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Zero-waste process helps turn bread into probiotic drink

Source:National University of Singapore Release Date:2020-05-05 443
Food & Beverage
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A novel fermentation process allows upcycling of surplus bread into a beverage fortified with gut-friendly micro-organisms.  

This innovation from National University of Singapore (NUS) scientists offers a good probiotic beverage that can be consumed by those with lactose intolerance. Made from bread, it will help bakeries and bread manufacturers with unsold bread address the issue of food waste. 

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