Scientific Certification Program
Upcycled By
Turn Waste into Value. A science-backed certification for producers who transform overlooked resources into exceptional, verified products.
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Turn Waste into Value. A science-backed certification for producers who transform overlooked resources into exceptional, verified products.
At Upcycled By, we redefine possibilities through sustainability. Whether you're buying certified products or producing them, we help you make an impact with exceptional quality and value.
Our core method — the Double Grip Analysis — was developed at Campus Grythyttan, Örebro University, through years of research into how professional tasters evaluate complex sensory experiences. It brings together two distinct cognitive approaches: the analytical (measurable, deductive) and the analogical (metaphorical, holistic).
Together, these two grips allow us to identify with precision which products hold upcycling potential — and how to realise it fully.
The Upcycled By certification rests on a triad of scientific methods that together guarantee both the quality and the environmental integrity of every certified product.
Double Grip Analysis — The Two Registers
The Upcycled By seal is a guarantee of three verified commitments — origin, method and environmental impact.
Each certified product carries a unique identifier traceable to its origin, analysis and certification date.
Three steps bring your product from potential to certified. Each stage builds on the previous, ensuring no aspect of quality or environmental value is overlooked.
The Double Grip Analysis is not a startup claim. It is the result of two decades of continuous empirical research — from the first dialogue seminars in 2003 to peer-reviewed applications in upcycling, crossmodal communication and robotic cultivation.
Key peer-reviewed publications directly underpinning the Upcycled By certification methodology.
Rewine The World® is an independent international research platform founded in 2021 by Anders Crichton-Fock (formerly Herdenstam) at Campus Grythyttan, Örebro University.
The group conducts research within wine rescue, sensory communication, sommellierie and culinary science & arts — developing novel methods for how complex food products can be better understood, communicated and preserved. Its work is driven by the questions: how do we identify the full value of what already exists, and how do we communicate it?
The consortium brings together researchers from experimental psychology, sensory science, food chemistry, metabolomics, culinary arts and consumer research. Methods include sensory and chemical analysis, cross-modal experiments, analogical inductive methods and creative design.
Rewine The World® is not affiliated with or managed by Upcycled By. It is an independent research group whose ongoing work in novel sensory methods contributes to the broader scientific field from which the Double Grip Analysis and related methodologies continue to develop.
Want to join the network? Reach out and let's explore what your waste can become.
The Double Grip Analysis is not a startup claim. It is the result of two decades of empirical research — and a methodology that bridges art and science to identify, communicate and certify upcycled value.
From the first encounter to the farewell — the analytical grip isolates what can be measured, the analogical grip captures what can only be experienced. Neither alone is sufficient. Together, they form a trained capacity to pendulate between science and art in real time.
From individual sensory perception to systemic alignment — the Double Grip framework eliminates waste at every level of the value chain.
Wine is not a static product — it is an event. From the first encounter (attack) to the farewell (finish), it passes through senses that cannot be isolated. The analytical grip gives deductive precision; the analogical grip gives inductive gestalt. Together they form the Double Grip — a trained capacity to pendulate between science and art in real time.
Sensory experience is modulated in real time by context. Crossmodal research documents that music, light, shape, touch and ambient scent all measurably affect taste perception and consumer acceptance — the mechanism used to align product and consumer, reducing the interpretation gap that drives waste.
Individual sensory experience is the starting point — not the endpoint. Three sequential steps build a shared language and identify the critical attributes, moving from personal, autobiographical analogy to inter-subjective consensus without losing the richness of the individual experience.
The interpretation gap between producer and consumer is the root of waste. When a shared sensory language is built — supported by crossmodal tools — the gap narrows. 95% of consumers were open to purchasing a blended wine if sensory descriptors matched their preference. 91% were positive to buying based on sensory information alone. (Crichton-Fock et al. 2023)
47 peer-reviewed and scholarly sources — the complete foundation of the Double Grip Analysis and the Upcycled By certification methodology.
