Scientists at Texas A&M University are finding new ways to turn food waste into healthy snacks. Led by Dr. Reza Ovissipour, the team uses fermentation to transform brewery grains, coffee grounds, and even insects into protein-rich foods like protein bars and cookies. Beyond food, their research explores how fermentation can create eco-friendly materials, such as alternatives to leather. Their work supports a circular economy by reducing waste while developing new sustainable products.

Finding new ways to turn food waste into nutritious snacks is a great step toward a more sustainable future.

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