Researchers have shown that leftover crusts can be fermented to make a lab-based protein to be used in the likes of pork pies and sausages in a development that could help reduce waste.
This article explores a new way to utilize food waste, specifically leftover bread crusts.
Researchers at Aberystwyth University discovered a method to ferment bread crusts with grass juice, creating a protein source that could be used in various food products. This process tackles the global issue of food waste, as 10% of baked bread is currently discarded each year.
The resulting protein could be incorporated into fortified bread, pork pies, sausages, and other foods, offering a sustainable and nutritious solution for a growing population.
This article explores a new way to utilize food waste, specifically leftover bread crusts. Researchers at Aberystwyth University discovered a method to ferment bread crusts with grass juice, creating a protein source that could be used in various food products. This process tackles the global issue of food waste, as 10% of baked bread is currently discarded each year. The resulting protein could be incorporated into fortified bread, pork pies, sausages, and other foods, offering a sustainable and nutritious solution for a growing population.
