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Aberystwyth University scientists explore transforming bread waste into nutritious foods through fungal fermentation

January 24, 2025

Bread waste is a significant issue, with approximately 10% of the 185 million tons of bread baked annually ending up discarded. While some of this waste occurs at home, a large portion comes from commercial bakeries and supermarkets, despite much of it still being safe to eat. The environmental cost is high, with wheat farming alone contributing 40% of bread's associated greenhouse gas emissions, according to a 2017 University of Sheffield study.

Researchers from Aberystwyth University, Juan Felipe Sandoval Rueda and Dr David Bryant, propose a solution using fungal fermentation. Their study combines surplus bread crusts with grass protein—traditionally used as livestock feed—through solid-state fermentation, a method long used in Asia for producing foods like tempeh.

The result is a vegetarian alternative protein that enhances the nutritional value of bread waste while supporting sustainable food systems. By diverting bread waste from landfills and reintroducing it into the food chain, this approach also aligns with the principles of a circular economy.

“This method could revolutionize how we think about surplus bread,” the researchers noted. “By turning waste into valuable protein sources, we address food security and environmental challenges.”

Grass protein, which can yield up to three tons of protein per hectare, highlights the environmental efficiency of this method compared to meat production, which yields far less protein per hectare. This innovative process offers a sustainable alternative for feeding a growing global population, expected to reach 9.7 billion by 2050.

Scaling the process for commercial viability is the next step for the team. They are collaborating with industry partners to develop large-scale facilities capable of handling significant volumes of bread waste. Further research aims to optimize costs while refining the sensory qualities of the final product to meet consumer demands.

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