Transforming the odor profile of perennial ryegrass protein and surplus bread crusts through solid-state fermentation

Abstract The growing demand for sustainable, high-quality protein sources is driving the development of novel foods. In this study, the underexplored combination of surplus bread crusts (BC), a major source of food waste, and perennial ryegrass (PRG), a traditional forage crop with underexploited potential for human nutrition, was used as a potential substrate in the production of protein-rich novel ingredients for human consumption. The BC substrate supplemented with crude PRG protein was ferme