Fungus use can transform food waste into palatable food. For instance, Indonesia creates oncom-inspired foods such as a fermented patty made from oat milk waste and a cheese-like delicacy from old rice bread. Now a UC Berkeley microbiologist and a chef have been generating tasty morsels from Neurospora mold grown on grains and pulses, including pulp left over from making oat milk. And this mold can turn day-old rice bread into a delicious cheesy treat that looks and tastes like you grated cheddar onto bread and toasted it. The two have demonstrated that this mold can grow on 30 different types of agricultural waste, from sugar cane bagasse and tomato pomace to almond hulls and banana peels without producing toxins.
news.berkeley.edu/2024/08/29/can-fungi-turn-food-waste-into-the-next-culinary-sensation/