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What is oncom?
Oncom is a traditional staple food primarily found in Indonesia, made through a fermentation process using edible molds. It has a spongy texture, similar to sponge cake, and can be consumed raw or after simple heat treatment.
Oncom originated as a way to recover raw materials and manage by-products rich in carbohydrates. In Indonesia, common ingredients include coconut pulp left after pressing coconut milk or fibrous nut residue from oil extraction. This makes oncom an excellent example of upcycled food.
Inspired by this concept, Rebread has developed an innovative solution: using surplus bread as the base for making bread oncom.
After our research in the lab and testing, we managed to obtain a full-fledged oncom!
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Bread oncom: a high-protein, upcycled food
Bread oncom is a sustainable protein source, similar to tofu, and serves as a nutritious alternative to animal protein. This is particularly valuable in addressing global challenges such as meat overproduction and the environmental impact of food systems.
Nutritionally, oncom is:
- Rich in protein
- Low in fat
- Cholesterol-lowering
- Packed with antioxidants
- Known for its anti-cancer properties
In the current geopolitical climate, where food transport, availability, and costs are major concerns, bread oncom provides a cost-effective, local, and sustainable solution. Surplus bread, often discarded as waste, can now be transformed into a valuable, versatile addition to any meal.
The taste and culinary potential of bread oncom
At Rebread, we experimented with two types of unsold bread – wheat bread and rye bread – and successfully produced wholesome oncom from both.
The flavour profile of bread oncom evolves with preparation:
- Raw oncom: Reminiscent of mushrooms or brie cheese.
- Fried oncom: When breaded and fried, its taste and texture resemble steak or pork chops.
With a bit of creativity, bread oncom can be transformed into imaginative, delicious, and nutritious dishes, making it a versatile addition to menus committed to #ZeroWaste and sustainable practices.
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A future for oncom beyond Indonesia
The innovation of bread oncom holds promise for worldwide adoption, especially in regions focusing on the responsible use of raw materials and waste valorisation. This product aligns with global efforts to combat food waste while promoting plant-based protein alternatives. Find out more about bread surpluses as a base for sustainable proteins.
Let’s hope that oncom gains popularity beyond Indonesia and inspires more communities to embrace this unique and sustainable food product in the spirit of #ZeroWaste and innovation.
