date:Aug 30, 2022
oduct to boost its nutritional profile and reduce food waste.
The cultivation of the NTU-developed food product also offers an opportunity to reuse common food waste and byproducts of agriculture and the food and beverage industry, such as soybean skin, wheat stalk, and brewers spent grain, a byproduct of the beer-making industry.
It is estimated that globally, around 39 million tons of spent grains and 14 million tons of soybean skin, also known as okara, go to landfill annually.
Our fungi-