Foodprint, a student-led enterprise which runs a social supermarket and redistribution network in Nottingham, has collaborated with the University of Nottingham’s Food Innovation Centre to come up with a solution to surplus bread that cannot be sold or redistributed.
Approximately 90 percent of Foodprint’s waste is made up of bread, and although they try to ensure that this is composted or anaerobically digested, Foodprint spokespeople have stated that they would much rather find a way to feed people with this waste than have to dispose of it. The issue of bread waste is a national problem for the food sector, with around one million loaves of bread thrown away in the UK every day. It is assumed that between 34 and 44 percent of all bread produced is wasted.
The group came up with a novel method to turn ‘best before date’ bread into a sweet treat based on the traditional Indian dessert Gulab Jamun and it recently won the annual Ecotrophelia UK competition, a national competition for the creation of eco-innovative food products organised jointly by the Institute of Food Science & Technology and Campden BRI. Now Chris Hyland, who runs Foodprint, hopes that the innovative product developed by the Nottingham students will one day go into production – helping to contribute to a reduction in bread waste nationwide.
Source: New Food Magazine
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