US SCIENTISTS DEVELOP NEW COOKIE INGREDIENT FROM BIODIESEL LEFTOVERS
July 1st, 2007
BY MONICA DOBIE
AGRICULTURAL Research Service, USA, scientists have made cookies using distillers' dried grains, an edible by-product from ethanol production, booming through biofuel demand. The cookies are calorie and carbohydrate-low, but protein and fibre-high. These grains allow manufacturers to use 50% less wheat flour than normal.
ENDS
AGRICULTURAL Research Service, USA, scientists have made cookies using distillers' dried grains, an edible by-product from ethanol production, booming through biofuel demand. The cookies are calorie and carbohydrate-low, but protein and fibre-high. These grains allow manufacturers to use 50% less wheat flour than normal.
ENDS
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