This is a news story, published by MailOnline, that relates primarily to Aberystwyth University news.
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•Science
Science
75% Informative
Around 10 per cent of the 185million tons of baked bread each year is wasted.
Scientists at Aberystwyth University have shown that fermenting surplus bread with juice from pressed grass - full of nutrients - can create alternative proteins.
These proteins could eventually end up on the plates of millions of people, including in fortified bread, pork pies or sausages.
VR Score
67
Informative language
61
Neutral language
34
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informal
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English
Language complexity
49
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Hate speech
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Attention-grabbing headline
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Known propaganda techniques
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long-living
External references
5
Source diversity
3
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