Research led by three Drexel University professors found strong potential for consumer acceptance of foods created from surplus ingredients that would otherwise have been wasted, or "value-added surplus products." They found that consumers distinguished value-added surplus products as a unique category separate from conventional or organic. The researchers also tested different product labels that could be used to brand value-added surplus products. "Upcycled" tested as the most-preferred label. Additionally, participants affirmed that consuming value-added products will generate greater benefits to others than themselves. This study concluded that value-added surplus foods could be promoted as a new category of foods offering benefits to society and, if communicated properly, could even fetch a price premium.