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https://reasonstobecheerful.world/palm-oil-deforestation-orangutan-yeast-oil/>
"The beignets, eclairs and tartelettes at Ludovic Gerboin’s bakery in the small
village of Moosinning, Germany, glow in vibrant shades of red, blue, green and
purple. “In school, we learned that these are taboo colors for baked goods,”
the Bretagne-born baker says in his strong French accent. But these colors,
produced by micro algae he gets from a lab at the nearby Technical University
of Munich (TUM), make his baked goods healthier. “The algae are rich in
proteins, antioxidants and vitamin B,” raves Thomas Brück, professor of
synthetic biotechnology at TUM. “Two slices of algae bread cover your daily
need of vitamin B.”
These nutritional benefits are a perk, but the most important aspect of
Gerboin’s baking is undetectable by design: the tasteless, odorless “yeast oil”
he fries his beignets with instead of palm oil.
This yeast oil comes from right here in Gerboin’s own bakery. At the end of the
day, he roasts his unsold leftover bread, grinds it up and delivers it to TUM,
one of Germany’s most innovative universities. There, Brück’s team ferments the
stale bread with a special yeast, and within two days, a yellowish oil is
dripping steadily out of the lab’s centrifuge. This oil is then sent back to
Gerboin, who uses it for baking and frying. “The yeast oil lasts longer than
palm oil,” he says. “I can reuse it up to 60 times. I even make my Bavarian
cream with it.”
More importantly, it is a zero-waste, 100 percent sustainable solution. “We
replace the conventional palm oil monocultures with a truly circular
bio-economy without waste,” Brück says."
Share and enjoy,
*** Xanni ***
--
mailto:xanni@xanadu.net Andrew Pam
http://xanadu.com.au/ Chief Scientist, Xanadu
https://glasswings.com.au/ Partner, Glass Wings
https://sericyb.com.au/ Manager, Serious Cybernetics
