They're turning leftovers into organic, gluten-free flour
Theyâre turning leftovers into organic, gluten-free flour Renewal Mill transforms whatâs left from soymilk production and makes a positive impact on the environment By Ann Trieger Kurland Globe Correspondent,Updated February 16, 2021, 12:00 p.m. Email to a Friend Renewal Mill transforms whatâs left from soymilk production and creates flour and mixes.Handout The heaps of nutritious pulp cast off after juicing fruits and vegetables always troubled Claire Schlemme, co-founder of an organic juice company. While she could use some of the fibrous leftovers for muffins and other bake...
Source: bostonglobe.com
