Case Studies
Brewer's Spent Grains
Beer is a beverage created through the fermentation of malted barley, water, hops, and yeast. During the brewing process, malted barley is mashed with hot water to extract fermentable sugars, creating a liquid called wort. The wort is then separated from the solid remnants of the barley, known as brewer's spent grains (BSG).
BSG is rich in fiber and protein but is typically discarded or used in low-value applications like animal feed due to its high moisture content and short shelf life. This by-product, often seen as waste, holds significant potential for upcycling into high-value ingredients.
Soy Okara
Okara is a by-product of tofu and soy milk production. It consists of the insoluble fiber, protein, and nutrients left behind after soybeans are ground and strained to extract soy milk. While rich in nutritional value, okara is often discarded or used as animal feed due to its high moisture content and limited shelf life. This makes it a prime candidate for upcycling into functional food ingredients.
Example: Processing steps for BSG
Brewer's Spent Grains is one of the major by-product streams of today's food system. The ProSeed technology presents the easiest way to process the BSG into ingredients, as any brewery can install it, and produce Brewer's Spent Grains Flakes from their own waste.
Following you can see an example, of how those Flakes can be used by the food industry.
Brewer's Spent Grains: Flakes
Those food grade BSG Flakes already have an interesting nutritional profile (protein at 22%, fiber at 56%) and are the raw material for all subsequent ingredients and (semi) finished products. The main functionality of the BSG Flakes is the high water absorption capacity at 4x it’s mass. As there are big fibers present in the mix, the unpleasant mouthfeel prevents it’s use in most applications, besides solid-state fermentation. Further processing is needed.
Brewer's Spent Grains: Flour
Milling the BSG Flakes to different particle sizes, leaves us with BSG Flour. These flours can be worked into all kinds of applications like Baked Goods, Pasta, Crackers and much more. Compared to BSG Flakes, the protein content (25%) is increased, while the fiber content (51%) is decreased as all the undesirable fibers are removed. The water absorption capacity is improved to about 5x the mass of the BSG Flour and there is no bad mouthfeel or taste.
Brewer's Spent Grains: Bread
Bread made from spent grains incorporates brewer's spent grains (BSG) into the dough. This innovative approach enhances the nutritional profile of bread by adding fiber, protein, and essential nutrients. Spent grains also impart a unique texture and a slightly nutty flavor, making the bread both wholesome and flavorful.
Incorporating spent grains into bread not only reduces food waste but also aligns with sustainable practices by upcycling a typically discarded resource. This application has gained traction in bakery markets, offering consumers a nutritious product while supporting circular economy principles.
Your want to learn, how sustainable ingredients made from by-products can be incorporated in your products?
We are happy to share application examples and recipies with you!