Food scientists `upcycle` unsold bread into tasty probiotic drink and cuts food waste
(PHYSorg.com Chemistry)

Surplus bread is a major waste problem for bakeries and food retailers. While some unsold bread are donated to charities, most are resold as low-value animal feed. A team of food scientists from the National University of Singapore (NUS) has cooked up an innovative solution to reduce bread waste by using a novel fermentation process to `upcycle` surplus bread into a beverage fortified with gut-friendly micro-organisms.