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Re-Used Bread Offers Many Benefits, Including Waste Reduction

October 30, 2017: 12:00 AM EST
Disturbed by the amount of bread wasted around the world every year – about 1.2 million tons – a New Zealand university professor figured out a way to take unsold bread from supermarkets and make new loaves. Collaborating with food company Goodman Fielder, Aydin Berenjian [left] developed a day-long process that produces one ton of fermented bread that has a high profile of essential amino acids, high resistance starch, and a higher shelf life – up to seven days. It tastes like a cross between white bread and sourdough, and because the microbes used in the fermentation system are all probiotics, the bread benefits the digestive and immune systems.  [ Image credit: © University of Waikato  ]
Caitlin Moorby, "Researcher Recycles Stale Bread Into New Loaves", Stuff, October 30, 2017, © Fairfax New Zealand Limited
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