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dc.contributor.authorEyres, Graham
dc.contributor.authorClare, Grace
dc.identifier.citationEyres, G., & Clare, G. (2021, October). A guide to upcycle surplus bread into ginger beer soda. Food Waste Innovation.en
dc.description.abstract‘Upcycling’ some of the 29 million loaves of bread wasted annually in New Zealand into new food products is a fun concept that can help to raise awareness of food waste and divert unused bread away from landfills. In the previous “Homebrewers guide to upcycle unwanted bread into beer, Food Scientists at the University of Otago worked with Citizen Collective to substitute 50% of the malt with bread to produce an excellent tasting beer. To further expand the application of upcycled bread, we used the ‘sweet wort’, the sugary liquid extracted from the bread and malt during the brewing process, to make a non-alcoholic ginger beer soda. In this infographic, we provide you with a step-by-step guide to make a non-alcoholic ginger beer soda! For that extra citrusy zing, we recommend making the citrus syrup provided. So, we challenge you to utilise any leftover bread and make your own and in doing so, join the movement to reduce the number of loaves going to waste!en_NZ
dc.publisherFood Waste Innovationen_NZ
dc.rightsAttribution-NonCommercial-ShareAlike 4.0 International*
dc.subjectGinger Beeren_NZ
dc.titleA guide to upcycle surplus bread into ginger beer sodaen_NZ
otago.schoolDepartment of Food Sciencesen_NZ
dc.rights.statementCopyright resides with the authors.en_NZ
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  • Food Waste Innovation [33]
    Food Waste Innovation is a University of Otago Research Theme which measures food waste, develops reduction strategies, applies innovative technology, and works to modify producer and consumer behaviour.

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Attribution-NonCommercial-ShareAlike 4.0 International
Except where otherwise noted, this item's licence is described as Attribution-NonCommercial-ShareAlike 4.0 International