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Considering what is normally called “waste” to be a quality raw material, with its own characteristics, it is used in the preparation of products with gastronomic value. Bearing in mind the specific composition of each “scrap”, specific products are made; such as vinegars using fruit peels, kombuchas using coffee grinds, fermented sauces and misos with stale bread. All this understanding that we can use the composition of each product (proteins, carbohydrates, et.) for new developments.