Up to now, many of the functions for upcycled meals waste elements have been in breads, muffins, biscuits and different bakery merchandise. However Grasso says that “that’s just the start.” Scientists are finding out the upcycling potential of berry pomace from black currant juice manufacturing, rice bran leftover from milling and sharpening rice grains, and olive leaves — a waste from olive oil manufacturing that may be floor into flour and made into pizza dough. A San Diego firm, SoulMuch, makes granola from upcycled almond pulp, a waste product of almond milk manufacturing. From an environmental perspective, it is sensible: A 2019 study discovered that only one California almond makes use of up an astounding 3.2 gallons of water.
