The ancient trick making food waste useful and tasty

Article excerpt

Food producers are reviving an ancient fermentation technique to transform processing waste into valuable products. Rather than discarding byproducts from things like fruit juice production or grain milling, companies are fermenting these leftovers into ingredients for beverages, condiments, and other foods. The process is both environmentally sound, reducing waste sent to landfills, and economically smart, creating new revenue streams from materials once considered worthless. Fermentation, which has been used for millennia to preserve and enhance food, is experiencing a modern renaissance as businesses seek sustainable ways to cut waste while developing new market opportunities.