| 2024 | Crichton-Fock APF & Spence C The imitation game — exploring the double-grip analysis for creating analog wines Journal of Wine Research, 35(2), 139–159. DOI: 10.1080/09571264.2024.2310307 OwnDGACrossmodal |
| 2024 | Califano G, Crichton-Fock APF & Spence C Consumer perceptions and preferences for urban farming, hydroponics, and robotic cultivation Future Foods, Vol. 9. OwnRobotFood |
| 2024 | Crichton-Fock APF & Scander H Sommelierens estetiska hantverk: Vinprovning som aristotelisk kunskap i handling Gastronomiska Akademiens årsbok, Carlsson Bokförlag OwnDGADialogue |
| 2023 | Crichton-Fock A, Spence C & Pettersson N Using crossmodal correspondences as a tool in wine communication Frontiers in Psychology, 14:1190364. DOI: 10.3389/fpsyg.2023.1190364 OwnCrossmodalSensory |
| 2023 | Crichton-Fock A, Spence C, Mora M & Pettersson N Enhancing the design of wine labels Frontiers in Psychology, 14:1176794. DOI: 10.3389/fpsyg.2023.1176794 OwnCrossmodalSensory |
| 2023 | Spence C Explaining visual shape-taste crossmodal correspondences Multisensory Research, 36, 313–345. Crossmodal |
| 2022 | Crichton-Fock APF, Kurtser K, Swahn J & Arunachalam A Nature versus machine: sensory evaluation of robot-cultivated basil Int'l Journal of Gastronomy and Food Science, 29, 100578. OwnRobotSensory |
| 2022 | Crichton-Fock APF Re:wine the world — A multisensory food rescue project EuroSense Conference, Turku, Finland OwnDGACrossmodal |
| 2022 | Spence C & Van Doorn G Visual communication via the design of food and beverage packaging Cognitive Research, 7:42. CrossmodalFood |
| 2022 | Spence C Experimental atmospherics: a multi-sensory perspective Qualitative Market Research, 25, 662–673. CrossmodalSensory |
| 2022 | Hoffmann CH Is AI intelligent? 70 years after Turing Technology in Society, 68, 101893. Robot |
| 2021 | Croijmans I & Wang QJ Do you want a description with that wine? Journal of Sensory Studies, 37:e12712. CrossmodalSensoryLanguage |
| 2021 | Torres-Martínez S Complexes, rule-following, and language games Semiotica, 2021(242), 63–100. DialogueLanguage |
| 2020 | Crichton-Fock APF, Nilsen AN & Öström Å Breaking the silence: communication skills after analogical training Int'l Journal of Gastronomy and Food Science, 20, 100210. OwnDGADialogue |
| 2020 | Spence C Senses of place: architectural design for the multisensory mind Cognitive Research, 5:46. Crossmodal |
| 2020 | Croijmans I, Speed LJ, Arshamian A & Majid A Expertise shapes multimodal imagery for wine Cognitive Science, 44(5):e12842. SensoryCrossmodalLanguage |
| 2019 | Heatherly M, Dein M, Munafo JP & Luckett CR Crossmodal correspondence between color, shapes, and wine odors Food Quality and Preference, 71, 395–405. CrossmodalSensory |
| 2019 | De Luca M, Campo R & Lee R Mozart or pop music? Effects of background music on wine consumers Int'l Journal of Wine Business Research, 31(3), 406–418. CrossmodalSensory |
| 2018 | Crichton-Fock APF, Nilsen AN, Öström Å & Harrington RJ Sommelier training: Dialogue seminars and repertory grid method Int'l Journal of Gastronomy and Food Science, 13, 78–89. OwnDGADialogue |
| 2018 | Wang QJ & Spence C A smooth wine? Haptic influences on wine evaluation Int'l Journal of Gastronomy and Food Science, 14, 9–13. CrossmodalSensory |
| 2018 | Wang QJ & Spence C Wine complexity: an empirical investigation Food Quality and Preference, 68, 238. CrossmodalSensory |
| 2017 | Hagtvedt H & Brasel SA Cross-modal communication: sound frequency influences consumer responses Journal of Marketing Research, 53, 551–562. Crossmodal |
| 2016 | Lehrer K & Lehrer A The language of taste Inquiry, 59(6), 752–765. LanguageSensory |
| 2015 | Spence C & Wang QJ Wine and music I, II, III Flavour, 4:34, 4:33, 4:36. CrossmodalSensory |
