Using beer production leftovers
Using beer production leftovers
2019-03-28 From:FoodProcessing The leftovers from beer production — spent grains — contain a high amount of fibres and protein, and could be the basis of new foods. However, usually this spent grain goes to waste or at best, to animal feed. Swedish researchers are trying to change this. In 2016, 263 million litres of Swedish beer was produced, and this is increasing with microbreweries popping up everywhere, in particular in Gothenburg. As more beer is brewed there is a growing opportunity to take advantage of the spent grain. Swedish breweries produce over 50,000 tons of spent grain annually. Today, this sidestream is viewed as waste, although it contains more than 50% fibres and about 20% protein, and could make the basis for excellent and nutritious foods. “Small breweries are paying for someone to come and remove the spent grain. They would like it to be used as animal feed, but it’s tricky and a logistical challenge,” said Joshua Mayers, researcher at the Chalmers University of Technology Department of Biology and Biological Engineering, who is now aiming to take a closer look at these processes, together with researchers from RISE and representatives from both the food and brewery industries. In a first project, headed by Chalmers Industriteknik, the researchers map out the life cycle of the spent grain, prerequisites for a new way of handling this raw material, and the breweries’ interest in making change happen. “The really big breweries have solved this issue by selling their spent grain as animal feed, or using it as biofuel in their own production plants. This year we could also observe an increase in the amount of spent grain going to animal feed, even at the smaller breweries. We believe this to be a result of the summer’s drought; farmers are in need of alternative feed. This solution benefits both farmers and breweries, who then don’t pay for disposal,” Max Björkman at Chalmers Industriteknik explained, and Mayers added: “The smaller players don’t really have a long-term plan. But we think a change will come. We also see a big interest in developing foods from spent grain. There are many projects going on in the United States and even within Europe — Sweden, however, is falling behind.” Cereals, flour or meat replacement “The raw material might not have the same taste, but the nutrition value is certainly higher as it contains less carbohydrates, and more protein and fibres,” Mayers said. An investment might be needed by the breweries to make use of the spent grain, but they could also save money on disposal while producing a new product. First of all, however, logistics and handling of spent grain — which have a high water content and spoil quickly — must be solved. The researchers also want to look more closely at the spent grain’s effect on the texture of a product, as well as the taste. An interest in alternative solutions
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