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EP104: Repurposed Grains for Less Food Waste

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Manage episode 521198073 series 2091296
Content provided by BAKED In Science. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by BAKED In Science or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://podcastplayer.com/legal.
An estimated one-quarter to one-third of all food produced for human consumption worldwide is lost or wasted. As global food demand continues to rise, the challenge lies in producing more while creating less food waste (https://bakerpedia.com/baked-wasted-food-waste-commercial-baking/). In the baking industry, embracing efficient production practices, ingredient optimization, and upcycling strategies can significantly minimize waste, enhance nutritional retention, and build a more resilient, sustainable food system. In this episode of BAKED in Science, host Mark Floerke is joined by Marta Benedet, Key Account Manager at Agrain. Agrain (https://agrainproducts.com) is a food-tech company based in Denmark, specializing in the upcycling of spent grain. The company processes spent grain into aromatic and versatile flour ingredients, perfectly fit for a wide range of food products. Waste Less, Enjoy More While discussing repurposed grains, some topics covered include: Expanded ingredients range at Agrain Giving new life to spent brewer’s grains Nutritional properties of repurposed grains Improved texture in baked products Considerations for flavor profiles Upcycled ingredients for a smaller carbon footprint
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104 episodes

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iconShare
 
Manage episode 521198073 series 2091296
Content provided by BAKED In Science. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by BAKED In Science or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://podcastplayer.com/legal.
An estimated one-quarter to one-third of all food produced for human consumption worldwide is lost or wasted. As global food demand continues to rise, the challenge lies in producing more while creating less food waste (https://bakerpedia.com/baked-wasted-food-waste-commercial-baking/). In the baking industry, embracing efficient production practices, ingredient optimization, and upcycling strategies can significantly minimize waste, enhance nutritional retention, and build a more resilient, sustainable food system. In this episode of BAKED in Science, host Mark Floerke is joined by Marta Benedet, Key Account Manager at Agrain. Agrain (https://agrainproducts.com) is a food-tech company based in Denmark, specializing in the upcycling of spent grain. The company processes spent grain into aromatic and versatile flour ingredients, perfectly fit for a wide range of food products. Waste Less, Enjoy More While discussing repurposed grains, some topics covered include: Expanded ingredients range at Agrain Giving new life to spent brewer’s grains Nutritional properties of repurposed grains Improved texture in baked products Considerations for flavor profiles Upcycled ingredients for a smaller carbon footprint
  continue reading

104 episodes

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