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Food industry: Reviving an ancient waste trick
A Stanford University lab has developed a cheese-like product made from food waste through fungal fermentation, turning waste into a tasty, functional food. The research focuses on using fermentation to convert by-products such as food industry residuals into edible ingredients, with applications like cheese substitutes and flavor-rich powders. This approach aims to reduce food waste, expand flavor options, and create sustainable food products using biotechnology and AI-driven processes.
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