We’re turning waste bread crusts into nutritious food with ancient Asian fermentation

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.