It does not receive public funding
Editor in chief:

Facebook Twitter Youtube Instagram LinkedIn

Do you want to access to this and other private contents?
Log in if you are a subscriber or click here to request service

Protein flour for bakery products is born from beer waste

A second life to the malted barley residues that fermentation has not transformed

Thanks to an innovative patented process (HSCD - High Speed Cold Dryer) that allows the resulting products of distillates and fermented products to be transformed into flour, the start-up Circular Food has officially entered the circular economy market with Ley, a new flour obtained from the beer thresher that recovers the production waste from the breweries, until now treated as organic waste or destined...

hef - 24115

EFA News - European Food Agency