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Source: Pexels

New Zealand Researchers Transform Stale Bread Into Fresh Loaves

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What food tends to be the most wasted in our households? For many, it’s letting bread go bad in our cupboards, especially if you're a fan of fresh loaves. All too often do we pick up a fresh baugette with the best intentions, only to realize it's gotten crusty and tough in just a few days. Aside from a hearty bread pudding or bread crumbs, what can be done with expired bread but toss it? Researchers in New Zealand developed a new process to recycle the bread via fermentation, making it eligible to sell all over again.  

Dr. Aydin Berenijan began working with Goodman Fielder, a food manufacturing company in New Zealand, in 2015. They’ve created a fermentation process, which only takes one day, that restores the bread and creates a product that’s similar to white or sourdough bread. It's freshly made and has a renewed shelf life of up to seven days at room temperature.