Description
Methods to convert surplus food into new products with added value
Technical
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Science
Primary Reaction
Enzymatic hydrolysis, fermentation, and thermal treatment
Sensory Profile
Aroma ()
Wine Analogy
Like natural wine fermentation where wild yeasts create complex aromas
Coffee Analogy
Similar to cascara (coffee cherry) upcycling with earthy-sweet notes
Perfume Analogy
Resembles amber accords with fermented-sweet characteristics