Mexican students producer gluten-free, high fiber flour from agave waste pulp

January 30, 2019 |

In Mexico, students from the National Autonomous University of Mexico have developed a method to produce a gluten-free, high fiber flour from agave waste pulp. The tequila and mezcal industries produce about 2 million metric tons of the waste per year and is considered a pollutant, but the students have developed a way to make it into a functional food product. The students are currently running a crowdfunding campaign to raise the required investment to scale up production, including the use of a solar-powered dehydrator.

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Category: Research

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