{"id":1618535,"date":"2024-04-19T01:00:00","date_gmt":"2024-04-19T01:00:00","guid":{"rendered":"https:\/\/www.greenqueen.com.hk\/?p=72182"},"modified":"2024-04-19T01:00:00","modified_gmt":"2024-04-19T01:00:00","slug":"beer-proteins-researchers-develop-method-to-extract-protein-from-brewers-spent-grain","status":"publish","type":"post","link":"https:\/\/radiofree.asia\/2024\/04\/19\/beer-proteins-researchers-develop-method-to-extract-protein-from-brewers-spent-grain\/","title":{"rendered":"Beer Proteins: Researchers Develop Method to Extract Protein from Brewers\u2019 Spent Grain"},"content":{"rendered":"
\"brewers<\/div><\/span> 5<\/span> Mins Read<\/span><\/span>\n

Researchers have come up with a way to extract useful proteins through leftovers from beer production, which could help reduce waste and produce a circular, more sustainable source of protein.<\/h2>\n\n\n\n

Would you eat the beer industry’s byproducts? That’s what researchers at the Food Science and Technology Programme at Singapore’s Nanyang Technological University (NTU) are proposing, having developed a method to extract over 80% of the proteins available in brewers’ spent grain (BSG), which is left over from the production of beer.<\/p>\n\n\n\n

The solid residue from malted barley after brewing beer, BSG makes up 85% of the waste emanating from the brewing industry \u2013 each year, 36.4 million tonnes of the byproduct is manufactured globally. But while some are repurposing BSG for animal feed (accounting for 70%<\/a> of its use), biofuel production or compost, a substantial portion still ends up in landfill, emitting harmful greenhouse gases like methane and carbon.<\/p>\n\n\n\n

But using up the beer industry sidestream as a protein source could reduce the amount of gases released into the atmosphere, cut food waste, address humans’ protein needs, and tackle food shortage and insecurity globally, according to the study published in the peer-reviewed journal Innovative Food Science and Emerging Technologies<\/a>.<\/p>\n\n\n\n

This was echoed by programme director and lead researcher William Chen, who said: “Our study, which presents more sustainable and efficient ways to add value to brewers\u2019 spent grain disposal, is a crucial step towards mitigating its contribution to greenhouse emissions and reducing environmental strain, while also enriching the global food supply chain.”<\/p>\n\n\n\n

How researchers turned brewers’ spent grain into proteins<\/h2>\n\n\n\n
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