Innovation in South African bread production sees the introduction of a first-of-its-kind by-product bread on the market. Produced from the excess grain by-product leftovers after the beer brewing process, the bread is said to be high in fibre, sustainable, and a source of protein.
Production of the bread will soon be extended to chiefly help address the plight of dwindling food security.
Dubbed the “Bread of the Nation”, the product was launched in Johannesburg in March.
A local bakery, the Health Food Company, has been assigned to produce the bread. South African beer brand Castle Lager has partnered with the bakery in this cause.
Wendy Bedforth, brand director of the brewery, said leftovers of brewing had previously been sold to cattle farmers.
The partners aim to pilot the bread production over three years to assess its feasibility.
To optimise the distribution of the bread mix, the beer brand has teamed up with a non-governmental food rescue organisation and hunger relief aid, SA Harvest.
“Over 20 million people in South Africa are classified as food vulnerable, while 10,3 million tonnes of food go to waste every year,” said Alan Browde, chief executive officer (CEO) and founder of SA Harvest.
With a network of over 200 beneficiary organisations in the country, the organisation has delivered 38,6 million meals since its inception in October 2019, rescuing 11,6 million kilograms of food that would otherwise have gone to waste.
According to a report released by Statistics South Africa (Stats SA), almost 23,6% of South Africans in 2020 were affected by moderate to severe food insecurity, while almost 14,9% experienced severe food insecurity.
