Researchers have created a method that extracts over 80 percent of the available protein in grain leftovers from brewing beer, commonly known as brewers' spent grain.
Researchers have created a method that extracts over 80 percent of the available protein in grain leftovers from brewing beer, commonly known as brewers' spent grain.
After exploring new use cases for the BSG proteins, the researchers from NTU's Food Science and Technology programme say their protein extraction method could help reduce waste. The extracted proteins could then be used to enrich diets and even for cosmetic purposes, feeding into growing consumer preferences towards sustainably sourced and eco-friendly goods, with 66 per cent of global consumers expressing readiness to pay premium prices for products from sustainable brands.
This would also help mitigate a possible protein shortage due to a forecast 73 per cent increase in meat consumption by the year 2050 following rapid global population growth, according to the Food and Agriculture Organisation of the UN . First author of the study, Dr Chai Kong Fei, Senior Research Fellow at NTU's FST programme, said:"The protein extracted from brewers' spent grain from the NTU-developed method has been shown to not only have potential to be included in our diets, but they could also serve in another industry -- cosmetics.
Prof Chen added:"Our method presents an innovative way to repurpose beer waste into a valuable protein source for global nutrition. Beyond mere innovation, our work embodies a narrative of turning what was once considered waste into a vital resource, a symbol of sustainability, and a solution to one of humanity's most pressing challenges: protein scarcity.
Food And Agriculture Agriculture And Food Molecular Biology Environmental Issues Sustainability Global Warming Energy And The Environment
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