![]() ![]() We turn that into a high fiber gluten-free flour called okara flour,” co-founder Caroline Cotto said. “Our first product is the pulp leftover from making soy milk. Ingredients include fruits and vegetables from farms nationwide that are perfectly edible but often rejected by restaurants and grocery stores because of their shape or color, like white strawberries, wilted greens and ugly mushrooms. Upcycled food is becoming increasingly common in cake mixes and veggie chips at natural grocery stores. about 40% of the country’s food production - costing the national economy more than $200 billion, according to the Upcycled Food Association. More than 35 million tons (31 million metric tons) of food are wasted every year in the U.S. It’s a trend gaining ground as consumers spend more time reading packaging labels and menu ingredients to learn where their food comes from and how it affects the environment. Malek’s shops from the Pacific Northwest to Miami now feature flavors like “Cacao Pulp & Chocolate Stracciatella Gelato,” which is made from leftover cacao pulp from chocolate production that otherwise would have gone to waste. Malek’s ice cream chain is among those at the forefront of the upcycling movement, the process of creating high-quality products from leftover food. “Instead of calling this food waste, we need to call it wasted food and start decreasing how much wasting we’re doing,” Malek said. For chocolate barley milk, he mixes in the remnants of rice and grains from beer brewing to give it a light and creamy taste. The head ice cream maker at the Portland, Oregon-based Salt & Straw uses the whey leftover from yogurt makers in upstate New York to make his lemon curd flavor. ![]() (AP) - At Tyler Malek’s ice cream parlors, one cook’s trash is another chef’s frosty treat. ![]()
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