Researchers at the UN in Medellin, in partnership with Industrias Zenú, developed a low-fat hamburger from banana fiber. The interest in meat innovation also led to the production of a sausage with cherry extract, whose high antioxidant value could be beneficial for the immune system. This was reported by the newspaper of the National University of Medellin. According to El Tiemp.com within a few years it would not be surprising that the country's supermarkets offered low in fat hamburgers, by using banana in their production. The proposal was made by food engineer Silvia Cardona, who will graduate with a meritorious thesis, interested in the prevention of gastrointestinal diseases and harnessing the benefits of fiber in digestion, she proposed that banana fiber was the ingredient to replace the 50% of the fat of meat products like burgers. Read Full: Colombia: Hamburger from banana fiber
