date:Nov 08, 2019
Bakery scientists at Campden BRI have drastically improved the fibre content of tortilla wraps by utilising food waste streams.
The scientists replaced 20% of the ordinary flour present in a traditional tortilla with butternut squash skin powder, increasing the tortillas fibre by 97%.
As well as providing consumers with easier ways to boost the fibre content in their diet, this approach can also enable manufacturers to repurpose and reduce food waste.
The Calorie Reduction and fibre enhanceme