Bakery waste could add nutrients to bread, but taste may decide its future
Underused materials such as fruit and vegetable residues, cereal by-products, legume components and spent coffee grounds could add fiber, protein, antioxidants and micronutrients to bakery products, according to a narrative review. The review also highlights artificial intelligence, automation, blockchain and smart packaging as tools for more efficient and traceable production, while noting that sensory quality, regulation, scale-up and consumer perception could limit adoption.
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