Today, waste is highlighted as an unsung hero in our fight for sustainability. Come and explore a novel journey that transforms leftover barley grains into a delicious and environmentally sustainable meal.
The Symphony of Brewing
It takes about 250 g of barley grains and 1.7L of water to make one litter of a delicious beverage. These barley grains go through a metamorphosis during the beer-brewing process, changing from whole grains to an essential ingredient. The device carefully crushes and cracks the grains, revealing the high-carb interior that gives beer its distinctive flavour.
Brewing Resonance
After being mixed with hot water and steeped for approximately 60 minutes, the cracked grains turn into spent barley grains, which are a naturally occurring byproduct. Once destined for animal feed, these grains have a unique flavour profile that makes them a flexible component for creative food preparation initiatives.
From Waste to Noodles: Culinary HarmonyThe bounce and texture of the soba noodles are distinctive, evoking memories of the squid or fish paste noodles served in steamboat restaurants. Similar to the subtle vegetable flavour of udon noodles, the slightly prominent alkaline flavour adds a unique touch. Why Noodles from Waste?Health and enjoyment were the driving forces behind the decision to make noodles from waste. You can pair these glycaemic, no-starch noodles with your favourite dishes, like laksa and kway teow. We discovered a source of low-GI fibre and proteins in the frequently thrown away spent barley grains, meeting the demand for plant protein and diabetes-friendly options.
A Sustainable Outcome
Each year, Singapore generates more than 75,000 tons of spent barley grains. We are committed to sustainability, so using this waste for human nutrition rather than animal feed or fertiliser makes sense. A symphony of flavours composed from what was once thought to be waste, it's an unexpected and significant way to end a culinary adventure.
Who would have imagined the impact of a journey culminating in food made from waste? In addition to converting waste into nutrition, our research into sustainable culinary techniques also aligns with the expanding consciousness of conscientious consumption. We invite you to enjoy the sustainable symphony of flavours with us as we continue on this journey.
View the Video on YouTube here.
For media inquiries, please contact: Chua Ming Rong
Marketing Executive, Kosmode Health Singapore Pte Ltd chuamingrong@kosmodehealth.com
KosmodeHealth’s innovation in the valorisation of food processing waste-streams has been recognised by the following organisations:
Obtained the Food Resource Valorisation Award 2021 from the National Environment Agency (NEA)
Listed as a reference project as part of the Asia-Pacific Economic Cooperation (APEC) Partnership Policy on Food Security (PPFS) WG1 workplan
Awarded Best Cell Culture Development Biomedical Company 2021 by Global Health & Pharma
Awarded under Most Sustainable & Most Transformational category from Singapore International Chamber of Commerce 2023