Teagasc researchers are working on ways to turn spent grain waste from the brewing industry into functional food ingredients. The research is being carried out in conjunction with the University of Helsinki.
Approximately 39 million tonnes of brewers’ spent grains (BSG) are produced annually by the global brewing industry and much of this is used in animal feed. However, some of this waste does end up in landfill.
BSG is a byproduct of the brewing industry. The malt is steeped, germinated, mashed and when the liquid is separated away to produce beer, the BSG is left over and consists of things such as cereal husks and starch.
High in fibre
BSGs are high in fibre and protein and, according to Teagasc, could help to fortify foods, especially plant-based foods. However, BSGs can deteriorate quickly and are subject to spoilage.
Teagasc researchers are working on advanced processing and preservation techniques, such as pulsed electric fields. They are also examining the ability of these products to promote good health in the body.
The researchers aim to gather the knowledge needed to transform BSGs into an ingredient or ingredients for plant-based fermented drinks which have a consistency like a smoothie or a yoghurt.
Diageo operates the largest brewery in Ireland, taking in approximately 140,000t of Irish barley, while craft breweries are popping up all over the country. Brewers’ grains enter the feed market from many of these breweries.
As malting barley and the drinks sector play such a big part in the tillage industry, this project offers a chance to ensure no ingredients are wasted from the brewing process and may help to add value to more products involved in the process.
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