| 2015 | Reid CA, Green JD, Wildschut T & Sedikides C Scent-evoked nostalgia Memory, 23(2), 157–166. SensoryCrossmodal |
| 2014 | Spence C, Velasco C & Knoeferle K A large sample study on the multisensory environment and wine drinking Flavour, 3:8. CrossmodalSensory |
| 2014 | Fusaroli R, Rączaszek-Leonardi J & Tylén K Dialog as interpersonal synergy New Ideas in Psychology, 32, 147–157. DialogueLanguage |
| 2013 | Deroy O, Crisinel AS & Spence C Crossmodal correspondences between odors, musical notes, and geometrical shapes Psychonomic Bulletin & Review, 20, 878–896. CrossmodalSensory |
| 2013 | Hanson-Vaux G, Crisinel AS & Spence C Smelling shapes: Crossmodal correspondences between odors and shapes Chemical Senses, 38, 161–166. Crossmodal |
| 2013 | Paradis C & Eeg-Olofsson M Describing sensory experience: the genre of wine reviews Metaphor and Symbol, 28(1), 22–40. LanguageSensory |
| 2013 | Christ KL & Burritt RL Critical environmental concerns in wine production Journal of Cleaner Production, 53, 232–242. Food |
| 2012 | Crisinel AS & Spence C A fruity note: Crossmodal associations between odors and musical notes Chemical Senses, 37(2), 151–158. CrossmodalSensory |
| 2012 | Piqueras-Fiszman B & Spence C The weight of the bottle as extrinsic cue for wine quality Food Quality and Preference, 25, 41–45. CrossmodalSensory |
| 2012 | Varela P & Ares G Sensory profiling, the blurred line between sensory and consumer science Food Research International, 48, 893–908. SensoryFood |
| 2011 | Crichton-Fock APF (publ. as Herdenstam) Den arbetande gommen: vinprovarens dubbla grepp Doctoral Thesis, KTH Royal Institute of Technology OwnDGADialogue |
| 2011 | Spence C Crossmodal correspondences: a tutorial review Attention, Perception & Psychophysics, 73, 971–995. Crossmodal |
| 2010 | Gallace A & Spence C The science of interpersonal touch: an overview Neuroscience & Biobehavioral Reviews, 34, 246–259. Crossmodal |
| 2009 | Crichton-Fock APF, Hammarén M, Ahlström R & Wiktorsson PÅ The professional language of wine: perception, training and dialogue Journal of Wine Research, 20(1), 53–84. OwnDGADialogueLanguage |
| 2008 | Csíkszentmihályi M Flow: The psychology of optimal experience Harper Perennial. DialogueSensory |
| 2008 | Harrington RJ Food & wine pairing: a sensory experience John Wiley. SensoryFood |
| 2006 | Göranzon B & Hammarén M The methodology of the dialogue seminar In: Dialogue, Skill and Tacit Knowledge. John Wiley & Sons. Dialogue |
| 2006 | Shepherd GM Smell images and the flavour system in the human brain Nature, 444, 316–321. Sensory |
| 2005 | Göranzon B, Hammarén M & Ratkić A Training in analogical thinking: The dialogue seminar method In: Dialogue, Skill and Tacit Knowledge. John Wiley. Dialogue |
| 2004 | Crichton-Fock APF (publ. as Herdenstam) Sinnesupplevelsens estetik: vinprovaren, i gränslandet mellan konsten och vetenskapen Licentiate Thesis, KTH Royal Institute of Technology OwnDGA |
| 2003 | Crichton-Fock APF, Hammarén M, Ahlström R & Wiktorsson A The professional language for wine tasters: improving communication by dialogue method ICCAS Conference, Bournemouth & Örebro OwnDialogueLanguage |
| 2000 | Chu S & Downes JJ Long live Proust: The odour-cued autobiographical memory bump Cognition, 75(2), B41–B50. SensoryDialogue |
| 1968 | Wittgenstein L Philosophical investigations (3rd ed.) Blackwell. DialogueLanguage |
Double Grip certification belongs to no one name — it is a capacity. To pendulate between the analytical and the analogical. To capture wholeness, the wine's rhythm and dynamics, from meeting to farewell. The seal remains — only the name changes.
Join the producers who are turning overlooked resources into certified, high-value products — and making a verifiable difference to the planet.