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Kiwi Scientists Figure Out How To Convert Fermented Plant Pulp Into Flour

October 16, 2018: 12:00 AM EST
New Zealand scientists have developed a technology that transforms pinot noir grape – and other plant – fermentation by-products into zero-waste, gluten-free, vegan, low-carb, low-fat, fiber- and nutrient-rich flour. Greenspot Technologies has successfully created flour from pinot noir, sauvignon blanc, apple, beetroot, orange, carrot and parsnip pulp. The sophisticated fermentation process was developed in the research labs of the University of Auckland. The key to the process is the conversion of sugars in the pulp into nutritious protein. The flours can be used to make bread, snack bars, protein bars, biscuits, vegan products, pasta, pizza, or as a dietary supplement. The start-up is using an investment of $782,700 to spread the word in France.[Image Credit: © BY GREEN SPOT TECHNOLOGIES]
Cecile Meier, "Could this zero waste, gluten-free, vegan, low-carb NZ pinot noir flour be the next superfood?", Stuff.co.nz, October 16, 2018, © Stuff Limited
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