curriculum development for food science programs, and community workshops. This approach not only enhances the skill base in circular food design but also encourages younger generations to engage in sustainable entrepreneurship.

5.7. Monitoring, Feedback, and Adaptability

This model is designed for feedback integration, where each application can generate insights for model refinement. Governments, NGOs, and academic institutions can build dashboards or databases that track outcomes such as waste reduction, nutrient recovery, and consumer acceptance. Such platforms would also enable local adaptation by comparing best practices across contexts.

In applying the Transformative Circular Product Blueprint Model, the pathway from waste to wellness becomes more than theoretical; it becomes replicable. Through policies that nurture innovation, regulatory frameworks that enable trust, and community engagement that drives relevance, the model serves as a strategic tool to achieve sustainability not only in production but also in health equity and environmental regeneration.

6. Discussion, Conclusion, and Future Outlook

6.1. Discussion

Phase 1 demonstrates that pineapple-core agri-waste can be upcycled—without chemicals—into a high-fiber, clean-label powder that meets safety, sensory, and nutritional benchmarks for older adults. The powder contains 83.46 g of dietary fiber per 100 g, exceeding the Codex standard for “high-fiber” claims (≥6 g/100 g). At the practical portion size of 5 g, the product delivers approximately 4.17 g of dietary fiber—equivalent to 16% of the WHO/FAO/EFSA recommended daily intake (25 g) [37]. This indicates that just two to three servings per day can provide a meaningful contribution to fiber needs, particularly for older adults with limited food intake. Furthermore, the product’s low Brix (0°), low water activity (aw ≤ 0.45), and moderately acidic pH (4.72) collectively reduce microbial risks and support shelf stability. Sensory evaluation by expert panelists confirms that the color, flavor, and texture are mild and well suited for savory food applications. This is important for aging populations who often face reduced taste sensitivity and chewing ability.

Using IoT monitoring, even in a simple hot-air dryer, provides trackable data (like temperature, humidity, and run-time) that can be used for Life-Cycle Assessments (LCAs) [38] and later for carbon credit accounting once the solar glasshouse upgrade (Phase 3) is completed. This aligns with doughnut economics: the intervention stays within planetary boundaries while advancing social foundations of health [39]. For Thailand’s BCG economy [40,41], the work offers an SME-friendly template that valorizes local biomass, decentralizes processing, and shortens supply chains—especially relevant for rural provinces where post-harvest losses and aging demographics coexist.

6.2. Conclusion

This study validates the Transformative Circular Product Blueprint Model as a practical pathway from waste to wellness. By coupling clean-label processing with IoT-supported, low-energy drying, we deliver a fiber-rich ingredient that achieves the following:

• Closes nutrient loops by retaining over 80% of insoluble fiber that would otherwise be lost to animal feed or landfills;
• Meets health-equity goals, providing an easy-to-use additive that targets constipation and glycemic management in the elderly;
• Allows for easy recycling on a larger scale—the modular drying system and data support make it possible to use this method with other types of crop leftovers.

6.3. Limitations

• Context Specificity: Depending on pineapple cores makes it hard to apply this method in areas that do not grow pineapples; we need to test it with other types of waste.

• Semi-Automation: Current hot-air drying is labor-intensive; energy audits for the forthcoming solar-IoT system have yet to be completed.

• Behavioral Adoption: High dietary fiber acceptance among seniors is not guaranteed; Phase 2 must address flavor masking and portion-size education.

6.4. Future Directions

• Phase 2—Consumer Sensory Validation

Conduct large-sample testing (n ≥ 100) with community-dwelling seniors to measure palatability, gastrointestinal tolerance, and willingness to pay.

2.

Phase 3—Upscaling and System Innovation

Deploy a solar glasshouse with a real-time LCA dashboard; quantify CO₂-e savings to unlock voluntary carbon credits.

3.

Clinical and Functional Certification

We will conduct a randomized crossover trial to verify the improvement in stool frequency and register the health claim under the Thai FDA’s “functional food” category.

4.

Cross-Crop Adaptation

Apply the blueprint to mango peels, banana stems, and okara; compare fiber yields, techno-functional properties, and market price points.

5.

Digital Marketplace and Policy Synergy

Create a blockchain-enabled traceability platform linking farmers, processors, and hospitals; advocate for fiscal incentives (tax rebates, green loans) tied to verified carbon and waste-reduction data.

In summary, Phase 1 proves the model’s feasibility; Phases 2–3 will prove its desirability and viability at scale. The blueprint thus moves from a laboratory pilot to a nationally—and potentially regionally—replicable engine for circular, elderly-focused nutrition.