Bagasse Flour vs Traditional Flour
The reuse of bagasse for the production of "brewer's flour" and food made, is high in fiber, protein, vitamins, and minerals with a probiotic effect. Compared to traditional flour, it has 53% fewer carbohydrates, which is more beneficial for your health.
Data and Certifications
In order to market this product for human consumption, it was necessary for it to be included in the Argentinian Food Code. In this sense, the governing body of CONAL, in charge of the Secretariat of Food and Bioeconomy, presented the topic to incorporate it into national legislation at the 130th meeting of the National Food Commission (July 2019) in a joint effort carried out by various areas of the public sector, private sector institues, and research. By file 2019-68749661, the regulations for the treatment and incorporation of dry brewing bagasse in the Argentinian Food Code were established. Based on this, we requested from INTI a study of the nutritional profile of the product to verify its benefits as a nutritious food. The results obtained, carried out for the first time in said organization, surprised the professionals in the field: high protein value, large presence of fiber and low level of carbohydrates.