A Brazilian academia-turned-entrepreneur duo, recently relocated from New Zealand to France, has developed the worldâs first range of low calorie fermented flours â from byproducts of fruits and veggies usually thrown away â that are rich in protein and dietary fibre, and low in carbs, sugars and fat.
Read more about it via https://www.bakeryandsnacks.com/Article/2019/01/21/WATCH-A-gluten-free-flour-rich-in-prebiotic-fibre-made-from-pinot-noir-grapes-is-helping-to-challenge-the-food-waste-paradigm?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS
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