A new probiotic drink is made from bread? That's right! Surplus bread is a major waste problem for bakeries and food retailers. Although some unsold bread is donated to charities, most of it is turned into low-value animal feed. A team of food scientists from the National University of Singapore (NUS) has developed an innovative solution to reduce bread waste.
This solution is to use a novel fermentation process to recycle surplus bread into a drink rich in gut-friendly micro-organisms. The new drink is currently the . . .
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