🧑🔬 Scientists Juan Felipe Sandoval Rueda and David Bryant have developed a technology to turn unwanted bread into nutritious products for vegetarians. Their innovative method is based on mushroom fermentation, a technique popular in Asia, now applied to bread crusts together with plant-based proteins that were previously used as animal feed. 🍞♻️
✨ The result? An eco-friendly alternative protein with high nutritional value that not only reduces landfill waste but also decreases greenhouse gas emissions.
🔬 The scientists are actively working on scaling up this technology for commercial use, aiming to improve the taste and texture of the final product.
💚 This is a major step forward on the path to sustainable development and environmentally friendly production!
✨ The result? An eco-friendly alternative protein with high nutritional value that not only reduces landfill waste but also decreases greenhouse gas emissions.
🔬 The scientists are actively working on scaling up this technology for commercial use, aiming to improve the taste and texture of the final product.
💚 This is a major step forward on the path to sustainable development and environmentally friendly production!