Dr. Reza Ovissipour and his team at Texas A&M are finding new ways to turn waste into nutrition through the fermentation process. One of the two processes that they are focusing on right now is taking the leftover grains used in breweries and creating a twostep fermentation process. The first step is adding fungi to the grains and breaking them down into proteins that are digestible for humans. The second step is taking left over coffee grains from local coffee stores or even their own homes this adds flavor and nutrition. Once they have the coffee grounds and the protein from the breweries, they add a few nuts, and they now have a new yummy protein bar to add to the market. This new innovation helps reduce food waste and contributes to the circular economy by converting byproducts into valuable, nourishing food sources.

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