How Mexican Food Waste Makes Irresistible Vegan Snacks
UNAM scientists revolutionize the culinary world, transforming agro-industrial waste into delicious vegan cheese and snacks. Packed with nutrients and eco-friendly, these functional foods promote sustainability and cater to the rising demand for plant-based options.
The Post-harvest Laboratory of Vegetable Products at the UNAM's Cuautitlán Faculty of Higher Education (FES) in Mexico is revolutionizing the culinary world by turning agro-industrial waste into delicious and nutritious vegan cheese and snacks. Led by Andrea Trejo Márquez, an academic and project leader, the team is creating innovative products using huauzontle waste and xoconostle skins.
These pre-Hispanic ingredients are not only rich in vitamins, minerals, and fiber but also boast remarkable nutritional and medicinal properties. By harnessing these overlooked resources, the team is addressing environmental concerns, promoting sustainable development, and catering to the growing demand for plant-based foods, especially among health-conscious young consumers.
