## 3 Results
### PEST Analysis
#### 3.1.3 Sociocultural Aspects
Within this dynamic context, upcycled ingredients represent a promising yet underexplored frontier, particularly in Brazil. While upcycled food and beverages face challenges, studies suggest that younger, environmentally conscious consumers are more open to such innovations, especially when benefits like sustainability, quality, and alignment with Sustainable Development Goals (SDGs) are clearly communicated. Educational efforts and transparency regarding the upcycling process--especially its role in circular economy models--can further strengthen consumer acceptance. However, the stigma surrounding food waste and the lack of specific regulatory frameworks hinder market integration [66; 67]. International studies provide encouraging evidence: for example, research in New Zealand shows that even unfamiliarity with the term \"upcycling\" can be overcome through education, particularly when paired with tastings and environmental messaging. Acceptance rises significantly when consumers are informed about the nutritional and environmental benefits of using food by-products in beer production. Offering price parity and maintaining sensory quality is key to building trust [68]. Nonetheless, further research focused on Brazilian consumers is urgently needed. Local perceptions, cultural nuances, and behavioral intentions must be better understood to tailor effective communication, marketing, and product strategies. Upcycled craft beers--especially those incorporating native fruits like mangoes--hold strong potential as sustainable, innovative, and culturally relevant products in Brazil's evolving beer market. Technological and Sectoral Aspects  
Technological Advances for Mango Waste Valorization  
Recent technological advances have enabled better utilization of agricultural waste, such as fruit peels and seeds, opening new possibilities for their incorporation into value-added products. Mango residues, including peel and seed, are rich in bioactive compounds such as antioxidants, polyphenols, and dietary fibers, which interest the food, pharmaceutical, cosmetic, and bioenergy industries [47]. Mango peel, for example, has been used to develop functional beverages, enrich bakery products, and for biodegradable packaging. In contrast, mango seed has demonstrated potential in the formulation of nutraceuticals due to its high content of essential fatty acids and compounds with anti-inflammatory and anticancer properties [51; 69]. One of the main challenges for the valorization of mango waste lies in efficiently extracting and stabilizing its bioactive components. Conventional methods often result in low yields [70]; therefore, emerging and environmentally friendly technologies such as ultrasound-assisted extraction (UAE), enzyme-assisted extraction (EAE), microwave assisted extraction (MAE), and pressurized liquid extraction (PLE) are being studied to improve compound recovery and maintain functional integrity during processing. These techniques reduce the need for chemical solvents, align with sustainable production practices, and allow for the development of clean-label ingredients [70; 71]. Before being incorporated into fermented beverages or subjected to extraction processes, mango residues must undergo technical treatments such as drying and grinding. Drying methods--including convection drying at around 60 \({}^{\circ}\)C or air-drying under controlled light conditions--are essential to reduce moisture content, preserve bioactive compounds, and ensure microbiological safety [72]. Grounding the dried material to a uniform size facilitates its application in brewing or formulation processes [73; 74]. Although there is no specific regulation for mango flour in Brazil, RDC no. 263/2005 from Anvisa stipulates a maximum moisture content of 15% for flours, a limit that can be adopted to ensure the quality and stability of mango-based ingredients [15]. The upcycling of food waste is already a reality across various sectors.