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Researchers develop method to extract useful proteins from beer-brewing leftovers

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2024-04-23 15:00:11

This article has been reviewed according to Science X's editorial process and policies. Editors have highlighted the following attributes while ensuring the content's credibility:

Researchers from Nanyang Technological University, Singapore (NTU Singapore), have created a method that extracts more than 80% of the available protein in grain leftovers from brewing beer, commonly known as brewers' spent grain.

Brewers' spent grain (BSG) is the solid residue from malted barley after brewing beer. It is the most significant byproduct of the beer brewing industry, making up 85% of the total waste. Globally, about 36.4 million tons of spent grain are produced every year.

This spent grain is typically discarded after its primary use in brewing beer. While some efforts are made to repurpose BSG in applications such as animal feed, biofuel production, or composting, a substantial portion still ends up in landfills, generating greenhouse gases such as methane and carbon dioxide.