Researchers from Nanyang Technological University, Singapore, have developed a method to extract over 80% of the available protein in brewers’ spent grain, a significant byproduct of the beer brewing industry. With 36.4 million tons of spent grain produced globally each year, finding innovative ways to repurpose this waste material is crucial. While some efforts are made to utilize spent grain in applications such as animal feed and biofuel production, a considerable amount still ends up in landfills, contributing to greenhouse gas emissions.
The protein extraction method developed by the NTU researchers could help reduce waste and provide a sustainable source of protein. By extracting up to 200 grams of protein from one kilogram of spent grain, the extracted proteins could be used to enrich diets and in cosmetic formulations. With 66% of global consumers willing to pay premium prices for products from sustainable brands, incorporating BSG proteins into products aligns with growing consumer preferences for eco-friendly goods.
BSG proteins are safe for human consumption and of high quality, making them suitable for use in supplements and as a protein source in plant-based foods. Given the increasing demand for plant-based proteins and the projected 73% increase in meat consumption by 2050, incorporating BSG protein into food products could help meet the growing protein needs of the population. The antioxidant-rich nature of BSG proteins also has potential benefits for skincare, protecting against pollutants and extending the shelf life of cosmetics.
Lead author Professor William Chen highlighted the importance of finding sustainable solutions for dealing with spent grain waste. By extracting valuable proteins from BSG, the study addresses global challenges related to food wastage and protein scarcity. The researchers’ innovative approach not only repurposes beer waste but also transforms it into a valuable resource, showcasing the potential of sustainability-driven solutions to address pressing environmental issues.
The study, published in the journal Innovative Food Science and Emerging Technologies, outlines the process of protein extraction from spent grain. Collaborating with Heineken Asia Pacific, the researchers used a food-grade fungus to ferment the BSG and break down its complex structure, making the protein more easily extractable. The extracted protein can then be incorporated into various products, from food to skincare formulations, enhancing their nutritional or cosmetic properties.
The NTU FST team plans to scale up their protein extraction method in collaboration with industry partners and commercialize the technology. With a focus on addressing real-world problems with innovation and sustainability, NTU is committed to finding solutions that contribute to a circular bioeconomy. By turning waste materials into valuable resources, the research exemplifies the university’s leadership in food technology science and its dedication to creating a more sustainable future.
