A groundbreaking method has been developed by researchers from Nanyang Technological University in Singapore (NTU Singapore) to address waste in beer brewing while enhancing nutritional value. Recently featured in the Innovative Food Science and Emerging Technologies journal, this method opens avenues for utilizing millions of tons of grain waste, transforming it into a resource to enrich human diets.
Traditionally, the residual malted barley known as spent grain, constituting 85% of brewing waste, has been overlooked as a byproduct. Globally, approximately 36.4 million tons of spent grain are generated annually. However, innovative techniques now promise to revolutionize beer production, rendering it more sustainable and eco-friendly.
Until now, spent grain has primarily been repurposed for animal feed, biofuel, or composting, with a significant portion still ending up in landfills, emitting greenhouse gases like methane and carbon dioxide.
By exploring new applications for grain proteins, researchers discovered that their protein extraction method could enrich foods, substantially boosting their nutritional content and aiding individuals in meeting daily protein requirements. Additionally, these extracted proteins could cater to consumers seeking eco-friendly options, with reports indicating a willingness to pay premiums for sustainable products.
Initial findings revealed the extraction of up to 200 grams of protein from one kilogram of brewers’ spent grain, indicating its potential as a protein source. Recognizing the nutritional needs, the Singapore Health Promotion Board recommends daily protein intake of 40 grams for adult women and 56 grams for adult men.
Importantly, the extracted proteins are deemed safe and of high quality for human consumption, suitable for direct supplementation and fortification of plant-based foods. This advancement not only transforms the brewing industry but also offers a practical solution for vegans and vegetarians to enhance their dietary protein intake.
Moreover, researchers anticipate that this extraction method could help alleviate potential protein shortages, projected due to a forecasted 73% increase in meat consumption by 2050, alongside rapid global population growth, as predicted by the UN Food and Agriculture Organization.
Furthermore, proteins extracted from brewers’ spent grains were found to be rich in antioxidants, potentially safeguarding human skin against pollutants and extending the shelf life of cosmetics and skincare products. This eco-friendly alternative presents a departure from conventional cosmetic components like parabens and petroleum-based ingredients, known to disrupt ecosystems and contribute to environmental pollution.
Professor William Chen, senior author and director of NTU’s Food Science and Technology (FST), emphasized the importance of their study in addressing food wastage and shortage, while also reducing environmental strain. Dr. Chai Kong Fei, senior research fellow at NTU’s FST, highlighted the versatility of the extracted proteins, not only for dietary inclusion but also for cosmetic applications.
Mirte Gosker, managing director of The Good Food Institute Asia Pacific, underscored the potential of innovative grain applications to reduce dependence on raw-material imports, bolster local revenue streams, and facilitate the production of nutrient-rich plant-based meats. Amid increasing food demand, protein extraction from agricultural byproducts emerges as a promising solution, ready to be harnessed.
