Researchers in a lab at Texas A&M are developing new snacks made out of spent brewery grains, coffee grounds, and even insects in order to support a more circular economy. Reza Ovissipour, Ph.D. is a food scientist who is harnessing the power of fermentation to turn discarded materials into nutritional, tasty snacks. Ovissipour and his team have so far made chocolate protein bars made from leftover brewery grains which still contain trace amounts of protein and coffee grounds that add a rich chocolatey flavor and cookies made from ground up insects that act as a flour ingredient to make the cookie. However, they have more ideas to come. They are also working on creating leather from fermented materials instead of using animal hides and also looking into other food waste sources for more chances to create recycled snacks. Is this the future of food?

https://agrilifetoday.tamu.edu/2025/02/06/brewing-food-security/