US EditionThe Umh Will Turn the Discarded Saffron Flowers Into Gluten-Free Flour
This story is only covered by news sources that have yet to be evaluated by the independent media monitoring agencies we use to assess the quality and reliability of news outlets on our platform. Learn more here.2 Articles
2 Articles
It is estimated that for every kilogram of saffron that arrives on the market as spice about 230,000 flowers are discarded. An enormous amount of raw material, until now without industrial output, that could reach in the future the linear ones of supermarkets like gluten-free flour. For now a team from the Miguel Hernández University (UMH) of Elche is working on the elaboration of these high-value foods obtained from floral by-products, an initi…
The researcher of the Instituto de Investigación y Innovación Agroalimentario y Agroambiental (CIAGRO) of the Miguel Hernández de Elche University (UMH), Estefanía Valero, leads a project that has received economic support from the Valencia Institute of Competitiveness and Innovation (IVACE+i) of a total of 244,748,55 euros. The project consists of valorizing the floral by-products of saffron for the production of innovative and sustainable func…
Coverage Details
Bias Distribution
- There is no tracked Bias information for the sources covering this story.
Factuality
To view factuality data please Upgrade to Premium
