Media contributions
1Media contributions
Title We’re turning waste bread crusts into nutritious food with ancient Asian fermentation Degree of recognition International Media name/outlet The Conversation Media type Web Country/Territory United Kingdom of Great Britain and Northern Ireland Date 22 Jan 2025 Description Solid-state fermentation is a widely used in Asia to create plant-based protein from surplus legumes, beans and cereals. In a novel twist, we are fermenting bread crusts alongside grass protein, traditionally used for livestock feed. Grass protein is rich in nutrients, making it an ideal complement to bread waste in this innovative fermentation process. This discovery offers a sustainable way to transform bread waste into a valuable food source, addressing both food waste and food security challenges. URL https://theconversation.com/were-turning-waste-bread-crusts-into-nutritious-food-with-ancient-asian-fermentation-247523?utm_medium=email&utm_campaign=Latest%20from%20The%20Conversation%20for%20January%2022%202025%20-%203235333031&utm_content=Latest%20from%20The%20Conversation%20for%20January%2022%202025%20-%203235333031+CID_6e98cf6d3ccc1fe65f0333dbc0c3faa5&utm_source=campaign_monitor_uk&utm_term=how%20bread%20waste%20can%20be%20given%20a%20new%20lease%20of%20life Persons David Bryant, Juan Felipe Sandoval Rueda
Keywords
- Bread
- fermentation
- protein
- crusts
- food