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Of the global carrot production, 20–30% is outgraded as carrot rejects and waste (CRW) at the primary processing level, which is partially used toward animal feed and the remaining ends in the landfills. This study was undertaken to identify the hurdles and seek potential solutions for using CRW in food processing.

CRW were procured from the processing unit in Ontario, Canada, as (1) outgraded carrots (OGCs) and (2) processed discards (PDs). The physical parameters of CRW, imperfections responsible for their separation from the graded carrots and shelf-life studies were recorded.

A significant difference with p ≤ 0.05 was recorded for both the physical parameters and the nature of imperfections in CRW. Discolored carrots (42.37 ± 3.59%) and the presence of vertical splits (52.71 ± 3.18%) were among the top defects in the OGCs. In contrast, the presence of broken tips (54.83 ± 2.52%) and vertical splits (40.56 ± 2.65%) were among the primary cause for the generation of PDs. In total, five percent of CRW were initially infected, which later increased to 30% during the seven days storage period.

The limitation of the study was that only two varieties of carrots were considered and these were procured from one processor (the authors’ industry partner) at different time intervals of the year. Microbiological analysis could not be completed and reported due to prevailing coronavirus disease 2019 (COVID-19) situation but is included for future studies.

Development of specialized post-harvest packaging and handling protocols and separation of infected fragments are essential before suggesting the use of CRW in food processing.

Numerous studies report on the post-harvest management and processing of graded carrots, but limited to no studies are published on the usage of CRW in food processing.

The inspection of food labellings is a long and monotonous routine but nonetheless, a cornerstone of consumer protection. For many years complaints have been made of the loopholes and anomalies in the statutory requirements for labelling, particularly in descriptive names and declarations of ingredients. The long‐awaited report of the Food Standards Committee on Food Labelling has now appeared and been reviewed at some length in the present and previous issues of the B.F.J. The Committee have taken a long time over their subject, but their review of it has been most thorough. Their recommendations are in the main reasonable and whilst some are new and others, if adopted, could have a not inconsiderable influence on manufacturing practice, they do not disturb the present structure of food labelling set up by the Order of 1953, which was quite a landmark in its day.